Fall is finally upon us here in Georgia. The official start of fall was back in mid-September but it does not feel real until the temperature starts to drop and the leaves begin to change color. While much of the country has already plunged below freezing and had it’s first batch of snow flurries, Georgia still has plenty of time to enjoy the season. That means it’s time to start brewing up some spiced apple cider and whipping out those hot apple pies because above all else in Georgia autumn is apple season!
This time of year North Georgia is covered with orchards and road-side stands selling apples by the bushel. Many orchards will even allow you to pick your own. A short weekend drive up to Ellijay will not leave you disappointed. The varieties grown there are seemingly endless. You can get granny smith, fuji, brae burn, pink lady, gala, honey crisp and red delicious just to name a few. You may find yourself with a car packed full of more apples than you know what to do with! With a little time and energy, however, those extra apples can be made into your latest prep and last you all year long. Apples can be canned, dehydrated, or made into cider, jam or sauce. The possibilities are never-ending.
Fresh Storage
Fresh apples can be stored for months after picking if packed correctly. The apples should be wrapped in newspaper or dried leaves to keep them separated. They should then be tightly packed in a container that has good airflow. A crate or bucket covered with mesh wire works best to keep bugs out but allow air in. They must be kept cool without freezing or they will spoil faster.
Dehydrating
Dried Apple Rings
Ingredients: 6 (500mg) vitamin C tablets, 2 cups cold water, 6 apples
Prepare: Preheat oven to 170 degrees. To prepare an anti-browning ascorbic-acid bath, dissolve the crushed vitamin C tablets in the water in a large bowl. Peel and core the apples and cut into ¼ inch slices. Add the apple slices to the acid bath as you cut them. Soak for 10 minutes.
Preserve: Pat the slices dry and arrange them on a metal screen or cake cooling rack and place the rack in the oven. Prop open the oven door to enable moisture to escape. Dry the apples in the oven until leathery (3 to 4 hours). The slices are fully dry when you can squeeze a handful and they don’t stick together. Cool the apple slices and condition them by transferring to a covered container and letting them sit for 1 week. This allows the dried fruit to redistribute any trapped moisture. If you notice moisture on the sides of the container, repeat the drying process for another hour or so. Fully dried apple rings keep in an airtight container for up to 1 year.
***The drying process can also be done in your Excalibur 2900 Economy 9 Tray Dehydrator
Canning
Applesauce
Ingredients: ½ cup water, 2 TBSP lemon juice, 3 Lbs apples (stems removed), sugar to taste, cinnamon to taste.
Prepare: Pour the water and lemon juice into a large stock pot. Roughly chop the apples, adding them to the pot as you go to prevent browning. Bring to a boil and then simmer until the apples are tender (10 to 20 minutes). Pass the mixture through a food mill or blend with a hand-held stick blender to reach desired texture. Return the sauce to the heat and add sugar and cinnamon to taste. Stir to dissolve the sugar. Remove from heat.
Preserve: Use the boiling water (water bath) method to can your applesauce. Ladle the applesauce into clean, hot canning jars, leaving half an inch of head space. Release trapped air bubbles by running a thin, non-metallic utensil around the inside of the glass jar. Wipe the rims clean. Center lids on the jars and screw on jar bands finger tight. Place the jars in the boiling water for a minimum of 15 minutes. Next, turn off heat, remove canner lid and let the jars rest in the water for 5 minutes. Remove the jars and set aside for 24 hours. The next day, check the lid seals and store in a cool dry place.
Apple cider
Apple cider is an optional byproduct of making applesauce. Simply increase the amount of water in the beginning of your applesauce recipe (the amount of water you use will affect the strength of your cider at the end. More water = weaker cider taste.) After boiling the apples but before blending or grinding them with your food mill, strain out the extra liquid through a mesh colander into canning jars. This liquid is your cider. The cider can be canned using the same water bath method as the applesauce.
The recipes from today’s blog post can be found in the book Put ‘Em Up! A Comprehensive Home Preserving Guide for the Creative Cook.
Links to additional products:
Ball Wide Mouth Pint Jars (16oz) – 12 pack
Ball Wide Mouth Quart Jars – 12 pack
Tattler Reusable Canning Lids and Rings Wide Mouth- 12 pack
Ball Canning Funnel
Ball Secure Lift Jar Lifter
Excalibur 2900 Economy 9 Tray Dehydrator
