As this is my first apple crop I really couldn't bear throwing slightly under ripe apples to pigs. So I have made apple juice and as I write this the jars are processing in a water bath.
|Put the jars into the water, making sure they are submerged, then bring water back to the boil. Start timing once boiling begins. These jars are just coming to a simmer|
Here's what I did. Core and chop apples. Cover with lots of water, and 1 t citric acid. Boil till apples have pulped, about 20 minutes. Strain through cheesecloth. Return juice to 190F. While juice is reheating, clean AGEE jars, put lids in boiling water to soften the rubber, and wash the screw tops. Bring a large saucepan to the boil with enough water to cover jars by an inch when they are standing in it.
Taste Juice, add sugar if necessary. I added 1 cup. Fill jars with juice up to 1 inch from the top. Put on lids and bands. Submerse in water bath. When boiling again start timing. 30 mins. Take jars out carefully and stand on a cloth or wooden board (if put on bench they might crack with the temperature difference). Leave 24hrs to cool. Check seals, label and store.
When you want apple juice put jar in fridge overnight. Open in morning. Mmm. I do feel that this is more a "Apple Drink" than actual juice, but there you go.
The final product is pasteurised I guess, is not brown (a big bonus from freshly squeezed apple juice) and looks great.
I also rustled up a batch of lemon crusted lemon muffins.
2c Plain Flour
Grated zest of 2 lemons
Put the above in a bowl.
Add: 1 c fresh lemon juice, strained
100g melted butter
Stir only till just combined.
Put into patty tins and bake 30 mins till just browned.
When cool enough to handle dip in 3 ingredients separately in this order: melted butter, then lemon juice then sugar. Leave to cool completely.