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What to do with TONS of apples?

by (28)
Updated about 17 hours ago
Created August 02, 2013 at 11:13 PM

Well, not exactly "tons"???the new house we just moved to has two lovely apple trees bursting over with little green apples. I needed to prune it, and foraged a large mixing bowl of apples after throwing away the 90% that worms and spiders had gotten to.

The apples are nice by themselves, neither particularly tart nor sweet, and deliciously crunchy, but I'm wondering what I can do with the fifty or so left. I don't eat a lot of fruit, and my husband gets tired of fruit quickly (plus I don't want to spike his blood sugar either), so I'm at a loss.

The best thing for me would be if I can make hard cider from them. I bought an organic cider the other night which listed for its ingredients only apple juice and yeast. Recipes I've found, though, have all included lots of added sugar or fancy equipment. Ideas?

Another option: Would it be worth it trying to slice and dry these in my oven?

And on a related note, as we just moved in I don't know much about the soil around the house. Can you recommend a soil testing kit so I can see if we're inadvertently eating poison apples?

Medium avatar
10214 · September 07, 2013 at 1:28 AM

Bacon magic...two pigs in every garage...

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28 · August 04, 2013 at 3:15 PM

Mmm, bacon. *nods sagely*

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28 · August 04, 2013 at 3:14 PM

Oooh, I never thought of collecting the apples with worms for feeds. I'll call around and ask! Plastic bag in fridge—you mean, like a ziploc, or rather a grocery plastic bag?

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28 · August 04, 2013 at 3:12 PM

As I mentioned, I'd rather not do applesauce.

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28 · August 04, 2013 at 3:12 PM

*giggle*. Wouldn't you know, I study animation as a profession, so all I could pay attention to were frame rates, composition, and voice acting... but thanks. :)

Medium avatar
10214 · August 03, 2013 at 2:01 PM

Cored buttered baked apples with some cinnamon would qualify as paleo. In a pool of heavy cream, with the carmelized apple sugar dissolving in it.

Medium avatar
10214 · August 03, 2013 at 1:58 PM

And this cider fermented quite nicely in a VW on a hot day. Plenty of yeast in those Gravensteins.

Medium avatar
10214 · August 03, 2013 at 1:56 PM

50 apples don't make much cider. We would make about a gallon per wheelbarrow.

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5356 · August 03, 2013 at 6:42 AM

What sort of wizardry are you speaking...

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28 · August 02, 2013 at 11:39 PM

Thanks. Applesauce is my last resort, but it helps to know I can freeze it! I don't do Paleo baking (yet?) because it would probably trigger my inner baker, who is still screaming a huge tantrum inside my brain about not being let out. She's ruled for as long as I've been capable of turning on an oven, so it's hard to put her away peacefully.

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28 · August 02, 2013 at 11:28 PM

Hard cider is definitely my first choice, but how do I make this lovely nectar of the humans? :) I've never done any fermenting except for bread back in the pre-Paleo days.

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24538 · August 02, 2013 at 11:22 PM

Agreed. You can make your cider as dry as you like. I get annoyed by how sweet most ciders are. I don't think you need to add any sugar to the ferment unless you want a higher alcohol content. So if you want kind of tart cider just add some champagne yeast in there, or you could chance it and do wild fermentation, but the deck is stacked against you that you'll get something you actually enjoy drinking that way.

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6 Answers

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1262 · August 03, 2013 at 1:26 AM

I like Matt's answer best. There are farmers near here who will trade meat for feed, and they will eat the apples with worms. I made hard cider for many years, it is very easy because the juice is so acidic, and when I forgot a carboy for too long I got myself five gallons of cider vinegar, all very healthy. But the press is expensive and cider mills will not let you press your own. Fruit leather is excellent with cider/tart apples, applesauce makes you happy in winter, but I suggest you find a way to try and preserve them. We eat mostly apples as fruit, six months a year. We keep them in a freezer controlled at 38F, and our apples (granted, excellent keepers) are still excellent in June. Your apples being so early likely are not keepers, but it is worth a try. See how long they last in a plastic bag in the fridge.

