Harvesting This Year’s Apples and Preserving Them So We Can Enjoy Them ALL Winter Long!

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Good afternoon, friends. Welcome to my well, I was going to say kitchen, but we are out in my orchard this morning. Afternoon. I think it’s like 12 right now. Today’s goal is a big hefty goal. We’re going to start processing this year’s apple harvest. Last year, we had a very, very late frost and we did not get any apples. So, I did not put up any apple anything last year because we didn’t get any. And I think I have three pints of applesauce left on my pantry shelf. One half pint of apple butter. And so, today’s the day we’re going to get applesauce, apple butter, apple hand pies, turnovers, apple pop-tarts, whatever you want to call them, in the freezer. Now, we’re not going to get all the apples processed today, but we’re going to get a good chunk started today. These apples are incredibly delicious, as my son likes to say, cuz we come out here when we’re hanging out outside, and he likes to say, they’re super, super sweet as he eats them. And so, we’ve been eating a lot of fresh apples. I’ve had some friends and family come and already pick apples and so this is the day we’re actually going to start turning them into some delicious stuff. Now I these are totally organic. I have not sprayed them. I have not done anything with them. So there are quite a few that are pretty bug damaged and those we will just leave for the deers to eat. These are very very ripe. So, when we get inside, before we start turning them into things, we’ll have to check each one and cut each one open cuz we’ll have to cut away some bad spots. We have three different apple trees. And what I have found that makes the best applesauce is to mix and match apples. So, I’m going to get I have apples from two different trees here. Let’s go get some apples from another tree. This is a Bartlett pear tree. And I didn’t think we were going to get any pears this year, but I’ve got some beautiful pears here. The Oh, no. Hopefully I didn’t bruise that. These don’t look like they have any bug damage on them. The pear tree at our last property did so well. And dehydrated pears are one of my absolute favorite things. Oh, that one’s pretty damaged. That one will go to the chickens. But it looks like I got five pairs here. Oh, maybe six. Ah, I see one more up here. These are not ripe yet, but I can bring these inside and have them ripen inside. I’m excited about that. We’re going to go inside and start with this basket. We’ll need to come out and harvest some more, but we’re going to start with this. I would say this is a pretty beautiful basket of apples and pears for the first basket. I’m thinking we’re probably going to need one or two more baskets before today is done, but we’re going to get started with that. So, like I said, we’re going to do apple butter. I am going to use my favorite canning cookbook here. This is the complete book of home preservation. I’ve had this book since I started canning. My mom got it for me for my birthday probably eight or nine years ago. And we are going to make the sweet apple cider butter which calls for six lbs of apples peeled cord. Apples peeled and cordered and cred. So that’s what I was wondering if I needed to wash these, peel them, and then weigh them, which I do. We are also going to make applesauce on page 180. And for one recipe of the apple butter, that’s going to get me eight half pints, which is probably enough. Should we double it? I don’t know. We’ll see. And for the applesauce, I need 12 lb of apples that are peeled, quartered, and corded. And that will make 12 pounds will make about eight pints, which makes sense because that’s twice as much as the apple butter recipe. So these need to be peeled and quartered. So what we need to do first and then we’re also going to make apple turnovers and those are going to go into the freezer. I want to have or you could call them apple hand pies, apple pop-tarts, whatever you want to call them. and I’m going to make those up and put those in the freezer for a really easy dessert or breakfast or something like that. So, basically what we need to do is start washing, peeling, and chopping these apples. I have done only one thing really to prepare for today. Last night, I ran a bunch of jars through the dishwasher. I made sure I had all my ingredients and that’s all I’ve done. So, you and I are going to go from harvest to getting all of these apples washed and hopefully into these jars, ready to go on my pantry shelf and the apple hand pies ready to go into the freezer today. Because I have all my jars sitting over there, I’m going to put my basket over here. I did scrub out my sink knowing that we were going to be probably just throwing some apples into the sink today. So, I’m going to just start washing these. These apples were ones that I carried in my apron. When I was coming inside, I saw these apples and I just couldn’t leave them out there. So, we’ve got one big basket full of apples. And now we have a sink full of apples here. And give each apple a good little scrub. [Music] So, the pears I’m just going to put on my counter here, and I’m going to let these start to ripen. There was one of them that had a chunk taken out of it. That one obviously won’t ripen. And when I find that one again, I’ll just give that one to the chickens. It’s okay if these apples get a little bruised because we’re going to turn them into sauce and butter and all the things. [Music] Two years ago, I put up a ton of applesauce, which was good because we I think, like I said, I think we have three pints left. And last year, I didn’t put up any. But right now, we go through a lot more applesauce than we used to. So, I think what I would like to do is try to get 24 lb of applesauce started. That’s going to be my priority. So, this is how I’m going to do it. I’ve got my scale here, and I haven’t made applesauce in a while, so I have to kind of remember how my workflow is. I’m going to grab a cutting board. I think we’re going to work right here on my kitchen sink. See, that feels sturdy. Got it on pounds. This pot is going to be way too heavy. This is what I want to make my applesauce in. And I think what I’m going to do is grab another bowl. Put this on here. Zero this out. And I’m just going to start peeling. Now, the recipe in my canning book says to peel and chop the apples and and core them before you weigh them. And I’m going to do that. I was thinking I might skip the peeling part and I would just run all of this through my food mill, but I feel like I remember that I like the texture better if I take the time to peel it first. So, that’s what I’m going to do. This is going to make quite a mess in my kitchen. I did clean my kitchen prior to this, but that’s just so that I could be able to think a little bit better. I can always kind of focus in my kitchen better when I have a clean kitchen. So, we need 24 lb of apples. I don’t even know if this is 24 lb. Right now, I have 5 oz. That one apple was 5 oz. So, just spend the time in the kitchen with me. We’re going to see how far we get. We have a lot more apples out there. This is just the first