Last Friday I picked apples at an abandoned homestead on my commute home from work.
The tree is big by Maine standards, about 40′ tall and 20′ around. Deer have pruned the branches back to 5′ above the ground by eating all the fruit they can reach. I used my walking stick to knock down enough to fill a canvas tote – about 15 lbs. of hard red, conical apples with minimal insect damage and no fungus. I haven’t looked up the variety yet, but the combination of large tree with that shape fruit hanging on a tree past first frost is fairly uncommon and I should be able to find it in my loaner copy of “Apples of Maine”. Thanks, Agnes!
We don’t eat much jelly and jam, and space is scarce in the chest freezer downstairs. When the grapes came in (and in, and in some more) I made quarts of thick, sweet grape juice concentrate and we used that up very quickly indeed. I’d never made apple juice but honestly, how hard could it be?
You can see where this is going, right? I followed the directions in the Blue Book; cutting the stem and blossom ends off the fruit and then coarsely chopping the rest. I added a pint of water and a little lemon juice and cooked the apples down to “mushy”. Then the recipe says to drain the mush through a jelly bag or several layers of cheesecloth and after an hour I had about half a cup of juice. Very nice juice, but half a cup seemed unrewarding. Compared to the huge amount of apples in the strainer, ti also seemed stingy. I added more water, switched to a colander instead of cheesecloth, and generally made everything in the kitchen sticky sweet with apple residue and got 4 quarts of very thin applesauce for my trouble. Again, very tasty (those are good apples) and a pretty color, but not what I had in mind.
I think the next painting I sell will turn into a steam juicer.