With our first good crop of apples this year, there have been plenty of apple-based recipes. This includes a delightful apple and marmalade cake from River Cottage: Fruit every day!, plenty of apple crumbles, apple pies, and the like.
Still, two people (even with friends) can’t easily get through four buckets of apples. So onto preserving!
I started by creating some jars of apple and mint jelly, using a recipe from Preserves: River Cottage Handbook No.2.
The apples are cooked down whole, pips and all, until soft. The pulp is then strained through a muslin cloth (or equivalent) over night. The resulting liquid (thick with pectin) is then cooked with sugar until it sets (this took a bit of convincing!). The result is a light jelly with an enjoyable hint of mint — perfect for roast lamb!
I then moved onto apple sauce. I hunted through my collection of cookbooks, and Canning for a new generation had the simplest and easiest recipe (most of the other ones involved whole days of cooking down the fruit!).
Again, the fruit is cooked whole until soft. It was then passed through my passata machine, which separated out all the pips and skin. The pulp is heated until boiling, and then put into mason jars. These are processed in hot water until properly sterilised.
The final preserve was a straightforward fruit wedges in syrup, using instructions out of Ball Complete Book of Home Preserving. This was the quickest process of all: peel and core the fruit, and cook briefly in a light syrup. Then jar and process in a hot water bath for 20mins.
I’m pleased with my collection of apple preserves, and I’m looking forward to using them throughout the cold winter days to come 🙂
As part of a book order last year, I picked up a copy of Bamboo Rediscovered by Victor Cusack. This wonderful book draws on decades of experience to show that bamboo doesn’t have to be an invasive monster, and that bamboo poles are tremendously useful, in the garden and elsewhere.
So when it came to protecting our apple harvest against fruit flies and other pests, I turned to bamboo. I sourced a bunch of 3m long poles from All Stakes Supply, who had them delivered to me in just a few days.
Now, how do I actually tie bamboo stakes together into useful structures? Youtube to the rescue, with several handy tutorials on tying square knots. These are the instructions I ended up following:
The first use was to create a support structure for my tomatoes. (It’s enormously high, by the way, so I didn’t have to cut the bamboo poles, thus retaining them for later uses.)
I also created box frames around my key apple trees, covered by insect netting. The result is rather impressive looking, I think.
Full disclosure: my knot skills are still pretty patchy, so some of the frames held up, and others slowly slipped apart. Practice makes perfect!
I now have a good collection of robust bamboo poles, which should last many years, and be useful for a dozen different projects.
(Inspired by the book, I also planted out a number of clumping bamboo varieties in the land behind our house. These should grow to give us better screening from the railway line, and I’ll blog about them at a later date.)
Four years ago we started planting out our guerrilla-gardened food forest in the land behind our house. This included nine different varieties of apple trees, alongside a mix of citrus and other fruit trees.
While we had a tiny harvest two years ago, this is the first year that we’ve had a reasonable harvest.
The Jonathon variety is by far the strongest tree, and the most prolific producer of fruit. We’ve also got a good crop of local Granny Smith apples on the way.
The trees have been very hit-and-miss so far. Some years it’s been the weather, with a lack of rain during key spring growing period. Fruit fly attack is also a constant problem (I’ll post shortly about our bamboo-and-netting solution.)
Still, we’ve harvested two full bucket loads of apples so far this year, with more to come. That’s a lot of apples for two people to eat.
While a many of the apples are blemished or marked externally, they have wonderfully pale green flawless flesh. Not to mention a crispness and depth of flavour that you just don’t get in supermarket apples that have been sitting in a cool store for upwards of six months. Yum! 🙂
Expect more posts shortly on apple-related preserves 🙂
Some years ago, we started guerrilla gardening some of the convent land to make it into a food forest. This included nine different varieties of apple trees.
Much to our surprise, the trees started flowering after only a year, although they produced a very small amount of fruit. (All of which was attacked to death by the fruit flies that year.)
So the apples above represent our very first harvest. They’re not the biggest of apples, and frankly, they’re not the best. But they are ours 🙂
It’s been a tough year for the trees. After a very wet summer, we then went into 6 months of drought, with less than 50mm per month. (Until the skies opened up two days ago, dumping 150mm on Sydney.)
The ground was parched, and even the weeds were brown and dying. The trees only survived by weekly bucket watering, which is far from ideal growing conditions.
So we’ll enjoy these first apples, and look forward to an even better harvest next year 🙂
Thanks to Michael Mobbs, I’ve stumbled across a great set of instructions on how to make apple juice from fresh apples. There’s even a beautiful photo gallery to accompany the article. Highly recommended.
(Once our food forest is productive, we’re hoping for an avalanche of apples that we’ll make juice from, cook with, and make cider and vinegar. At least that’s the plan, it’s a few years off yet!)