harvest. Applesauce we eat as a snack. I do buy applesauce pouches, but we try to only use those when we are on the go. I obviously don’t take a canned jar of home canned applesauce to the zoo with me or something like that. I guess I could, but I don’t. Okay. Two apples is 11 oz. That is exactly six lbs right there. And that took me 15 minutes to peel six lbs of apples. That’s really good to know because that will give me kind of a guide on how long this is going to take me. This is going to take me a while. For reference, it is 109 right now. We’re going to be at this probably all day. I’ve got 6 lbs here. So, what I’ll do basically I know I mean I will weigh it out, but I know that one full bowl is 6 lb. I want to do a double batch. So, I need 24 lbs in here. I do not want this to scorch. And I’m wearing gloves just because I’m going to be in water a lot and I have eczema on my hands and that will bother my hands long term. So I’m wearing gloves just because of that. I’m referencing my canning cookbook. And this applesauce is optional to use sugar or not, but you do need to add some water to this. I like to follow canning techniques so that I know that I have a safe product on my pantry shelf. And I am going to use instead of water some apple juice to just get some moisture on the bottom of this so it doesn’t scorch. This is what we’re going to use in our apple cider apple butter. And so I think it’ll be just fine in my Oh my goodness, this smells so good. In my applesauce. I’ve been making applesauce since I was a kid. And I usually don’t sweeten it with anything other than a little bit of apple juice. I probably put about three cups in there. I’m going to let that just cook away over there while I continue to peel many, many, many more pounds of apples. I know I will need more apples than this. I’m trying to make sure I get a good mix of all the different types of apples so that you get a complex flavor. I’ve been making applesauce since I was a little kid. There is an apple festival in Portland every October at the Portland Nursery on like 50th in Stark. If you know anything about Portland, there’s a really cool local nursery there. And they hold an apple festival every year. And we usually go there for my mom’s birthday. And what they do is they have probably a hundred different varieties of apples there. And you can do apple tastings. and they have worksheets and things with what each apple variety is good for. If you don’t know, Washington and Oregon grow the majority of this nation’s apples. And so they bring in all these fresh apples, all these different varieties. You get to taste them all and then they have them for sale. And since I was a little kid, my mom would go and I would go and we would just get probably 10 or 15 varieties of apples and mix them together and make applesauce with it and freeze it. And it was incredibly delicious. My mom is not a caner. I started canning because I needed my freezer space for when I would purchase half a cow or quarter of a cow from a local farmer. And I like canned applesauce just as much as I like frozen applesauce. So, I’ve started canning it. But what we found is to get the best applesauce, using a variety of apples usually makes for a better applesauce. So, what my mom used to do when I was like in high school and I started going to school cuz I was homeschooled up until high school is she would freeze it in these little they probably were 8 oz containers and then I would put that in my lunch box and that would be my ice pack and by the time lunch came around it would usually be 3/4 of the way thawed. So, it was like this really cold icy applesauce in my lunch and it was just so delicious. So, I’ve always loved applesauce my whole life. One way I actually, one of my favorite ways to eat applesauce is actually to put it on waffles and pancakes with butter or toast. I love applesauce and buttered toast. Oh, so good. Just plain applesauce. Not not necessarily apple butter, just good old applesauce. I did want to mention this apple cider that we added in here is not apple juice. This is apple cider. And this apple cider I actually sent Josh to the grocery store this morning for me to pick it up. It is from Hood River, Oregon, which is where the majority of apples are grown in Oregon. Oregon. Hood River is like this huge apple orchard area. And I thought that that was cool that he was able to find some local apple cider to go into this because these are obviously local apples that I’m making this apple butter, apple cider, and hopefully apple turnovers with today. I just stirred my apples cuz the juice is starting to boil. I’m going to keep a really close eye on that pot because the last thing I want is for that pot to scorch. I have scorched applesauce before and it’s devastating because it takes so long to peel apples. So, I’m gonna keep a close eye on that. I just called Josh. Josh is having a busy computer workday today and he is going to take a second to go pick one more basket of apples because I’m actually getting through these apples relatively quickly. And so, I would like to keep peeling apples. So, if he can go pick another basket for me while I continue to peel apples, that will be huge timesaver for me. Some of them have bad spots. All you have to do is cut that away. [Music] So, this right here is one recipes worth of applesauce. Josh just came in and brought another whole basket. I have all the apples that I picked, peeled, and chopped in in there. I think what I’m going to do, he needs this basket so he can go harvest more. He just wanted to clarify what quality of apple he wanted me to pick for him. So, he’s giving an apple to the chickens because there was one that was kind of a no-go. So, I have 12 lbs of apples in my pot cooking away. I have 4 lbs here. I think what I’m going to do is a 1 and 1/2 batch of applesauce and then a double batch. Do you like apple butter? Yeah. Okay. So, I’m going do Would you prefer more applesauce or more apple butter? Probably sauce. Okay. What’s the use for butter like on sandwiches and stuff? Yeah. Or toast. Butter toast. Does it um probably sauce? More sauce. Okay. So, I’m going to do a I will go ahead and do the double batch of sauce. A single batch of apple butter. And then we’ll get going on the pies cuz I know I want to make I’m for sure going to make a lot of apple pie crust or turnover crust, rough puff pastry crust, whatever you want to call it. And then we’ll make quite a few pies today. That’s the goal. [Music] I got another six lbs done in the pot. So, right now we are at one and a half recipes right here. I would like to get to two. That one I left a little bit more peel on there than I’d like. And on this one, pull those out and cut that off. It smells so good in here. Oh my goodness. Smells incredible. Josh just brought me another whole basket of apples. And I want to get some of these in this applesauce because this is a different variety than what he brought me last time. So, I’m gonna get this dumped into here. I’ve got three more pounds I need to peel and chop to have a double batch of applesauce in that big stock pot. Every few minutes or so, I’ve been coming over here and stirring it cuz I don’t want it to