What To Do With Apples?

Pitlanepiglet

kazwookie wrote: »

Cooking apples never last long in this house, they are made into crumbles, and any left over are prepared and frozen.

I'm guessing you've not had access to the huge glut of apples that some of us have been lucky enough to have this year. I could have eaten crumble every day for a couple of months and still filled two freezers!!

I have (under advice from a couple of folk), stewed apples with some sugar and then put them into hot jam jars before sealing them. I tried one jam jar and it went "pop" when I opened it so I'm hoping I've created a vacuum. I'm hopeful that they will last a good while and that, more importantly the apples won't ferment making the jars explode :rotfl:

I've filled 24 jam jars, made endless apple cake, stuffed as much as I can in our two freezers and in Dad's freezer, given away bags full of apples and I still have two big boxes of apples wrapped in newspaper in the loft.

It's been a great year for apples!

Mummy_Jo

Hi

I've dug out my Nigella domestic goddess cookbook - thought I had everything... Well

Do you think white wine vinegar will do just as well as cider vinegar?

Is ground mixed spice the same as ground all spice?

I have the rest of the ingredients in the pan ready to cook when the little darlings are in bed and have just realised the error of my planning... Advice Please!!!!!!! I am of course hoping that you will all say YES!!!

Thanks in advance AGAIN

Jo

Mummy_Jo

SORTED!

One of my neighbours had both ingredients in her house. I have only used a fraction of the apples so all ideas welcome. I have tried using frozen (but defrosted) pureed apple in a crumble and the result was a watery soggy mess. If anyone has used this before I would appreciate some advice on the matter.

Thanks

Jo

wigglebeena

I haven't read the whole thread, has someone suggested dried apple slices already? Would save space/energy in the freezer. I'm sure someone has discussed low-energy ways to dry fruit before. A dehydrator or something?

Or put them in some kind of bottled savoury pickle, like Branston's, with cabbage and raisins?

Penelope_Penguin

We have loads of apples in our garden. The cookers are fine (pies, crumbles, cakes, frozen for later ). What to do with the small eaters

We had gammon for Sunday dinner, so I took an eating apple each, cored and scored around its equator. Put in a baking dish, and baked in the Rayburn with the pot roast for about 1 hour at gas 3 until soft.

Served with the roast dinner - each person has their own serving of apple sauce in an apple-skin container I ate the skin, too

Penny. x

HelzBelz

Would it be possible to do the 1st part of making jelly, (ie boiling down the apples then straining them through muslin) then freeze the liquid, so it can have sugar and herbs added when you have them, or would freezing destroy the pectin so the finished jelly wouldn't set?

Primrose

HelzBelz, I honestly don't know the answer to that question (ie boiling down apples then freezing the liquid so that sugar, etc can be added later.) The only guide I can give you is that when making marmalade & jam, I have often frozen soft fruit and wholeSeville oranges for periods of several months until it's a convenient time to make jam and marmalade and have never had a setting problem using this frozen fruit. My instinctive guess is that it would work OK but if you're unsure, you could always have a trial run using a small portion of commercial apple juice which you have frozen first.

jennyjelly

This is a recipe I always rely on to use up a few apples. It's called Norwegian Apple Cake and is in 1970s M&S recipe book.

2 eggs
8oz sugar + some for sprinkling
4oz butter
1/4 pint milk (ideally full fat but semi is fine)
6 1/2 oz plain flour
3 tsp baking powder
3 or 4 apples

Peel, core & slice the apples & leave in water so they don't go brown.

Whisk the eggs & sugar till white and fluffy (I do mine in the kenwood).

Melt the butter & milk into a pan and pour into the bowl while still whisking. Add the sifted flour & baking power & mix well.

Pour the batter into a lined/greased roasting tin, spread the apple slices over the top (they will sink in quite a bit) and sprinkle with plenty of sugar.

Bake at Mk 4 (200C or 400F) for about 25 mins, cool in the tin & cut into slices.

I believe this counts as one of your five a day if you eat enough ....!

want2bmortgage3

I have 4 apples which arent crunchy any more and i hate eating them like that, is there anything simple i can do with them, for example a dessert? I dont have many other ingredients to put with them. any ideas?

greenbee

I slice them up and mix them into my porridge in the mornings, or add them to muesli and yogurt for breakfast. You could try a tarte tatin, as that's made with dessert apples, but I'm not sure how being soft will affect it.