Sign In | Create an Account | Welcome, . My Account | Logout | Subscribe | Submit News | Place An Ad | All Access E-Edition | Home RSS

It is still apple season

October 10, 2008 - Kathie Evanoff
Last week I was able to visit an apple orchard during the state Master Gardener conference.

We went to Ashtabula County where there are lots of covered bridges (including the newly constructed longest covered bridge in the country, but there are also lots of vineyards and apple orchards.

This is the perfect time of year to take advantage of the harvest. Apples are inexpensive, especially if you have your own trees, and can be preserved in any number of ways. One of my favorite ways to preserve apples is to make apple butter in my crockpot. It is so simple and while it simmers and thickens, you can be doing any number of other things instead of standing over the stove, using lots of gas or electric, stirring the mixture to the right consistency.

I did learn from my crockpot apple butter experience, that you do have to take the lid off during the last few hours of cooking. Otherwise, the moisture stays in the pureed apples and it doesn’t thicken. After cooking my first batch all night and most of the next day with the lid on as the recipe read, nothing much was happening. But be careful because once you remove the lid, it doesn’t take long for it to reach whatever consistency you desire and it will darken in color. But it is really good.

I’ll post the recipe later, but in the meantime, here’s what an Ashtabula apple orchard looks like.

Breakfast was a repeat of yesterday as I was pressed for time this morning so I didn’t post a photo. It was two slices of toast with butter and tea.


Article Comments

No comments posted for this article.

Post a Comment

You must first login before you can comment.

*Your email address:
Remember my email address.


I am looking for:

Blog Photos

Lunch: 2 ounces grains; 3/4 cup vegetables; 1 ounce meat; 1/2 cup fruit; 60 discretionary calories