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I didn't all the juice from the apple scraps for jelly tonight, but I did get 3 7/8 half-pint jars of it from about half of the juice. We'll see how it looks and tastes in the morning, but I think it'll jell up decently. It has a bit of a red tint to it because I used red apple skins. From what I tasted this evening, it's a bit different from the apple jelly I used to help my mother make 60+ years ago.
I'll probably make another batch with the rest of the juice, but I'm about out of half-pint jars.
2 quarts and 1 pint sealed, the other quart looks like it needed more liquid and wound up with too much head space, and the other pint must have a defective band because the band and lid were both off when I opened the canner. Because I was using the pressure canning method rather than a hot water bath, most of the contents are still in the jar, I'll stick it in the fridge and plan to either use it or freeze it soon.
I'm wondering if I need to have some warm sugar syrup/cider on hand to add to jars to make sure the head space is right.
So I get to scrub out the pressure canner again. :sigh:
I think I posted the link to the apple butter recipe I used. It was fairly easy to make, since we have a 6 quart slow cooker, but I did wind up tinkering with the spice blend to get it to the point where we liked it. (It's still less spicy than the commercial apple butters my wife buys, which are too spiced up for me, usually too much clove, I think.)
I made a big batch of apple pie filling today, enough for at least 4 apple pies. I've got enough Winesap apples for another big batch of pie filling next week.
I'm testing to see what happens if I can the pie filling in the pressure canner. A widemouth quart jar holds about 880 grams of pie filling, that'd probably be enough for an 8" pie, but I usually use around 1150 grams for a 9 or 9 1/2 inch pie. So I also put up 2 pints, so one of each should work for the larger size pie pan, with a little left over for Diane to snack on.
I wound up with 3 quarts and 2 pints in the canner, plus enough to make a pie tonight.
I'm also testing the apple scraps jelly recipe. You start by taking the skins and peels, add water, and boil them until they're mushy, which takes several hours. I'm hoping to get to the jelly itself later this evening.
I made a big batch of apple pie filling today, so of course I had to make a pie to test it out! (I had made enough pie dough for 2 double-crust pies the other day.)
I made 2 loaves of semolina bread tonight. Had some while it was still warm with a little apple butter on it, very good. Just enough spice to linger on the palate a while.
That's what I call buy one get one free...Lawn mowed down and fertilized too.
That's why they call it "weed 'n feed". 🙂
We're still in leftover mode here.
Our Costco store always has goat legs in the freezer, I wonder who buys them.
Now the forecasted low for Sunday night is 19. Brrrrrr! Might get a frost as early as Saturday morning, too.
And the forecasted high for Halloween is 39, gonna be a cold night for the trick-or-treaters.
I made peanut butter cookies this evening.
mac and cheese Monday here
I've probably made over a half dozen different Challah recipes over the years, though I haven't done your apple cider one yet. (Soon.)
The one I've gone back to the most is Peter Reinhart's recipe in BBA. I recently bought Maggie Glezer's book, A Blessing of Bread, though I haven't tried any of her recipes yet.
I did a chocolate Challah once, I forget whose recipe I used for that one, though, and I'm not sure if I saved it anywhere. (I've got stacks of recipes I've printed over the years off the Internet.) It made interesting French Toast.
Get Violet a good set of gloves. I like the barbecue ones better than the welder ones.
We had salads with lettuce from the Aerogarden, some small tomatoes from the garden and left over eye of round.
With a forecasted low of 24 for next Sunday and a high of 38, covering plants sounds futile here.
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