scorch on the bottom. And I think it needs a little more liquid. So, I’m going to pour more of this apple cider in there. And obviously, we’re going to taste it. If we can avoid adding any sugar to this and just sweetening it with the apple cider, that would be great. We do need to add some lemon juice to make it safe for canning, but we’ll add that later. That’s why we have to weigh this out so we know how much lemon juice to add. And Josh wanted me to let you know that we do have I have an electric peeler that I can attach to my KitchenAid. But for some reason, this just seems easier to me today. I don’t know why. It probably would be faster. He’s going to come down and help me in just a little bit. He’s done picking apples, but he’s got to finish a couple things up before he can come help me. And so if he gets put on the task of peeling, I’m sure he’s going to pull the electric one out. But this just seems easier to me. I’m washing up some of these pink apples. This might be the exact amount of apples we need for these projects. I only need three more pounds for the applesauce. Look how beautiful. It’s like the perfect apple. We’ve eaten a lot of these apples fresh just when we’re outside in the evenings. It’s kind of like an evening snack slash dessert, which has been really fun to do. It’s kind of one of our favorite things to do as a family is to go out whatever season it is, whether it’s raspberry season or blueberry season. Before the apples were coming in, we were picking wild blackberries and eating wild blackberries. After dinner on our kind of like evening strolls, lot of wild blackberries around here. I do have my oven preheating to 350 because we are going to make a quick snack so that it’ll be ready when Josh is able to come down here and help. And I would like a little pickme up to keep me motivated on this big apple processing day. But I want to get these last three lbs peeled and into the pot so we have one project kind of ready to go. That right There is six more pounds of apples. These apples are by far the least buggy apples I’ve ever grown. They are sweet. They are delicious. I am so excited about this applesauce. It’s crunchy. I have my pot on a medium low cuz I want this to cook low and slow. I do not want it to scorch. And I’m going to stir it a lot. We’ve got two more big projects we’ve got to get started. But before we do that, we are going to make a little snack. And I want to thank today’s sponsor, Wild Grain, for sponsoring today’s video. I have been ordering Wild Grain for the past three months. This last box I just got is the first box that they sent me. I’ve been using their products for 3 months now, going on four. And so when they offered to sponsor a video, I was super excited because I have been using and loving their products. If you are new to Wild Grain, they are an online subscription delivery service. They specialize in pastries, pastas, and sourdough breads. And what I have been ordering personally from them quite a bit have been their sourdough bagels and English muffins. Their bio hamburger buns are fantastic. And they sent me in this box that I just got a bunch of fun things that I have never ordered personally. I have always done a build your own box and you can completely customize your box. This box featured a ton of their beautiful seasonal baked goods and I can’t wait to try one of them out with you all today. The reason I have been loving this is you can get convenient fresh sourdough slow fermented baked goods right cooked ready to go in less than 25 minutes with most of their things and no mess. And you all know that I am not a big sourdough baker and so this has been a huge convenient thing for me and my family. So what we’re going to make today cuz it feels appropriate is their apple cider donuts. And it looks like there is a peripherated area right here that I can go ahead and pull this off. There’s six donuts in this particular box. I’m going to get these on a baking sheet with some parchment paper. My oven is preheated to 350°. And we are going to bake them for 5 to 8 minutes. And this is going to be our afternoon snack. I’ve got a pot of coffee on. So, we will enjoy this with a hot cup of coffee. Now, depending on your oven, it might take 5 minutes for these to cook, might take eight. So, I’m going to set my timer for five, check on them, and then we might pull them out at 8. You all know I love to bake and do a lot of cooking. But, especially this time of year, I have needed a little help when it comes to bread products. So, wild grain has definitely been coming in handy. And I cannot wait to sit down with Josh and the rest of my family and have a donut. That sounds like just what we need to get us through the rest of the day. So, while those are baking though, I’m not just going to sit here. I’m going to keep going. I’m going to get out my food processor cuz we’re going to be making a whole lot of pastry dough for the apples that are going to be going into apple turnovers or apple hand pies or apple pop-tarts. If you call it a pop-tart, you can eat it for breakfast, right? Most of the time when I make really quick and easy Pop-Tarts or hand pies, I am using homemade apple butter or jam. But because we have so many apples, I am going to go through the effort of making like an apple pie filling with chunky apples. Apple pie is one of Josh’s favorite desserts. My timer just went off. They’ve been in here for about 6 minutes. I’ve been kind of getting some other stuff out and ready to go while these have been cooking. I think I’m going to give them about a minute and a half longer. And then I called Josh and I said, “Come on down if you want a fresh doughut.” It smells like apple churros in here. Absolutely incredible. Now, these these do need to cool on the rack for just a couple minutes before we dig into them. You ready to try a donut? Yeah, they look great. They’re going to be super hot. You want to grab one? They smell really good. They smell like a churro almost. So, you just took this straight out of the freezer? Yep. Straight out of the freezer. Right on here into the oven for about 6 and 1/2 minutes. Great. Cheers. Cheers. That’s good. There’s like cinnamon on the outside. It’s like cinnamon sugar. Perfectly sweet, but not over sweet. Yeah, I would say it’s not too sweet. Very good. Josh has a few more emails he needs to get through. You want to take one or two of these up? And there is some coffee there if you want. That’ be a good idea. And then he’s coming down to help me peel the rest of the apples. Perfect. M. That’s really good. These are apple. I can tell. Yeah. So Josh just took up two donuts. I’m going to turn the oven off. We don’t need this today because the pastries I’m going to be baking are going to go into the freezer, but I just wanted to thank Wild Grain for sponsoring today’s video. If you want to shop them, they will be the first link down in the description box. And don’t forget to use code acre and you will get $30 off your first box and free croissants for life. Now that we have our doughnut treat, let’s get back to work. I have put the lid on our applesauce because I want the top apples to soften. I have this on really low and I