Old-er Apples?????

[TanksHill]

Hey all, I am cleaning off my counters today and trying to catch up a bit. I have a bunch of apples. Some off my own tree, not the greatest and lots of store bought Galas. Anyways they are all past their prime.

What the heck can I do with them?

I really don't want to peel them. Can I put them through the shredder in my Cuisinart and make chunky applesauce?? With skin??

How about pie in a jar? Is there a point when the apples are too old?? Can I leave the skins on those?

Help!!!

g

 

[patandchickens]

As long as you know there aren't nasty sprayed-on things on them (or are ok with it if there are), you can leave the skin on (and cores in) for applesauce, just run them through a food mill or whatever after things are all mushy, to remove the seeds and stems and peel. I just quarter them very roughly and put them in the pot and start heating gently. Makes great pinkish-colored applesauce that way! Older apples sometimes need a bit of 'help' from lemon juice or spices, but taste the applesauce first, sometimes they don't.

I suppose you could core and Cuisinart them too but I don't think you'd like the texture of the resulting applesauce -- try a small test batch first.

You can make pie or cobbler or whatever with the skin on if you want... but IME older apples that have gotten a bit mealy or punky do not make the best pie or cobbler or that sort of thing.

There are lots of apple muffin/fritter/etc type recipes that use grated apples where, if you don't mind the extra fibrous bits of skin, you can certainly leave the skin on if you want.

Good luck, have fun,

Pat

 

[TanksHill]

I wonder if I should just chunk them up and shred them with the peels, then soak them in a bit of lemon water then drain and freeze. That way I could add them to something later. Last time I made apple sauce I didn't really like the way it turned out. Wait maybe it was pear sauce. Hummm......

To bad I don't have a pig. Off they would go.

Thanks Pat.

 

[miss_thenorth]

You could make the apple sauce--which would be the easiest thing to do with apples without peeling them, and after making it, you can bake with the applesauce.

 

[Beekissed]

Do you have a juicer? The older the apple the sweeter the juice! Or so I'm told......

I have several bushel of apples that are getting past their prime and I will be juicing and canning the juice. Some will be made into vinegar for my livestock but most will be consumed by us.

 

[BarredBuff]

I would give em to the poultry but thats me.

 

[TanksHill]

Well so far I made some apple chips for the dehydrator out of about 8 of the better ones. My sister suggested juice as well, and yes I have a juicer. So I think juice it will be and then I will give the pulp to the birds.

Woo hoo!!!

I need to go read about canning apple juice.

 

[freemotion]

Make apple-raspberry pie. I like this better with pears, but apples will do. I use one bag of frozen raspberries (storebought....for now...) and dice up the apples/pears smallish and mix 'em together. A spoonful of cornstarch mixed a bit of sugar, tossed with the fruit, and you are good to go.

 

[me&thegals]

You could do what I need to do tonight! Make roll-ups. I puree mine raw in the blender with a bit of sugar, cinnamon and lemon juice, then spread on Saran wrap and dehydrate them into fruit roll-ups.

 

[TanksHill]

Wow, great ideas. Me&thegals do you just lay the Saran across the dehydrator racks??

Well so far I did some slices in the dehydrator.

Then I made my favorite Zucchini bread recipe. It calls for cream cheese normally. BUT I make it with kefir cheese now and instead of zucc I have substituted bananas. And now.... shredded apples. Whoot!!

That tasted good.

I really wanted to juice the rest but I have a problem. I dug out the juicer and I can't find the little key part that unlocks the blade thing on top. Grrrr... I remember seeing it but just can't find it.

So maybe I will have better luck tomorrow.

g