Monday, September 24, 2012
So... we kind of.... sort of... (not really) have this Crab Apple Tree.
What I mean is, that this tree isn't actually planted in our yard, but It hangs mostly into our yard... So we sort of have 1/3 of a Crab apple tree.
So I googled and you-tubed a bunch of different things to do with Crab Apples, and I came up with Crab Apple Jelly! (as if you couldn't already guess that from the title!)
I picked about 8 cups of apples (more or less). Then took the blossom ends off with my fingers (and all the leaves too). Then the tiny Apples were washed, and then dumped into a large pot... I added in 2 Macintosh Apples too (cut up, and seeds removed) You don't need to do anything fancy like take the stems off (unless you want to). We are going to strain all the pulp out anyway and why make more work for yourself?
So... with the apples in the pot, add enough water to just cover them... maybe about half an inch of water over the apple tops (but remember that they will float to the top, so don't add TOO much.... but also, don't add too little, because we are going to cook this for about 2 hours.
Since I wanted it to feel a little more like Fall, I added in 3 cinamon sticks, and about 1/2 TBSP of whole cloves.
Let this cook for about 2 hours, at a light boil/simmer. Stir often to make sure nothing is scorching to the bottom of the pot (this is more important once the apples start to break down from the cooking)
Your house will smell amazing! You can smoosh the apples more with a potato masher also, to help them release their apple-y goodness... or you can leave them alone to let the boiling water do that.... There is only one technical part to this recipe, and this isn't it.
Once you are happy with your apple pulp... Slowly add it into jelly bags (they have a really fine mesh, so only the juice strains out) Suspend your full jelly bag(s) above bowls (something to catch the juice). I ended up using fishing line hooked onto the hinges in my cupboards to hold up the bags over the bowls... use your imagination, and you'll figure out a way...
Now, you don't want to squeeze the bags, just let them hang out for at least 2 hours to let all the juice slowly drip out (You can also taste the juice now, but remember that it is going to be really tart since they are crab apples). If you force the juice out, then your jelly will be cloudy and not nice clear juice.
I fully intended to let them sit overnight to get as much juice out as possible, but after about two and a half hours, I got too excited about the next step to wait any longer. So I just went for it.
(also... I left them hanging over the bowls all night to see how much more juice came out in the next 8 hours, and between both bowls, there is MAYBE another tbsp of juice the didn't end up in the jelly)
You need to measure out your juice into a large pot. You want 6 1/2 cups of Juice... Mine worked out perfectly... If you have less, you can add up to 1 1/2 cups of water to make it to the 6 1/2 cups of liquid that you need. BUT be aware that this could affect the pectin level and you may need to add some in from another source... and I am not a expert jam/jelly maker, so I can't offer much help.
With your 6 1/2 cups of Crab Apple Juice in the pot, add in 4 1/2 cups of sugar. Stir constantly over medium high heat. You want this to boil for about 18-20 minutes. BOIL... don't count that has whole cooking time, you need the boiling to help activate the natural pectin in the apples, from what I understand.
Keep your canner hot and simmering with the jars you intend to use - in the hot water. Keep your sealing disks in a separate pan in hot, but not-boiling water. Have a protected area close to the stove where you can fill the jars up... AND keep 2 or 3 small saucers in the freezer (this is so you can test for the gel-stage)
When you think your apple juice is ready, put about 1-2 tsp on the frozen saucer and then put it back in the freezer for a minute... when you take it out again, push it slightly with your finger, and if it wrinkles with a skin on the top, it is ready... if it just looks like liquid still, then keep boiling, and test again in a few minutes.
You want to fill the jars up with 1/4inch of headspace, wipe the rim of the jar clean, and then put a sealing disk on, followed by the screw-ring... Don't super-tighten these or you will never get them off... Fingertip-tight is all you want. When the jars are all full and lid-ed (is that a word?), then put them in your boiling-water canner. (with the water boiling). Space them out evenly and then lower them down with the metal rack thing-y. You want at least an inch of water above the top of the tallest jar. Bring this up to a rolling boil, and then start counting your processing time. These need to be processed in the boiling water canner for 10 minutes (if your at lower elevations.) Wikipedia your town, and then find the elevation... Generally, if you live at an Altitude/elevation of 1001-3000 ft then you add 5 minutes onto the processing time; 3001-6000ft - add 10minutes; 6001-8000 ft -add 15 minutes; 8000-10000ft - add 20 minutes)... So since I live at (about) 3573ft above sea-level, then I had to add an extra 10 minutes...
After I reached the roaring boil, I put the timer for 20 minutes, then when that was done, I shut the stove off, took the lid off the canner, and waited 5 more minutes.
Now, carefully (and without tilting or tipping or knocking anything) lift the jars out and put them on your protected work surface (I put 2 tea towels on my counter). Put the jars here to rest - UNDISTURBED... (don't touch them) for 24 hours. After that is done, Test the seal - if it pops, then you didn't get a good seal, and you should use this jam up right away (and keep it in the fridge). If they are good seals, then wipe the jars clean, and add the screw lids back on (if you choose). Keep your jelly in a cool dark place and use within a year.
Ta-Da... you just made crab-Apple Jelly... (I'm pretty stoked about this, and wondering if I can reach another 8 cups of apples from my sorta-mine-Crab Apple tree.)
Happy Fall Everyone!!!! (It's my favourite time of year!!!)
Friday, September 21, 2012
Mildly inspired by Joy the Baker's Cat Treats... And the dog bone cookie cutter I bought about 2 years ago... and the huge Dog Bone cookie cutter (plus recipe) that my mom bought me for Christmas or my birthday... And the fact that we had bacon drippings left from when the boyfriend made me breakfast for our Anniversary...
I made Dog cookies finally!!
I think that they were on my bucket list? YES! they were... Are?... no.. Were! (#44 on the list)
I put about 2 cups of Flour in a bowl, and about 1/2 cup of Wheat Germ and mixed them all up.
Then I took the bacon drippings (obviously, not still liquid, you want them to be like a butter... we are basically making biscuits... Dog Biscuits... duh) and mushed (speaking in very technical terms) it into the flour and wheat germ... You want to have the same kind of consistency as if you were making biscuits for yourself.
Then crack in an egg and mix it up... if that isn't enough of a binding agent... then use another egg, or some cold water.
Then I rolled them out, cut the dog bone shapes and then baked them for about 20 minutes give or take... The large and the small took about the same time, since I rolled the big ones out a little thinner than the small ones.
Verdict... Ava LOVED them Wilson didn't really eat his, but he carried it everywhere for about an hour until he got bored of trying to make everyone Jelous that he had a homemade dog bone. And the Boyfriend was jelous that i made cookies for the dogs and not for him.
|We've been trying to catch up on some napping, instead of blogging....|
Also... I want to leave you with this little clip of HOW much Ava loved the cookies... AND how good she is at understanding "Speak" Also... I love her an insane amount (in-case you couldn't tell already)