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Azure Standard has, what I think is, a pretty good deal on juice-grade organic apples – I paid $12 for 20 lbs. I’ve been looking for something like this to make some apple chips and apple sauce, so I picked up a crate with November’s order. The last two weeks have been dotted with little bouts of preserving the fruit and we’re almost through the entire batch. Of course, they’re being eaten *ahemEahem* almost faster than I can make them, but hopefully we’ll have something left over to snack on for a while. 🙂
I picked up one of these on Craigslist a while back (ironically, it happened to be from the woman who hosts our CSA pickup) for $10. It was invaluable for this…not only did it make the whole process a lot faster, B found it completely fascinating. So much so that I couldn’t get him to stop touching it (sharp blade included)!
I removed the skins for the sauce but not for the chips. It’s all personal preference, though.
As these were “juice grade,” there was a little more work than there would’ve been if they were whole (I had to cut out a lot of black bits :|), but considering the price, I can’t complain.
For the chips, I dehydrated them for 8 hours at 135° (I have this dehydrator). This leaves a malleable but still tough slice of apple….maybe “chip” isn’t the right word, but it’s easier to say than “malleable dried apple slices.” 🙂 Doesn’t get much easier than that.
For the sauce, I just put the spirals of apples in a large dutch oven and added 1 tsp of cinnamon (this is optional) and 1 cup of water per every ten apples, then let it simmer for a half hour. I then removed them with a slotted spoon, dropped them in the food processor and pulsed until I got the desired texture. Voila! We enjoyed fresh apple sauce for a few days and froze the rest.
Now to get through those last few apples….