I’ve been cleaning out and reorganizing our three freezers. We have an over abundance of applesauce in pint containers even though we didn’t have many apples to harvest in 2019. We are getting low on apple butter so I remedied the situation! Two batches cleared out 20 pints of applesauce from the smallest freezer and now we have over 30 pints of applesauce in the cellar. I made these two batches with cinnamon and cloves. Good stuff!
I used my crockpot to make it in and here’s how I did it.
I thawed the applesauce and filled the crockpot as full as I could get it. I added two cups of sugar and turned the crockpot to high and let it cook all day. Stirring the pot is essential because it will get thick on the bottom of the crock. I also kept the lid on the crockpot during the cooking. The applesauce will start turning brown about half way through the cooking. About one hour before you think it’s thick enough to suit you, remove the lid, stir thoroughly and drop your flavoring oils. I have a very small eyedropper I use that’s about two inches long and I filled it up with oil of cinnamon and about half full of the oil of cloves. Squeeze the dropper of the oil on the top of the applesauce and then stir throughly again and let cook at least one half hour longer without the lid on. Done! Pour it into the clean jars and seal while the applebutter is hot. The jars will seal from the boiling fruit!!
We love Creasy Green which others may call Field Cress or Dryland Cress. We haven’t had any on this farm though we’ve tried several times. We’ve concluded that the ground is too rich and creasy greens like poor ground.
These are the earliest of spring greens and they love the cooler weather. They’re not strong or bitter.
We have a market fairly close to home that brings in fresh produce weekly and we asked the owner of SuperValu on Rt. 460 if he could get some in and call us when they come in. He called on Sunday afternoon and we went to pick them up.
The box they came in is about the size of banker’s box and held about 15 pounds of greens. The cost was $1.49 per pound or a whole box for $25.00 and we got the entire case.
Monday and Tuesday afternoon I washed them, washed them a second time (sand seems to hold fast to them) and then blanched them in a very large pot.
This is the largest stainless steel pot I own and I filled it to the top and put about an inch of water in the bottom of the pot.
I boiled it hard to blanch the greens and they cooked down to about a quarter of the bottom of the pot. No salt or seasoning because I wanted to freeze them in quart bags. I got six quarts out of the first cooking and four out of the second batch. We had a large bowl of them for dinner last night and they were so good.
I can keep them in the freezer for about six months but they won’t last that long. I froze just enough in each bag for a meal for the two of us.
We love them with pinto beans, fried potatoes, and cornbread!! Great meal!
We have about two bushel of our 2014 potatoes left over and they’re so good! BUT, the cellar is warming up a little bit and the potatoes are sprouting and the smaller ones are getting a little soft. We don’t want to lose any of them so decided we would can them.
Hubby brought them up to the front porch yesterday afternoon and I started peeling them. I’ll sit on the front porch and do just about anything in the summer time. It’s just so peaceful!
This batch was a milk crate full.
The chickens won’t eat potato peelings but sometimes the cows will.
They’re not real soft yet and peeled real quick. I got enough for two canners.
After peeling all of them and scrubbing them, I diced them into about 1 inch chunks and packed them in quart jars.
I smell potato soup this winter!
This is the first canner full and they came off the stove at 10:30 and I went to bed along with Eddie and Sassy! 🙂
This morning we took them out of the canner before I left for work and Eddie was going to put the second canner on to process after I left. We got 14 quarts out of a 1/2 bushel milk crate. The coming winter will be bountiful with potato soup, shepherd’s pie, fried potatoes, buttered potatoes, and much more. There’s not much that goes to waste on our farm. If we can’t give it away, we can or freeze it while we wait for the next garden to come in!!
14 quarts all sealed and ready for the cellar
Aren’t they beautiful??