Today we are making apple sauce and apple cider vinegar. We picked these apples from a neighbor’s tree, so they are not sprayed or waxed like the ones at the store. I chopped them into small pieces, put the cores in a 1/2 gallon Ball Jar with 4 tablespoons of sugar, filtered water and a fermentation lid. The pieces went into a big pot and simmered all day long. We blended, added maple syrup and cinnamon and canned for yummy treats all year. We still have probably two dozen apples to make pies and apple crisp to freeze. How do you preserve apples?
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