The start of canning season

The little crabapples out in front of the run-down church next door are ready to go, so Robbie and I filled up a basketful yesterday. The sauce they make is really tart, but the batch we froze last year was perfect as a base for pie filling, adding either apples or rhubarb. The first batch today made 7 pints of applesauce, and I have the rest prepped to cook down tomorrow, hopefully for another 5 or 6 pints. That should get us through to next year in pretty good shape. Though pies have become my go-to potluck dish, so I think we’ll also do some apple pie filling this fall.

I got a little artsy with the photos this time, just to warn you. Here’s to steamy August nights in the kitchen.

Written by dan in: Food | Tags: , , , , ,


  • dan

    6 more pints plus a small container left over in the fridge today.

    Comment | August 17, 2011
  • I never thought to make applesauce from crabapples and I must say I am intrigued. Do you only use it for pie filling or can you eat it with a spoon? Is it made exactly like regular applesauce?

    Comment | August 18, 2011
  • dan

    You can eat it like other applesauce, it’s really tasty. It’s just a very tart flavor, so a bowl of it is a bit much, and the kids like their applesauce a lot sweeter.

    Comment | August 18, 2011
  • paul

    Do those have red flesh? We have one on the island that does and is really yummy. Not sure if it would make great cider, but worth a try!

    Comment | August 21, 2011
  • dan

    Actually the flesh is white… the skin turns everything pink when it gets cooked. If I find some time in the next couple weeks I’ll try pressing some and see what happens.

    Comment | August 22, 2011

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