I Like a Busy Kitchen...

If you're a preserver, you know the work doesn't stop until it snows. There's always new recipes to try and old favorites to reproduce. Last year, I didn't get my act together enough to stop by the apple stand and make applesauce. This year, I was determined not to waste the wonderful opportunity of local, fresh apples! I got thirty pounds of this "bargain" apple mix for sauce and several pounds of Jonagolds for dried apples. I also stopped by EZ Orchards to see if Brussels Sprouts were in yet; they were! At $1.75 per stalk, they're a bargain! I got seven...

Here's the day's haul; brimming with potential! Last year, I was at a loss with what to make out of two pounds of mini sprouts, so I just pickled them. They were such a stupendous hit, that I promised to make more this year. Since I haven't gotten my garden established yet, I had to buy the raw materials. Going to EZ Orchards is the next best thing to growing it yourself, so I only felt slightly sad about not having a garden yet...

Here's the applesauce production line! Wash, Peel, Slice, Dump, Repeat...a lot.

This little machine is worth it's weight in gold! I think I paid $20 for it new, and I can't even tell you how much time and aggravation it saved me! It peels, cores, and spiral slices apples all in one fell swoop and is THE ONLY WAY to process thirty pounds of apples without driving yourself mad. This and my cherry pitter- gadgets WELL WORTH THE MONEY!

While the sliced apples cooked on the stove and the jars were being sanitized in the dishwasher, I plucked sprouts off their stalks; behold the carnage!

Here are all the raw sprouts that need to be trimmed...

Here are the Jonagolds on the dryer!

Ah, the finished product; seven jars of pickled Brussels sprouts and six jars of applesauce.


I also found the time (finally) to prepare some candied ginger root. I use it on top of my gingerbread cookies and I know a certain Grandfather that loves to eat it straight like candy!

I candied about two pounds worth of ginger. It's not hard to make, but if your going to do it, it's worth doing in big batches. You also end up with a by-product called "ginger sugar". It's great for spicing desserts or rolling cookies in.

All in all, it was a very productive weekend, but there's ever more to be done. There are still apples and sprouts left that need to be canned as well as a dirty kitchen to clean!