You got it. More crabapples. These were about 2" in diameter and had a great flavor. I picked 16.5 pounds. 2.5 pounds were dried in the food dehydrator for crabapple chips. The remaining 14 pounds was used to make crabapple sauce. Applesauce made from crabapples. I was really wanting some pink color, and I got it!
Here was the process for the crabapple sauce:
Apple Vinegar
With the leftover peels (about a quart full), I spooned into a quart jar until 3/4 of the jar was filled. I poured a sugared water mixture (1 tablespoon sugar per cup water) over the peels until completely covered, but leaving a couple inches of room at the top of the quart jar. Then I covered the top with a scrap of cotton fabric tight with a rubber band.
I've never made apple vinegar, but figured why not, I have all these nice peels and might as well try it. After storing 2-4 weeks in a dark, cool place and stirring every few days, I'll drain the vinegar from the peels and see what it's like.
Image credit: Cale Ruiz
- Wash, core, and chop 14 pounds of crabapples
- Cook pieces in a pot for about 20 minutes with 3/4 cup of water until all apples are tender
- Run the apples and liquid through a food mill...now you have crabapple sauce
- Put the crabapple sauce back into the pot, add sugar to taste (I added about 1/4 cup)
- Bring to a boil and pack with 1/2" headspace in 5 hot, sterilized pint jars for 15 minutes (0-1000 feet in altitude)
Apple Vinegar
With the leftover peels (about a quart full), I spooned into a quart jar until 3/4 of the jar was filled. I poured a sugared water mixture (1 tablespoon sugar per cup water) over the peels until completely covered, but leaving a couple inches of room at the top of the quart jar. Then I covered the top with a scrap of cotton fabric tight with a rubber band.
I've never made apple vinegar, but figured why not, I have all these nice peels and might as well try it. After storing 2-4 weeks in a dark, cool place and stirring every few days, I'll drain the vinegar from the peels and see what it's like.
Image credit: Cale Ruiz