don’t want it to scorch. I also pulled out a wooden spoon that has a flat bottom so I can really get the bottom and make sure there’s no burning. And I also pulled out another pot so we can make our apple filling. But before we do that, we need to make our pastry. And I’m going to do a 50% freshmilled flour pie crust pastry and a 50% allpurpose flour pastry. So I’m going to get my grain grinding right now. [Music] [Applause] [Music] So, I almost forgot cuz I haven’t made pie crust with fresh mil flour that much. This flour coming out of the mill is pretty warm. And one of the keys to a good pastry is to work with cold ingredients. So, a trick when working with fresh mil flour in pastry is to throw it in the refrigerator or freezer. So, while this was grinding, this probably took about 4 or 5 minutes to grind. I’ve been peeling apples. And we’re going to let our flour cool. And while that’s cooling, we’ll make our pie filling. Oh, Josh is here. Perfect timing. Who would like? I would love for you to be peeling apples. So Josh is super excited to be peeling apples. I said that if you were coming down here to peel apples, you might want to set the KitchenAid up. You can do it however fancies you at this point. Is that all the options that we have left? No. Oh, there’s there’s more. Well, there’s not way more, but there’s a sink sink full of them. Well, I just feel bad saying that the kitchen at this juncture. It’s having me work on these for What time is it? I did. It’s 2:40 now. So, you all know I’ve been in here for an hour and 40 minutesish. I did say I could set it up earlier, just for the record. No, I didn’t ask you to set that up. I asked you to set up the food mill. Well, I could do that, too. I know, but we But you don’t you don’t want to use the I don’t want to use the food mill because I’m following the recipe in the canning book and it says that you need to start with peeled and chopped and cred apples. So, the food mill I would have put all the apples in the pot with all the skins and everything and then run them through the food mill. Food mill. The tomato. The tomato mill. You know how when we process tomatoes, we run it through that electric mill. That’s We have a peeler though. Yes. Yes, I offered to set up the peeler earlier. Yes, you did. He did just for the um I just I don’t know. This just felt easier to me. So, what I’m doing right now I might just for the for kicks I might set it off. You can if you want to. Whatever you want to do. You might want to put shoes on because it might be a little bit wet here just to protect your socks. And just so you can you hear me, Josh? Yep. So, what I’m going to be working on is I have the applesauce completely going. If we get another six pounds of apples after, we’re only going to do one recipe worth of apple butter, which is six pounds. So, what I’m doing is I’m starting the hand pies. So, I’m making apple hand pies for the freezer. So, or Pop-Tarts or whatever you want to call them. Um, I’m going to start working on the filling. So, you just peel probably about six or eight more apples and I will put that in the apple pie filling. And then we need six lbs of peeled cord apples for the apple butter. Okay. So, you need those six apples quickly. Not quickly cuz I have to work on those. But, okay. Just I will go get the thing going. Okay. He loves an electric appliance. I do too. for the six apples for the apple pie filling. Um, let’s see. They probably can just be peeled regular because they that way I can cut them all to be the same size cuz they’ll be they’ll come out different from the electric mill. Does that make sense? So, you want me to just peel those? Yeah. And but you don’t have a peeler. I do. It might be buried in those beautiful. You haven’t been using just the knife. No, I’ve been using a uh I’ve been using a potato peeler. So, what I’ve used apple butter for in the past cuz Josh was asking me earlier what you’d use apple butter for. I’ve made hand pies and things like that using apple butter where you just fill it with the already done apple butter. Do you remember that? Yes. He said yes if you can’t hear him. So, I’m just going to get these sliced up. It’s probably good I’m doing this apple pie filling now, too, because I really don’t want this hot going into the hand pies. And that way, we can get this going. Let this cool off and then I’ll make the pastry. Perfect. Thank you. You said Yeah. Wow. That is dedicated. You’re not afraid of putting in some hard work. That’s for sure. Thanks, Boo. I love that. I told you it was going to be a big project today. And you did say upfront the peeling was going to be the problem. I did. I almost don’t want to set it up because then if it really works very well. It’s fine. Mentally, the hand peeler is where I was mentally at. So, it’s totally fine. For some reason, it felt like more energy to set the electric peeler up than just to start peeling. So, I’ve got my pot here. Both of the pots that I’m using today are heavy bottom pots. They have they’re not a super thin. They’re not aluminum. They’re stainless steel five ply heavy duty pots. If you had enamel cast iron, that would work really well. I’m using stainless steel today. But when you’re working with something with high levels of sugar, like apples and apple cider, you are less likely to have something scorch on you if you use something that’s a heavy bottom pot. And we’re using all three different varieties of apples in these hand pies, too. That’ll just add different texture, different flavor. Because we’re making hand pies and hand pies aren’t going to cook in the oven that long compared to a regular pie. When I make regular apple pies, I don’t always precook the apples. But for hand pies, I’m going to pre-cook the apples just because I want to make sure that the apples are nice and tender in the time the pastry gets fully cooked. [Music] And Josh found my spiralizer slicer. Okay, so we got a bunch of attachments. I’m thinking it’s this one cuz it has an apple on it and it looks kind of worn. So, this one I think spiralizes without peeling. Yeah, you definitely want to make sure. And we want the one that peels. Although, I don’t see how this one would peel, but we’ll find out. Yeah. Oh, I think you need this attachment on as well. That’s this thing. So, you have to have both. That’s what manuals are for, I suppose. Interesting. Okay. So, that’s the bottom. This is the top. Okay. That was fast. I think that’s all that’s needed. Can I go back there like this? Yeah, I’ll plug it in for you. Okay, seems like that’ll work. Press blade core into food for added stability. Okay, you can do that. That’s already been teared out. So, you can put your slices in there. Okay. Has it been teared? It should. You can tear it now if you need to. It should be teared. We need six lbs for one recipe worth of I might as well take the whole thing over there. Apple butter. All right, I guess we just start, huh? Yep. Maybe I’ll soon see why this wasn’t worth doing. Well, probably what I would do is I would bring a ton of apples over. I’m just going to get one going here. I’ll just try it. It probably was worth doing. It was just a mental block for me for some reason. I will say