Too Hot to Handle...

The overpowering heat is sticky and humid. As beads of sweat start to form on my brow, I wonder yet again what I am doing in the kitchen during this monumental heatwave. Why am I doing this to myself? Am I subliminally punishing myself for some misdeed?

Whatever the case, I stare blankly at my friend's glut of apples on my counter. Their tree was overproducing and they were kind enough to share the wealth and their canning pot. But this is the kind of wealth that you need to work for- and frankly, this is the kind of wealth that I don't usually care for. But since we are trying to live on a budget (still working on what that means), and want to eat as locally and as healthfully as possible, this seemed like a good idea.

And "to preserve earth's bounty" sounds so endearingly sweet and retro. Everyone is doing it nowadays. Getting back to the basics. Saving money and fossil fuels. No need to purchase carbon offsets for the can of peaches from Thailand- I will make my own this year!

But then I remember that this all requires unforgivably hot work in a kitchen that is already a balmy 30 degrees- without the stove on! With lightweight clothes on (no apron, it is just that hot!), a jug of ice cold water waiting in the fridge, the kids occupied, and recipes in hand, I forge on (momentarily sticking my head in the freezer before I proceed).

I decide to try my friend's family's recipe for applesauce, but because I have an aversion to sticking to recipes as written, I decide to alter it just a bit to make it my own.

This is what sits on the counter anxiously awaiting consumption:

Michelle's Spiced Applesauce (by way of Dave & Val)

3 lbs. peeled, cut, cored and chopped apples (a big bowlful)

1 1/2 cups water
1/2 cup demerra sugar (what I had on hand, brown sugar was recommended)

1/4 cup white sugar
juice of 2 lemons
1/2 tsp ground cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

2 tsp vanilla

1. Combine apples, 1 cup water, sugars in large heavy saucepan. Bring to a boil, stirring occassionally.

2. Reduce heat, simmer until apples are desired tenderness and liquid is evaporating.

3. Add lemon juice and cinnamon. Mash if desired but I didn't- I prefer it chunky.

4. To preserve: If freezing, put into freezer containers when slightly cool.

If canning, pour into hot, sterilized jars. Then seal with hot, sterilized seals and thread on rings. Heat process for 20 minutes. Remove from water, let cool to room temperature. Check seals- if inverted they are sealed properly for the next 6-12 months. If not, put in fridge and eat within the week.

~Turns out that this wasn't the only person with a glut of fruit- I noticed a neighbour was collecting crab apples from their lawn every morning and tossing them in the garbage. I decided to go on a rescue mission and save them before they became trash and not treasure. I was on a mission to find an easy yet tasty recipe and spent hours pouring over various canning books. The foolproof recipe was found in the Joy of Cooking: All About Canning & Preserving.

What I discovered was that, with a little prodding, crab apples can result in the most glorious jelly- a luminscent, glowing pink hue that makes my heart flutter. Could I have made something this gorgeous?

I started with a double recipe of Crab Apple Jelly from Joy and with the next attempt, I adapted for my diabetic father using Pomona's universal pectin (http://www.pomonapectin.com/) as it requires less sugar and gels very nicely with a natural pectin.

Here is the original recipe from Joy, slightly adapted for ease of prep (easy to double):

3 lbs unpeeled, washed crab apples, cut in half
about 4 cups sugar

2 tbsp bottled lemon juice (clearer and more uniform)

250 or 500 ml jelly jars

cheesecloth, strainer

1. Place apples in heavy saucepan with 3 cups water. Cover and bring to boil, then reduce heat and simmer, mashing and stirring frequently, until fruit is thoroughly softened (mushy) about 25 minutes.
2. Strain through a jelly strainer or through a fine mesh strainer (lined with 3-4 layers of cheesecloth) for about 2 hours. Lightly (!) press on solids. Too much pressure can cloud the jelly. This should typically result in about 4 cups of liquid.
3. For each cup of liquid, add 1 cup sugar and stir in 2 tbsp lemon juice. Boil rapidly, stirring frequently, until gelling point (lightly sticks to spoon or test on a cold plate).
4. Remove from heat and pour the jelly into hot, sterilized jars. Leave a 1/4" headspace. Process in a boiling water bath for 5 minutes.

~Since then, I have been making use of my borrowed canner. Making another experiment every couple nights- raspberry jam, apricot preserves, cherries in syrup, and dill pickles. I keep reading more recipes and having more ideas...can't wait to try sourkraut and other funky preserving techniques. Fun stuff! Luckily the heat has subsided and I can work more happily in the kitchen.

This is one of my favourite pics- raspberry jam and apricot preserves served atop mini cheesecakes. All of my own making...even in the heat of summer! Anyone else canning anything?