Pin It
Favorite

Apple For Your Eye 

by ARI LEVAUX & r & & r &





Dear Chef Ari,


I just moved into a new rental, which has a big apple tree in the backyard. My landlord says the apples are tasty, but he doesn't want to deal with them -- and in fact he'd be happy if I did, because then there wouldn't be as much of a mess on the ground for him to pick up.





I look into that tree and I see hundreds of pounds of food -- hundreds of thousands of calories! I can't wait for these apples to get ripe so I can store them away and eat them all winter.





But I'm working two jobs and raising two kids, and I don't have the time (or the desire) to be like Martha. How can I store these apples?


-- Love the Mess





Dear Love the Mess,


If you happen to have lots of freezer space, consider finding a cider press. This is a really fun way to turn even the gnarliest specimens into product that can be insanely delicious, so good that -- assuming infinite freezer space -- you might want to consider juicing the whole crop.





If you have the time to track down a cider press, I guarantee it'll provide a good time. You'll meet the kind of people who know someone who has a cider press, and these are good people, real Americans. Ask around at the farmers market, the local co-op or organic food store. Then get lots of clean jugs, and make sure someone in the vicinity knows how to use a cider press.





Your next two options necessitate some specialized gear as well: making applesauce requires canning gear (a big pot, special tongs, Mason jars and lids), and drying the apples requires a dehydrator. Someone like you, Love the Mess, should have both sets. Then you'll be able to process almost any fruit, vegetable, meat, fungus or combination thereof -- in a way that won't require freezer storage.





In addition to all-purpose stuff like canning gear or a dehydrator, the processing of apples by either canning or drying will be made much easier with a hand-cranked machine that peels the apple and turns the peel into one long coiled strip, like a Slinky.





My sweetie, whom I'll just call Little Mac, is mostly apple by weight, and she is the ultimate source on all things apple. She knows many homeowners around town like your landlord, people with "messy" trees to deal with. Little Mac could clean out your tree on a Tuesday and have it dried or sauced by Thursday. She uses the coring peeler, but with the peeler part disabled, because Mac loves the peel.





"Most of the minerals and vitamins are in the peel, and it's good to have some fiber in your applesauce," she says.





Applesauce can mean many different things, some of which are more sweetened and processed than what Little Mac and I call applesauce. What we call applesauce is basically apples in a jar.





Use the corer, with or without the peeler, and place the sliced apple flesh into a large pot, ideally with a thick bottom. Put a little water in the pot, just a cup or two, to make sure the apples don't scald.





Stir often to avoid scalding, and when the entire batch is hot and starting to fall apart, pack them into quart jars, following the canning instructions that came with your canning jars. Apples in quart jars require 25 minutes in a boiling water bath.





If you want to be like Little Mac and leave the peels in, they'll give a beautiful tint to the sauce, not to mention providing a tart, fibrous-yet-slimy surprise once in a while.





Or, use the corer (peeler) and then break the resulting Slinky into rounds and lay them on the dehydrator. A good dehydrator can run $200 or more. But if you use it all the time, it will pay for itself quickly. In the last few weeks, I've made tuna, salmon, deer and elk jerky, dried peaches, apricots, cherries, tomatoes and camping food (onions, greens, carrots, summer sausage, zucchini). In the coming weeks, I'll be doing apples, pears, plums, squash, eggplant and more peaches. Even if you don't have neighbors with messy trees, there will be different fruits, veggies or meats available in bulk -- depending on where you are and the season -- and the dehydrator allows you to shop for the whole year when the local crop is ripe and cheap.





When drying fruit, keep in mind that individual preferences vary with regard to dryness. Some folks like their fruit dry as an old shoe, others like it moist. I prefer my fruits, especially apricots, plums and peaches, as juicy as possible -- so juicy, in fact, that I keep them in the freezer. You may be tempted to argue that putting fruit in the freezer defeats the point of drying it. But drying vastly reduces the amount of freezer space the fruit occupies, and in my opinion improves the flavor and overall quality of the product.





But I like apples extra-crispy, so they crunch easily in my mouth, with no freezing required.





Good luck with that mess!

  • Pin It

Latest in News

  • OK, Hold Your Nose
  • OK, Hold Your Nose

    Everything you need to know before Election Day
    • Sep 22, 2016
  • Base of Support
  • Base of Support

    Polling local leaders and opinion-makers about presidential politics
    • Sep 22, 2016
  • The Messenger
  • The Messenger

    Local leaders weigh in on how Donald Trump's campaign has impacted racism in America
    • Sep 22, 2016
  • More »

Comments

Subscribe to this thread:

Add a comment

Today | Mon | Tue | Wed | Thu | Fri | Sat
Lost Egypt: Ancient Secrets, Modern Science

Lost Egypt: Ancient Secrets, Modern Science @ Northwest Museum of Arts & Culture

Tuesdays-Sundays. Continues through Jan. 6

All of today's events | Staff Picks

More by Ari Levaux

  • The Climate Menu
  • The Climate Menu

    Why some people are now thinking about the earth when they order a meal
    • Jan 7, 2016
  • Not So Sweet
  • Not So Sweet

    A food scientist weighs in on the use of artificial dyes in our food
    • Apr 15, 2015
  • Home Farming
  • Home Farming

    As Easter nears, a few thoughts on getting eggs from your own backyard
    • Apr 9, 2014
  • More »

Most Commented On

  • To Kill the Black Snake

    Historic all-tribes protest at Standing Rock is meant to stop the destruction of the earth for all
    • Sep 8, 2016
  • Murrow's Nightmare

    Debate moderators need to be much more than an onstage prop to make our democracy work
    • Sep 15, 2016
  • More »

Top Tags in
News & Comment

election 2016


trail mix


Briefs


green zone


marijuana


Readers also liked…

  • Patrolling While Black
  • Patrolling While Black

    Gordon Grant's nearly 30 years as a Spokane cop have been affected by race, but that's not the whole story
    • Jul 8, 2015
  • The <i>Real</i> Rachel Dolezal
  • The Real Rachel Dolezal

    The story goes far beyond just a white woman portraying herself as black
    • Jun 17, 2015

© 2016 Inlander
Website powered by Foundation