the peeling portion maybe I went too fast. Oh, yeah. You don’t want to go fast cuz the peeling actually. No, that seems okay. Part of it didn’t work. So, I’ll just have to pull off a bit. While Josh was setting that up, I peeled probably four or five more apples just because I want to have more apple pie filling than Is that a flex? No. No. You peel off of that? Yeah. Cuz this is going into what? This is going to apple butter. So, it doesn’t have to be perfect, but I don’t want peels in it cuz I’m not going to run it through a food mill later. Okay. So, what might be good is to have a parairing knife so you can cut. Yeah, I probably need my own knife. Would be a good idea. We’ll say the the prod is rather So, you have to take usually a parrying knife and go. Okay, that makes sense. Yeah. Not using my hands makes sense. Yep. Yeah. Trying not to stab my hand also makes sense. It’s going to be the best one for you. Okay. All right. I feel like we’re almost set. No, you probably will save a lot of time. I just that I wasn’t I wasn’t in a head space to do that. Okay, my apple pie filling is ready to go on the stove. If there’s a little peel in this, is it the end of the world? Um I well I would rather just compost it like h just cut I’m going to do my best but I’m just wondering how particular I need to be like do I need to get every little bit? Well we have so many apples I would be more careful. Is this how you do it? No. You don’t want to ruin that knife. Boo. Let’s see. This seems risky. Um, maybe use this this pairing knife cuz it’s smaller. And usually I I hold it up here like this and I Yeah. Yeah. Okay. And I go, this is a less precious knife. Okay. Okay. I’ll get a system down. I promise some point here. I don’t think I need it as jammed in as I had it. Probably two. Probably not. It is also taking a decent amount of the apple off, but is that too much? No, that’s fine. Now, we got to cook this. I’m going to flavor this pretty simply. I’m going to get some sugar in there. I do want it to be not crazy crazy sweet. cuz this might be something on a Saturday morning I might pull out as a fun breakfast with some sausage and eggs. So, I don’t want it to be overly sweet. So, I’ve got probably a half a cup of brown sugar in there. You could use white sugar. This is a dark brown sugar. Maybe I’ll do one more spoonful. I’m also going to add a half a cup of flour. vanilla. Nutmeg, probably a whole teaspoon. I’m going to add a tablespoon and a half of cinnamon. I’m going to add like two teaspoon of salt. How’s it going? I don’t know about this removal. You like it? I think I just the removal is questionable. I’m not good at that part yet. And a good chunk of butter. I might adjust this after I taste it. And I’m okay if these apples break up a little bit into smaller chunks. Totally fine with me if that happens. Josh, would you rather have more apple pies or apple butter? Um, I feel like we don’t need that many pies. Okay, then I’ll just do this. I’m going to have to go here for a second. Yeah, go ahead. Sorry. For the applesauce, we have a double recipe in here. So, we have 24 lbs of apples. I could add up to six cups of sugar. And I have to add four 8 tablespoon of lemon juice. I’m not going to add any sugar yet to it cuz I want it to be cooked down and I want to taste it before we add any sugar to it. Sugar is optional in the canning process of applesauce. I have this cooking super low. Sugar also helps as a color stabilizer. It’s not necessary for the safety of the canning product, but I might add a little bit. We’ll just see. I just tasted this. I’m going to add one two cups of sugar to start. Remember, this is a 24 lb pot worth of apples right here. Ooh, that’s hot. Be careful when you stir it. We’re going to start with that. And now I think we can get going on our pastry. One of my best friends mom made applesauce every year growing up, too. And we would eat applesauce both at my house and at my friend’s house. And my friend likes her applesauce heated up. I like my applesauce cold, icy, and crunchy. And my friend and I never could agree on how you were supposed to eat applesauce. She would always heat it up in the microwave. Oh my goodness. Okay, that now has the perfect balance of sweet and tart. It was kind of on the tart side. I’m not going to add anything else until this is fully cooked, but wow, that’s good. Let’s check on these apples before we make the pastry. Time to make some pastry. Our flour has now cooled, so I’m going to make up this pie crust. I’m sure it’s going to be delicious and just fine. I’m going to do one cup of fresh mil flour to 1 and 1/2 cups allpurpose flour. I can only ever get one recipes worth of pie crust, which makes two pies or one recipe makes a top and bottom pie crust in my processor. And then I have a big bowl here because I’m going to try to get four I would like to get five recipes cuz if we don’t use all this pastry, I can just put this pastry into the freezer. I’ve been trying to get a stock of homemade pie pastry in the freezer, but I have not been able to do that. So, every time I want to make anything with a pie crust, I have to make the pie crust. It’s not hard to make pie crust, but there is something really nice about having it ready to go in your freezer. Okay, for every 2 and 1/2 cups of flour, about a tablespoon of sugar, teaspoon of salt, mix that together. We’re going to add one cup of a high quality butter or whatever your favorite butter is. and eventually a half a cup of ice water. And what I’m going to do is pop that into a bowl. And I’m just going to keep going until I either run out of allpurpose flour or fresh mil flour. And then we’ll turn all of this into pie crust at the same time. So, if I put some of that butter back in here, that’s fine because it’s all going to be mixed together. Those were just a couple pieces of butter that were a little bit on the large side. So, here’s my butter. Here’s my blade. One, two, three. Sugar and salt. Now, I’m going to add the butter. I think I can probably get five recipes. We’ll see. I’ve never done it this way before, so this is kind of an experiment. [Music] So, I’ve decided that I’m not going to make apple butter today. We are going to get these two big projects done. And then the apples that Josh just used with the KitchenAid. Those I can turn into apple pie. So, if you want to just stick those in that apple pie pot. Oops. Oops. And it’s just a pound and a half. Perfect. But it’s going to look different, though. That’s okay. Should I cut them in? Cuz I can cut Can you cut them in half? Yeah. Yeah, that would be perfect. I’m trying to be realistic with the time and energy level. So Josh, I could still use your help though. If you want to just wash those apples and dry them really well and put them in the garage fridge, we will pick up the apple butter project a different day. Okay. Another thing, can you also take all the apple peels and cores and go ahead and just compost those? Mhm. Thanks. I did unload the dishwasher this morning, so I can get all these dishes right into the dishwasher, which is awesome. I’ll just put all of the compost right on here. Okay, I don’t really want to give this to my chickens because there’s