B5bcaa69f3848029d572fac619b8e143
28 · August 04, 2013 at 3:14 PM

Oooh, I never thought of collecting the apples with worms for feeds. I'll call around and ask! Plastic bag in fridge—you mean, like a ziploc, or rather a grocery plastic bag?

32f5749fa6cf7adbeb0b0b031ba82b46
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41544 · August 03, 2013 at 12:28 AM

1) Buy a pig. 2) Feed apples to pig. 3) ... 4) BACON!

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5356 · August 03, 2013 at 6:42 AM

What sort of wizardry are you speaking...

B5bcaa69f3848029d572fac619b8e143
28 · August 04, 2013 at 3:15 PM

Mmm, bacon. *nods sagely*

Medium avatar
10214 · September 07, 2013 at 1:28 AM

Bacon magic...two pigs in every garage...

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70 · August 02, 2013 at 11:17 PM

Make homemade hard cider! You don't need to add the extra sugar (it'll be more bitter).

B5bcaa69f3848029d572fac619b8e143
28 · August 02, 2013 at 11:28 PM

Hard cider is definitely my first choice, but how do I make this lovely nectar of the humans? :) I've never done any fermenting except for bread back in the pre-Paleo days.

6120c989fd5b69f42a0834b69b87955b
24538 · August 02, 2013 at 11:22 PM

Agreed. You can make your cider as dry as you like. I get annoyed by how sweet most ciders are. I don't think you need to add any sugar to the ferment unless you want a higher alcohol content. So if you want kind of tart cider just add some champagne yeast in there, or you could chance it and do wild fermentation, but the deck is stacked against you that you'll get something you actually enjoy drinking that way.

Medium avatar
10214 · August 03, 2013 at 1:58 PM

And this cider fermented quite nicely in a VW on a hot day. Plenty of yeast in those Gravensteins.

Medium avatar
10214 · August 03, 2013 at 1:56 PM

50 apples don't make much cider. We would make about a gallon per wheelbarrow.

Medium avatar
1
10214 · August 03, 2013 at 1:51 PM

Start an applesauce factory in your kitchen. All it takes is time, a Foley food mill, and willingness to put up with a mess. I don't even bother to halve the apples but just stuff them in the biggest kettle and let them simmer to mush. Add very minimal water to keep from scorching, and no matter what you do you'll have a good kettle scrubbing session afterwards. The Foley is the best tool I've found to separate seeds, skins and stems from sauce. Look for them at yard sales.

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28 · August 04, 2013 at 3:12 PM

As I mentioned, I'd rather not do applesauce.

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5356 · August 03, 2013 at 6:44 AM

This is a CLASSIC recipe for apples...classic.

https://www.youtube.com/watch?v=FaUkBmNnVyI

Truth.

B5bcaa69f3848029d572fac619b8e143
28 · August 04, 2013 at 3:12 PM

*giggle*. Wouldn't you know, I study animation as a profession, so all I could pay attention to were frame rates, composition, and voice acting... but thanks. :)

6120c989fd5b69f42a0834b69b87955b
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24538 · August 02, 2013 at 11:27 PM

If you ever make paleo baked goods homemade applesauce is super easy to make, and a good base for holding things together to prevent the crumbling you often get with almond meal and coconut flour. You can either can it or store it in the freezer if you have space in there.

B5bcaa69f3848029d572fac619b8e143
28 · August 02, 2013 at 11:39 PM

Thanks. Applesauce is my last resort, but it helps to know I can freeze it! I don't do Paleo baking (yet?) because it would probably trigger my inner baker, who is still screaming a huge tantrum inside my brain about not being let out. She's ruled for as long as I've been capable of turning on an oven, so it's hard to put her away peacefully.

Medium avatar
10214 · August 03, 2013 at 2:01 PM

Cored buttered baked apples with some cinnamon would qualify as paleo. In a pool of heavy cream, with the carmelized apple sugar dissolving in it.

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