Pie Making at least in this area has become quite an expensive task....but the rewards are soooo worth it. A bushel of Spy apples doubled in price since last year. This bushel cost $44.00 The farmer threw in a 5 litre of apple cider which was a nice and I used some of it for the canning..
She shared that it was a very hard year for apple growers. The seconds which were always
perfect for canning were mixed with 1st class but none of them were perfect some
were even frozen....but for pies, YOU cannot beat a SPY PIE....
" SPYS for PIES" is a well known fact in this area -award winning apple PIES
are made with SPYs"
are made with SPYs"
When I cannot be there to make an apple pie for YOU, I send a jar
and a pound of tenderflake lard ....it is like I made it for YOU in person lol..
I learned how to make the perfect apple pie from my Nanny...
We would spend one full weekend, when I came home at Thanksgiving
making pies...Now we made them into pies and froze them...
but I took her recipe and found that canning my apple pie filling
tasted better and fresher...she would be so proud I am sure...
David always assists me in my apple canning...he said the time together is always
a treasured day...We began at 9 am this morning and we just cleaned up the kitchen
and removed the last few quarts out of the canner..
We sat outside this beautiful fall day in 28 degrees C...
and peeled a bushel of apples..I had an apple peeler ( brand new one in fact)
and after a dozen apples it stopped working..turning out it was stripped
after only 12 apples...expensive tool for 12 apples....lol
YOU have to laugh, as nothing seems to be made to last...
I will be returning it to the manufacturer..
So David peeled the old fashion way and I sliced them and placed them in stainless
steel bowls with lemon juice to keep them from browning..
After blanching and stuffing the jars, I make a CLEAR JEL ( ClearJel® (cooking starch used for preserving) mixed with a bit
of sugar ( my pies are tart) cinnamon and nutmeg and apple cider..
You cook it until it thickens and them you pour about 1 1/2 cups to each quart...
and then to make sure you do not get any trapped air , slide a knife down the side
and then can for about 17 minutes each batch..
This Year we made 24 quarts and 6 pints ( for mini pies)
We do give away a few to friends and family, but this always gets us through till
I will make a fresh apple pie tomorrow...we are are TARTED out lol
I shall never forget this day....being with the one you love
outside and the kitchen is really a sweet time...
moments frozen in time....
We only have so many seasons left...
this is one I shall remember for a very long time..