a lot of apple seeds in here and apple seeds are not good for chickens. So, that’s why this is just going to go straight into the compost. And I would put it in my food recycler, but clearly this is way too much to go into my food recycler. So I’ll put a little bit in there. And then again, the rest of it will just go to compost. You might have to take two trips. Okay, I’ll figure it out. I feel kind of bad Josh set up the apple slicer and peeler and then we’re not really going to use it cuz we’re going to just finish the projects here. But now he knows how to set it up. So when I go to make the apple butter, he can get that set up for me real quick and then I will probably use it. Cuz once he got on a roll, it was going a little bit faster than my method. I’m going to get this counter clean so we can start turning this into pastry. I definitely do want to get some apple butter made because I like to give that as gifts, too. And like I said, when I don’t have fresh apples and I want to make like an apple pie or an apple hand pie or something like that, we like to use apple butter. So, I’m going to grab out another bowl because I think if I try to mix water into this whole thing of butter, flour, sugar, salt, it’s going to become hard to manage the water to flour and butter ratio. So, I’m going to put some in a bowl and I’m going to make the dough in a little bit smaller of batches. So, this is going to be for our hand pie. So, I’m going to pop this in the fridge and then I’m going to keep going. [Music] [Music] Heat. Heat. Here are all the apples that are going to go in the Fred fridge for fresh eating and for potentially turning into apple butter. Josh is going to put those in the fridge for me. Our apple pie filling is done and it is perfect. So, I’m just letting this cool a little bit. And our applesauce is cooking really low and slow. I don’t even have it simmering because I’m worried it’s going to burn. So, I’m just trying to cook it super super low and slow. I’m going to clean up the kitchen a little bit. I’m going to give that apple pie filling some time to cool down and for my pastry to chill. So, I’m just going to get some of these [Music] items over here. Most of this can just go directly into the dishwasher. I think it’ll fit. I’m going to take this bowl to take these last few scraps. Yeah, that sounds good. [Music] I’m going to keep this out because we’re going to use this for rolling out our pastry. I’m going to grab out. Let’s see. H have one up here. I need to grab out a cookie sheet because we’re going to flash freeze our pies. So, we’ll put our pies on there. Got more dishes here that can go in the dishwasher. [Music] [Music] [Music] [Music] [Music] Josh is going to taste the applesauce. It’s crazy hot, so be careful. Steam coming off this. Yeah, that’s You can actually see it. That would burn. What is moist in here? Yeah, but I think that that would burn. It’s too hot. Really good, though. Good. It’s got a good amount of tartness to it. Yeah. Good. Which I mean, it’s sweet. Not very sweet, but it’s it’s tart enough to It balances well. Okay. Good. I did add a little bit of sugar. Really good. Good. Okay. Good. Josh’s mom sometimes when we have family dinners at her house, we try to do a family dinner at Josh’s mom’s house once a month. And sometimes if she’s doing like a roast or something. Oh my goodness. I’ll fix it then. Um Josh asked what happened. Um this is me knowing my limits, right? Uh you’re talking about She’ll ask me to bring applesauce. So I’m glad we’re doing this applesauce here cuz we’re almost out. The kitchen has been completely reset. Dishwasher’s going. All the dishes are washed by hand. I’m going to go ahead and throw away the garbage. And then we can start rolling out our pie pastry. I think that was the perfect timing on that. Thanks, Josh, for your help. Okay, so this is just bubbling away here. I did turn it up a little bit and I put the lid back on. I like a smooth applesauce. I do not want a chunky applesauce. So, this is going to take a bit of time. I did take this wooden spoon and I’ve been kind of crushing the apples a little bit just to get them a little smaller so that they’ll cook a little faster. But the flavor on this I think is one of the best apples sauces I’ve ever made. So, it’s very good. I just went outside and came back inside and let me tell you, it smells incredible in here. Absolutely incredible. So, I’m going to start crossing some things off my list just so I can feel more accomplished here. Harvest apples done. Make six pie pastries. Done. Some for the freezer, I wrote on here, some for apple turnovers. Done. Can applesauce. I have not canned the applesauce. I’m going to cross half that off because I’ve made the applesauce pan apple butter that I’m just going to go I’m going to write apple butter down here. That will go onto a different day’s project. You can always turn applesauce into apple butter as well. Apple butter is basically just cooked down and heavily heavily sweetened and heavily heavily spiced applesauce. So that’s that. So now what we need to do is make the turnovers or whatever you want to call them. I’m kind of thinking they will be a quick sweet treat like dessert. So a hand pie I’m going to call them slash I might even like I said make them for a breakfast with some bacon or sausage and have a homemade pop-tart. I did not wash this down at all because we’re just going to be using this to roll out pastry. A lot of this pastry is just going to go in the fridge for later use. I did take my apple pie filling and I put it into this bowl because that stainless steel bowl that I had it in retains heat so well. These apples were not cooling off very fast. So, I went ahead put it in here and popped it in the fridge so that it can cool down a little bit faster for me. And this stuff smells so good. You could even just put that over some ice cream if you wanted and that would be delicious. So, I want to make these personal size [Music] my flower out. I’m going to pop this back in the fridge and I’m going to roll one more out like Hot. Well, I’m glad I’m working on desserts because my mother-in-law just text and asked if I wanted to come over for dinner tonight because Josh’s grandparents are in town from out of town and she knows Josh golfs tonight. So, I have the house to myself tonight and I would rather go to her house and have dinner cuz we were just going to have leftovers tonight. And I said, “Well, you know what? I can bring dessert.” So, that’s going to work out perfect. I still think even if I bring them dessert, we will still have plenty to put in the freezer. I actually am going to be catering, which is kind of funny. I’m actually just making the dinner for Josh’s grandparents. It was their 60th wedding anniversary about a week and a half ago, and they came in town, and Josh’s sister is in town from out of town this week. And so this week, you and I are cooking up a feast for a surprise 60th wedding anniversary for them. They don’t know that yet. So, that’s going to be kind of fun. I’m excited about that. These are the two huge projects we’re doing this week. Apples and making dinner for their anniversary. My mother, the party’s going to