The first week of July here in the southern Appalachians has been positively diluvian. That means we’ve had so much rain – falling at the rate of 1-2 inches an hour spaced in waves throughout the day and night – that I’ve literally considered that I ought to build an ark. Worst day of all was the 4th of July, which brought more than 6 inches of rain, flooding streets and fields and swelling creeks to dangerous levels. Nearby towns cancelled parades, picnics and fireworks shows. Sun finally came out yesterday, but the creek’s still high.
However, with the overdue appearance of old sol in the daytime sky, the fat, well-watered blackberry crop may finally ripen instead of simply mold itself into oblivion. Tomatoes and peppers may kick in at long last as well, you never know. But my issue right now has to do with one of my apple trees that managed to lose its footing in what has become a pure mud-bog. It’s a total loss after only 15 years of production, leaving me with just one producing apple tree. Must get a few new ones or we’ll never have home grown apples again.
One of the kids visiting for the holiday helped me salvage the unripe apples on that tree, hoping I could do something with them despite the fact that they’re three weeks to a month away from ripe. They’re filling three large baskets on the dining table right now, still waiting for me to figure out what I want to do with them.
Now, I could quarter them and cook them down in a big pot, then strain for pectin to use when making jams and compotes later when the peaches, pears, berries and grapes come in, but it seems a waste of my Final Harvest. I could use them for applesauce instead, but they’ll need a lot of sugar. Maybe I’ll make unsweetened sauce and save it in the ‘fridge until the blackberries are ripe, make some combo sauce (will need less sugar). Or I could peel and slice them for drying in my nifty solar dryer – which hasn’t seen service so far this year – then hope against hope that the sun may stay around long enough to do the job. They could be half-dried, then reconstituted in sugar water before drying again for snack bits and/or pie filling. But they’re small, would make very small dried tidbits.
So of course I went looking for crab apple and little green apple recipes, found some intriguing ones. Below are the most promising ones I’ve found. I’ve enough apples to try several methods of preservation, may save the drying for the rest of the crop that’s still growing. Will report on how they turned out, so stay tuned!
Sweet Wine Poached Apples
1 pound little green apples
1 cup sweet red wine [like Riesling]
1/2 cup white sugar
Pinch of salt
1 orange, sliced crossways
1 bag of mulling spices
2 tsp. ground cinnamon or 1 broken cinnamon stick
1/2 tsp. ground cloves or 5 whole cloves
1 tsp. Carolina allspice
1/2 tsp. ginger
Wash apples, quarter with skin on and cut out the seeds. Combine the wine, sugar, spices and salt, Bring to a simmer while stirring constantly. When the sugar is completely dissolved, add the orange slices and apple quarters. Cover and turn heat to low. Simmer for 5 minutes or until the apples are tender, just before the skin starts separating.
Remove apples and pack loosely in half pint jars. Strain leftover wine and add this to the jars to 1/2 inch from top. Cap, cool, then refrigerate or freeze. Should keep at least a week in the ‘fridge, several months in the freezer. Serve as appetizers on bamboo skewers or long toothpicks.
Green Apple/Tomato Chutney
1/2 pound unripe apples
1/2 pound green tomatoes
1 3/4 cup brown sugar
4 tsp. turmeric
2 tsp. pickling spices
2 cups plus 2 tbsp. cider vinegar
2 tsp. chili powder
2 tsp. salt
1 tbsp. small diced ginger root
Wash apples and tomatoes. Peel and core, dice apples and tomatoes into small cubes. Bring vinegar, sugar, salt and spices into a heavy saucepan and heat on medium while stirring until it comes to a simmer. Add chopped onions, ginger and green tomatoes. Reduce heat to low, stirring occasionally with a wooden spoon to prevent sticking. Simmer for about 30 minutes. Add apple cubes, continue to cook ~10 minutes. Mixture will be reduced and thick.
Cool on stove, then ladle into jars, cap tightly. Keeps about 6 months on the shelf, longer in the fridge.
Blackberry and Green Apple Jelly
1.5 pounds green apples, quartered
1 cup fresh blackberries
4 cups water
3 cups white sugar
1 tsp. pickling spices (optional)
Place apples and blackberries in a heavy saucepan (do not use aluminum), cover with water. Bring to a boil, reduce heat to medium and let simmer for 10-15 minutes until pulp is soft. Strain the mixture through a fine sieve, then filter through cheesecloth or coffee filter paper. You want 4 cups of juice, add water if there’s less than that. Compost the pulp and seeds.
Return juice to clean saucepan and bring to a simmer, cook for 10 minutes. Skim off any foam that comes to the top using a wooden spoon. Stir in the sugar until completely dissolved. Continue to cook until the liquid reaches thread stage [220ºF or 110ºC,].
Pour jelly into sterile half pint jars leaving 1/4 inch headspace. Cap and process 10 minutes in water bath or cool and seal with wax.