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So far:
Apple sauce, 2 slow cookers of apples on low 12 hours, run through chinois, sugar added to taste (2.5 cups per pot, the pot makes roughly 3.5L)
One each of four kinds of vanilla applesauce, with 2 beans per slow cooker cut up and put in with the raw apples: tahitensis bourbon cure, madagascar boubon cure, madagascar mexican curem ugandan bourbon cure. 500ml jars, 20 min water bath.
Two caramel applesauce: boil sugar until dark brown, let cool slightly, add water to make a syrup, put into slow cooker with apples, finish as above. Roughly 1 cup of caramelized sugar per liter of finished sauce.
Two apple jams:
lime apple marmalade (chop a potful of apples with peel, chop 5 limes with peel, combine with 6-7 cups sugar, let sit so sugar draws the juice out until it's covered in liquid, simmer until it starts to gel, water bath.
saskatoon apple jam: chop whole apples and saskatoons (6 cups total maybe) and cover with 4 cups sugar. Let sit until sugar has drawn juices out and they're sitting in liquid. Simmer until soft. Put through chinois. Simmer until gels. water bath.
Dilly beans:
4 cups vinegar, 4 cups water, salt to taste. Boil to make brine.
Fill jars with 1 head of dill, 1 clove of garlic, 2 peppercorns, a sliver of horseradish, a hot pepper, and green beans (can blanch first). Maybe dill or celery seeds. Pour boiling brine over. Water bath.
Apple sauce, 2 slow cookers of apples on low 12 hours, run through chinois, sugar added to taste (2.5 cups per pot, the pot makes roughly 3.5L)
One each of four kinds of vanilla applesauce, with 2 beans per slow cooker cut up and put in with the raw apples: tahitensis bourbon cure, madagascar boubon cure, madagascar mexican curem ugandan bourbon cure. 500ml jars, 20 min water bath.
Two caramel applesauce: boil sugar until dark brown, let cool slightly, add water to make a syrup, put into slow cooker with apples, finish as above. Roughly 1 cup of caramelized sugar per liter of finished sauce.
Two apple jams:
lime apple marmalade (chop a potful of apples with peel, chop 5 limes with peel, combine with 6-7 cups sugar, let sit so sugar draws the juice out until it's covered in liquid, simmer until it starts to gel, water bath.
saskatoon apple jam: chop whole apples and saskatoons (6 cups total maybe) and cover with 4 cups sugar. Let sit until sugar has drawn juices out and they're sitting in liquid. Simmer until soft. Put through chinois. Simmer until gels. water bath.
Dilly beans:
4 cups vinegar, 4 cups water, salt to taste. Boil to make brine.
Fill jars with 1 head of dill, 1 clove of garlic, 2 peppercorns, a sliver of horseradish, a hot pepper, and green beans (can blanch first). Maybe dill or celery seeds. Pour boiling brine over. Water bath.