be at my mother-in-law’s house, and they’re staying with my mother-in-law. So, she asked if I would do it for two reasons. One, she knows that cooking is kind of what I do. and two, she didn’t want to do a bunch of cooking and clue them in that it’s their wedding anniversary that’s a huge birthday that everyone that’s in town, not birthday, anniversary is going to be invited to it. The 60th wedding anniversary is the what is it? Diamond wedding anniversary. So, we have some decorations and things that I’m going to decorate the cake. I’m going to try to make Well, I don’t know. I don’t know if I should say I have an idea of what I want to try to make for the dessert. I’m making the flavors that are their favorite. I’m actually going to make a groom’s cake and a bride cake cuz they have different favorite cakes. And I think if you’ve made it to your 60th wedding anniversary, you deserve whatever flavor you want. If that means two cakes for the party, then that means two cakes for the party. Now, these aren’t going to be perfectly uniform. These are just going to be incredibly delicious. And because I’m going to bring these over there, I’m going to go ahead and just bake some of them up so you will get to see what they look like. That’s one crust. Technically, I think that’s probably the equivalent of a top and bottom crust. I’m going to preheat my oven cuz we are going to bake some of these. It’s already 4:18. So, that tells you how long we’ve been at this. Now, we have had breaks. There’s been different times where I’ve had to stop and tend to my family and things like that. Oh my goodness. I just tasted this filling. So good. I’m certainly not going to win any awards with the look of my apple pies, but I think they’re going to taste tastes delicious. So, that’s what matters. I am going to put an egg wash on these. My oven is almost preheated. And I’m going to get a lot of these. I’m going to bring four of these over to my mother-in-law’s house tonight for dessert, and the rest will go in my freezer. And this is one reason why I do love to have desserts prepped when I can. Because if I had these prepped frozen, I could just bake them and bring them over to her house tonight if I was invited and I wanted to bring a dessert cuz these bake up beautifully from frozen. That’s how I always bake them up. I don’t put the egg wash on till right before I put them in the oven. That’s why I wanted these apples to be precooked. So that basically all we’re really doing is cooking the pastry. Josh, I preheated the oven to 400. I think I wanted it at 375. Could you turn that down for me, please? Thanks. I think you’re really going to like these, Josh. I think so, too. I wasn’t going to bake one. Josh is going golfing tonight, so I was only going to make four. Do you want me to make you Do you want me to make you one, too? Sure. Okay. Sounds good. So, I better bake up six. And just for fun, not because you have to, but because I can, I’m going to sprinkle a little sugar on them. I’m going to try to move these just a little bit so I can get two more on here. This one is going to bubble open. I know it. That’s okay. I better check this. [Music] That could not have worked. worked out any better. I used every single last bit of pie filling and every single bit of apple pie filling. We have the six in the oven and I think we got 4 8 10 11. Wait, we got four per. So that’d be four 8 16 total. Six of them are in the oven. My dogs are asking to go out. Let me let them out. I’m filling up a pot for canning. These are I’m going to give them a minute longer. Look amazing. Smell amazing. Incredible. So, I have the What would 16 – 6 be? 10. You can tell I’m getting a little tired because that simple math is hard. I probably didn’t even do that math correctly. Right. 4 8 12 16 in the oven. That’s 10. The other 10 are flash freezing. Super happy about having those in the freezer for a nice weekend brunch or to take to family. Dishwasher is going. Dishes are that need to be washed by hand are washed by hand minus what I used to make the pies. I’m filling up this pot cuz we’re going to water bath can our applesauce. You can water bath can any pot. This is a 30 C pot that I’m going to water bath can in. I have a lot more jars in case I need them. Oh no, my flat bottomed wooden spoon. I have a really large one, but it’s outside. It needs to be handwashed and I just don’t feel like handwashing that right now that it’s designed for a 30 quart pot. I’m going to get this out of there. Let’s see if this spoon is big enough to get to the bottom. It is. This has been cooking since what was it? I don’t know around 2:00. It is now 50:06 and it is almost ready to jar up. I do want all the apples to be You can see how molten it is. The apples to be should have an oven mint on when I’m doing this or I’m going to turn it off for just a minute so it can stop bubbling. I don’t want chunks and I like when it cooks down and gets that really nice texture. That’s the texture I like. So, I’m willing to let this just cook away for hours and hours and hours till I get that really delicious texture. I’ve been mashing the apples. Like, there’s a really big apple right there up against the side to get a really, really fine texture. I took some of the applesauce out and I let it cool. It is the best applesauce I’ve ever made by far. These are done. I’m going to let these cool. Those are going to be the perfect treat. Honestly, those are so big. Two is enough. Sorry. One is enough for two people. Do you want to taste this one more time? This is cool. It’s not hot. And let me know if it needs to be sweetened at all. I don’t think so. You don’t think so? Okay. It’s not very sweet, but I don’t know if you need more. I think it’s perfect. It’s pretty good. I like that. I like that tartness. Yeah, it does have a sweet and tart. That’s good. I think it’d be too sweet if we Yeah. Okay. Perfect. Thank you. I’m adding an extra step to the process. I want this to be silky smooth, the best texture it can be. I bought myself a food mill. I have the electric one which we’ve been talking about, but I bought myself this manual one. I do not have me to get out the big electric one. But this is why I wanted a handheld one so that I could mill stuff super easily just on a whim. And I’m going to mill all of this applesauce because I just want it to be the best and most delicious texture ever. And this is how we’re going to get it. So, I just put a pot of water on here. I’m going to get that warming up cuz that’s going to be hot applesauce going into jars. So, I need that water hot. And I’m just going to put this in my food mill. I thought about getting my immersion blender out. I just want to make sure if there’s any bits of skin, if I missed a seed, anything like that, I just want it to be as smooth as possible. If you don’t have one of these canning ladles, they’re amazing. That was a gift from one of you. I put this food mill on the finest setting. It came with three. Yes. Yep. No regrets. I can already see the applesauce coming through there. That’s what I want. This is going to take some time, but I’ve got some time. I’ve already gone through the effort of cooking this down for four something