A couple weeks ago, I mentioned I had harvested a bunch of itty bitty but delicious apples from our trees. I never got around to weighing them, but I'm guessing I got 25 lbs. or so.
I wanted to get these processed into apple pie filling but was daunted by the task of peeling about 150 itty bitty apples (they were too small for my apple peeler). You, dear readers, made the very intelligent observation that apples don't have to be peeled to be made into pie filling.
So I sat down (note: about 12:20 in the afternoon) and started slicing itty bitty apples.
I cut them in quarters, cored them, then sliced the quarters into thin slices.
Since the apples had the skin still on, I kept the slices thin.
I sliced about a dozen apples at a time, then dumped the slices in a pot with lemon water to keep them from getting too brown.
It was a long afternoon -- one of those days when I was "multi-tasking" on various projects -- but I finally got 'em done. Then it was time to can them.
I blanched the slices in small batches at a time.
Meanwhile I made the pie filling.
I used fruit pie filling directions I got years ago from the county extension service.
Typical canning chaos.
By the time I got the jars packed and filled and into the canners, it was getting late and I was pooped. Notice the kitchen timers clipped in front of each canner and the glass of wine in the background.
In fact, some might argue this was the most important ingredient of all.
By the time the last jar came out of the water bath, it was nearly my bedtime. A long afternoon of processing itty bitty apples!
But I slept with the satisfaction of knowing I had 13 quarts of itty bitty apple pie filling for our pantry.
A job well done, in my opinion.