Crossing the Canning Border

Quarts of Apple Goodness

 

I think this week I finally crossed the border from “canning the produce season” into “using the canned goods season”. I finally dealt with the cooler full of apples that has been standing by my kitchen counter for the last two weeks. My excuse for procrastinating was they (the apples) looked like they needed a little more ripening……I am sticking with that excuse.

I really do like the season of harvesting the garden produce and preserving it for use in the coming year.  It always seems like somewhat of a race to beat the weather, the bugs, the heat, the “girls” (my chickens, for those of you who are first time visitors here), and the voles that seem to love burrowing in my garden and eating the things like potatoes and carrots.

Today I finished those apples and turned them into beautiful quarts of apple juice. I always need to be sure to have juice on hand for when my grandbabies come. It is one of their favorite things about coming to the Chicken Grandma’s house. (it ranks right behind chasing chickens, picking up rocks, throwing rocks, taking a bath in the big claw-foot tub, having tea parties and following Grandpa around).

As I washed those canned jars of juice it occurred to me that once again I would be needing to move a few things around in my pantry. I headed over that way and moved empty jars (yes I still have some) around to make room for the full jars. Pamela at BeeOrganizedWithPamela would be so proud of me for re-organizing the pantry!!

In moving things around I made a disturbing discovery.  There were “signs” that a small gray furry critter decided to cross the border from outside and come on in. I am not sure why this critter decided it was time to change his address and go house hunting.  Perhaps because we had frost on the ground this morning?

I am not sure why the event of the mouse migration always takes me by surprise. We do live in an old farmhouse.  Any small crack in the foundation is pretty much an entrance gate for mice with an invisible sign over – “Come on in and make yourself at home.” This seems to be an annual event.

It will definitely be time to put my husband’s trapping skills to work. I have given up trapping these invaders myself as I am quite sure they gain weight when I put out traps. For some reason my traps tend to turn into peanut butter self-feeders for rodents. Last year when we had this same issue I am pretty sure we ended up with obese mice roaming the pantry….until my husband took over the job. It made me wonder how large one could actually get?

I told my husband it is definitely job security for him. His comeback comment, “Well I am good for something…..trapping mice, killing spiders and opening pickle jars.”  He actually is really good at those tasks.  He laughs when he says this and so do I.

For those of you who would like to try canning

Peels and Cores

apple juice I have included the recipe below.
I tend to use the peels and cores from the apples
and use the rest of the apple for applesauce or
apple pie filling.  That way I get the most out of
my apples.  I hate to see anything go to waste! When I am done with the peels and cores they go to the girls. They love to finish off whatever is left.

 

 

 

Canned Apple Juice
Apples
Cream of Tartar
Water
White Sugar
Wash apples before beginning.
Cut whole apples into thin slices, or use the peels and cores from apple baking
or apple canning projects.
Red apples peels will add a lovely pink color to the juice.
Measure the amount of apple pieces and put them into a large crock, plastic, or stainless steel container. Do not use aluminum or porous metal as it will give a metallic taste.
Bring to a boil an equal amount of water.
Add 1 teaspoon of cream of tartar for each quart of boiling water.
Stir and pour  over the apple pieces.
Cover and let stand for 24 hours.
Pour juice off the apple pieces into a large container, squeezing pieces in a cheesecloth.
Measure juice into a heavy cooking pot.
Add 3/4 cup white sugar for every 2 quarts of juice.
Bring juice to a boil.
Pour into jars and process in hot water bath for 25 minutes for quarts.

For now the shelves are clean, stocked and ready for the “eat the canned produce season”. There is only one small problem. I still do have some empty jars…….I wonder if I can get my hands on one or two more 5 gallon buckets of apples?

And she prepares for herself her bread from the summer
and she stores her food at harvest.
Aramaic Bible in Plain English

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