Bucket loads of Apples, Brambles etc.

[Sylvia]

Hi all,

I need your help, I have tooooo much fruit and I have now resorted to microwaved apple sauce. I have nothing against microwaves, in fact I think I should have two of them right now. I peeled and cored six cooking apples today, added 1 tsp of cinnamon and about one half cup of sugar, 1 tbsp of water and blasted them for 4 minutes in the microwave. It's not bad, really good apples.

If you have something quick and easy to suggest, I would be eternally grateful.

I would prefer ideas that use up tons of fruit as against "take 6 apples".

Sylvia446

PS I have more pears arriving tomorrow. We normally do the swap thing, but my partner in fruit is heading off to Texas for a holiday and won't be preserving this year.

[redneckalbertagal]

To freeze apple pie filling, slice the apples and toss them with brown sugar and cornstarch. Place in a large plastic bag and place the bag in a pie pan. Push the apple mixture down so it spreads out and covers the bottom of the pie pan. Place the pie pan in the freezer; when mixture is frozen, remove the pie pan. When you want to use the apple pie filling, just slip the entire pie-shaped thing into a pie crust, add apple pie spice at this time since they lose their flavor when frozen. Add a top crust and bake as usual.

[Sylvia]

Hi Redneckalbertagal,

Wow what a name to try and remember!

Thanks for your apple pie tip. I'll try a few, but my garage freezer is full to bursting point with soft fruits etc. I also need a bigger kitchen, I have ran out of space for jars of jams and jellies.
Everyone who visits, including the post man and delivery guy are leaving with jars of something or other.

Sylvia446

[suehorne5892]

Hi Sylvia ;D
Here is the TNT recipe that I use for Apple Sauce. My MIL gave me a wonderful cookbook "The Original Fannie Farmer 1896 Cookbook" and it is in this book. I hope I am not going against any copyright problems here.

Wipe, quarter, core and pare eight apples. Make a syrup by boiling seven minutes one cup of sugar and one cup of water with thin shaving from rind of a lemon (sometimes I just add a tsp of lemon juice if I don't have a fresh lemon). Remove lemon, add enough apples to cover bottom of saucepan, watch carefully during cooking and remove as soon as soft. Continue until all are cooked. Strain remaining syrup over apples. Store in jars with tight lids.

The next recipe on the same page suggest adding 8 cloves to the cooking.

Another recipe on same page is this: Apple Ginger
Wipe, quarter, core, pare and chope two and one-half pounds apples. Put in a stewpan and add one and one-half pounds light brown sugar, juice and rind of one and one-half lemons, one-half ounce ginger root and enough water to prevent apples from burning. Cover and cook slowly four hours, adding water as necessary. Apple Ginger may be kept for several weeks.

Hope this will help with your bountiful harvest of apples.
Sue in NC

[Sylvia]

Thanks Sue,

I have to tell you that I'm appled and peared out. Got another bag of pears today. The good thing is they are conference pears and will last for a good few days. My friend Gina thought I was joking today when I asked her to start peeling. She had just had her nails manicured, that at least was her excuse. Even rubber gloves wouldn't tempt her.

Thanks so much for the recipes - I am determined to use the abundance of fruit one-way-or-another.

I do hope your MIL is holding her own.

Sylvia446

[Chris in NM]

Hello and welcome Redneckalbertagal to Nancy's kitchen! Hope to see you around here lots! We are all happy to work with each other and help each other! If you have any questions, just holler!

Chris in NM