Nope, I’m looking forward to going to the farmers market and getting apples, lots and lots of apples, and then coming home and peeling, cooking, mashing up, and canning them all into beautiful jars to set upon my shelves just waiting to be devoured by the family.
The applesauce that is, not the jars.
Yep, tomorrow will be a day of apples (after I get the tedious chores and errands done). Primarily applesauce, but I found a good recipe for canned apple pie filling that sounds too good to pass up.
I haven’t decided yet if I’m going to do any apple butter or not. I’ve still got a little bit left. I have been having a hankering for caramel apple butter lately, so maybe I’ll do a batch or two of that. I will have to start it in the crock pot tomorrow so it is ready to can the day after that. I found last summer that it took 24 – 30 hours in the crock pot to cook down to the right consistency for apple butter. I much prefer doing it that way to on the stove. Much more user friendly!
I had thought of getting the apricots tomorrow also, but I think I’ll save those until I have all the apples done. That way I don’t have my counters covered by crates and crates of fruit waiting to be processed.
Hubby always appreciates when I don’t do that. Clutter drives him bananas, and since I’m a clutter prone person I try to avoid it whenever and wherever possible.
One thing I’m hoping will help the canning go a bit more quickly is that I have two bath canners. I can run them both and (theoretically) be done in half the time. Of course, I’m not sure if I want to put that much stress on the stove top. I’ve heard stories that are nightmarish in nature regarding bowed and cracked stove tops due to too much weight.
Maybe I’ll just run one pot instead, that would be prudent.