hours. I might as well just take this little extra step here and get the best, most delicious, silky smooth applesauce I can get. I don’t need to add any more lemon juice or anything. We already did that because we weighed everything out. We can just go straight from Sure. I’m going the right way. Yeah. Do I want it to be that fine? I don’t know. Let’s taste it. It’s going to be so hot. I have to let it cool. That looks pretty good. That is so good. Now I’m going to taste it from the top. Maybe I just take an immersion blender to it. I actually I like the texture better before I food mill it. We’re not food milling it. Okay, I’ll get all that applesauce off there. I think what I’m going to do instead of food milling it, I’m going to immerse and blender it. [Music] Okay, [Music] that’s good. I think that’s good right there. I just saved myself a half an hour running this all through the food mill, I think. Okay, I like that texture. It’s kind of a mix between the food mill and what we had before. So, this is the texture we have now. We’re really happy with that. If you like it chunkier, you can definitely leave it chunkier. [Music] [Music] [Music] One beauty about wiping the rims is you can go around and see if there’s any chips. And there’s a chip in this jar. So, I’m going to dump the contents of this into another jar. But that would not have sealed that way. So, I’m glad I went ahead and did that. Doesn’t happen very often where I find a chipped one, but every so often I do. [Music] In this pot, I have 1 2 3 4 5 6 uh 2 4 6 8 10 12 11 pints. This has to process at my elevation and my timing schedule for every elevation is not every but different elevations are different. So you have to look your times your elevation up 20 minutes. So this has to come to a full boil. Let it boil for 20 minutes. I’ll cut the heat, let it sit for about 10 15. I will take it out and I will put it on a nice dry clean towel. I have two, four, five pints still jarred up. I’m going to get the rest of the applesauce that is in this pot in jars. And then I will wash this pot out. And on my big fast burner, I probably have another 10 or so pints to go in here. This made way more applesauce than I was anticipating, and I’m totally thrilled with it. It’s probably one of the best apples sauces I’ve ever made. And I just cannot wait to be able to enjoy this all fall, winter, and spring. And applesauce is quickly become a more popular thing in my household. So, I’m here for it. It’s a good day. I am tired. It is 5:45. I probably won’t be heading down to my mother-in-law’s house for probably I’m going to say another hour. It’s going to take probably even though it only technically has to boil for 20 minutes, an hour for me to get all these jarred up, get this pot going, bring it up to a boil, and then let it cool. I will bring those desserts over to my mother-in-laws. I’m really glad what we got done today. Thrilled with it. It’s okay if you don’t get everything on your list. It can always be added to tomorrow’s list. Feels good. So, I will show you what all this looks like once it comes out of the caner. You will see just exactly how much we ended up getting today. We have more projects we can still do, which is always a good thing. I really liked adding that juice to this. I think that’s kind of what helped make it so delicious. And you do not have to have your own apple trees to do this. This is the perfect time if you want to put some applesauce up or put some apple pies up in your freezer. Even if apples don’t grow where you live, they are in season now. So, usually you can get them for a good price, which is fantastic. And you don’t have to be a caner to put it up either. for years and years and years growing up. We froze it and that was delicious. It worked great. Maybe when my son starts packing a lunch to school. I will start freezing some again and they will become ice packs because that always worked really well for me and I enjoyed having it. So, I will show you what all this looks like. Oh, I’m almost done. I’ve got to scrape this. There’s probably one or two jars worth of applesauce just on the sides of this huge pot alone. So, I don’t want to waste any of it. This was a labor of love today. What time did we start? You know, I don’t remember. Just remember I was not in the kitchen this whole time. There were times where I did have to stop and, you know, do other things, but this was a long a long day in the kitchen, and I enjoyed it. I enjoy doing things like this, and I’m grateful that you’re here to kind of follow along the journey. We use this applesauce in recipes, too. We don’t just use it to eat as like a side. I use it in apple breads and things like that. So, I will see you back tomorrow when you can see all of these cooled. And oh yeah, there’s definitely probably two to three jars worth of applesauce on the side of this. Once I get the second caner going, I need to go change because I have applesauce and flour all over me before I head to my mother-in-law’s tonight. [Music] [Music] I officially got all of the applesauce in both of those pots. I’m very happy about that. See you in the morning. It is the next morning and I am currently working on cleaning the stove. I just unloaded and loaded the dishwasher. I need to get all of these dishes washed by hand, but my son just went down for a nap. And so I’m actually going to run outside, do some harvesting, and I’m about to bake a cake for tomorrow’s surprise 60th wedding anniversary for Josh’s grandparents. But I wanted to give you an update on this applesauce. We have already gone through one and a half pints. It is so good. And I’ve got 2 4 6 8 10 12 14 16 18 20 22 pints here where they sealed. One of my jars didn’t seal, so I popped that in the fridge. So, we ended up getting 24, 25, 26 and 12 pints from 24 lb of apples. I am happy with that. I don’t know if I’m going to turn the rest of those apples into apple butter. I might want to make more applesauce doing it the exact same way because this stuff is so good. This just by itself on buttered toast, you don’t even need apple butter. So good. I see a package just delivered. My clothes do not fit right now. If you’re new, I am 20, two weeks pregnant tomorrow, and I just ordered some new clothes, and I see they are here. But before I can have fun trying those on, I kind of want to finish getting this kitchen cleaned up, bake a cake, and do some harvesting while I have about an hour and a half to two hours of time uninterrupted. Very happy with this. If you enjoyed seeing how I process these apples or if you’re new and you like enjoy this type of content, consider subscribing. If you’ve been here before, thank you. Let me pop some videos here. You can go enjoy between now and my next upload. I see. Just going to look to see if it is my Yes, it looks like a box of clothes. I’m really excited. Um I can tell my clothes are not fitting well stuff like this shorts. the zippy work just fine, but things like jeans and t-shirts don’t work. So, all right, I will see you next time. Let me pop some videos here. You can go enjoy between now and my next upload. I hope you’re having a fantastic day, and I can’t wait to see you next time. Bye friend.