Apple Crisp Anyone?

A guy my husband works with lives next to an orchard and he’s allowed to take as many apples as he wants once they’ve fallen (a bit of modern-day gleaning). He gathered up six tightly packed bags for us!

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And they’re the good kind–sweet and crisp! We saved a bunch to eat, but six bags is quite a lot so out came the evil little apple-torturing device (I tend to anthropomorphize way too many things–like apples).

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This thing makes quick work of stripping the apple of all dignity and the goats and chickens go mad for the peels.

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As poor hungry farm dog looks on with a whine.

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Back indoors the hacking away of flesh continued and the apples were “processed” as we like to say. First we tossed them in flour and butter, sprinkling cinnamon and nutmeg, while pouring way too much maple syrup, but hey, we can afford to since we spent many cold weekends last winter making it.

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I think we ended up with fifteen gallon freezer bags full of filling for future pies and crisps–and that was just half of the apples. Of course I didn’t fully close one of the zips on a bag and had to clean out the freezer. What a mess!

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This weekend we thought we’d try canning, found a recipe that’s probably even sweeter and spent the day dipping our fingers in thick syrupy goo while making 24 quarts of more filling! No worries if the power goes out now. We’ll just eat apples.

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Oh, and one last thing . . . how great is this stainless steel canner?

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