There was a five gallon bucket of apples leftover. Today I used those, plus the last of the holy pears to make a gallon or so of pear-and-applesauce. It is delicious. So delicious, I'm not even bothering canning it, because I know we will eat it all within a couple of weeks.
A couple moves from the big city to the countryside and starts a small farm...wait, you've heard this premise before? What? Trite? Hackneyed? But, I have goats. Really cute pictures of tiny baby goats. And cheesemaking recipes. We slaughter our own pigs and cure our own bacon! Well, that's in the master plan, anyway. Just read it, you'll see.
Can you concentrate the cider at home, by boiling or something, and then reconstitute it during the winter? Say will a cinnamon stick and some orange peel? M.....
ReplyDeleteI've been freezing it in half-gallon jars. Of course, the real goal is to preserve in the form of hard cider.
ReplyDeleteFreezing it in concentrate, or at drinking strength?
ReplyDeleteAnd duh. Hard cider = good.
*wistful, faraway look in eye*
At drinking strength. I don't want to boil it.
ReplyDelete