"Bob F" wrote:
George wrote:
"Bob F" wrote:
Brooklyn1 wrote:
"George" wrote:
Farm1/FarmI/Farml

Pictures now posted
http://picasaweb.google.com/112682495420856844376 I reckon even Charlie
couldn't make it any cheaper

Cheap is expensive.... looks like there's about to be a big waste of
apples.... more like you'll be producing apple compost. You can't
make decent cider from puree. I've seen dozens of small family run
apple cider operations, they all press apple chunks. And it really
doesn't pay to micky mouse a small batch of cider at home, it's
cheaper to buy a few gallons ready made. A lot of apples are
required to produce a gallon of juice. Cider is an apple orchard
by-product, it's one of the ways they use damaged fruit (drops). Market
apples are pretty pricy nowadays, unless one has a source of
essentially free drops it doesn't pay to make cider.

http://www.schuttsapplemill.com/cider2.html

That's why I only make 30 or so gallons each year. It's just such a
futile effort.

Anyone with eyes can find apples to press. There are lots of unused
apples growing everywhere I look.

I only makr about 40 litres Bob (and then spend the rest of the year
finding outlets to give it away).

All the apples are down my street and free of charge (apart from
swapping some seasonal fruit and veges for the apples).

Very low food miles and very local.

As much as anything its a hobby and something creative.

Have you tried making hard cider? It's easy to do, and makes a fine drink that
will last for years.

There's another hobby.

Figures yours would be boozing. LOL

In the Navy I would make hard cider from dehydrated apples... adding
raisins, especially white raisins, makes for excellent hooch too. The
Navy carries lots of dehy of all types aboard ship, rarely enough
fresh fruit to last but a few days.

Actually one of the easiest and best ways to make cider for home use
quantities is from dehy apples... dehy apples makes the best apple pie
too. One pound of dehy equals about ten pounds of fresh... at the
bulk stores dehys run about $8/lb. This is what many of the better
neighborhood bakeries do

"Apple Pie Filling from Dehydrated Apples"

The nicest apple pies I've ever made were where the filling was
prepared from dried (dehydrated) apples, the apple flavor is more
intense and the texture less mushy; obviously there is less work
and no waste (they're already cored, pared, and sliced). Dried apples
are readily available from stupidmarkets at reasonable prices
especially from markets that sell bulk and from so-called health food
shops. And of course there are no storage problems with dehydrated
fruits, they last about forever.

One pound of dehydrated apples equals approximately ten pounds of
fresh. To one pound of dehydrated apples add 2 quarts of water and
*slowly* bring to a gentle boil, stir occasionally and cook 5 minutes,
covered. Turn off heat and let rest, covered, till room temperature.
Make a slurry of cornstarch and cold water; bring apples back to boil
and add cornstarch mixture and cook until thick and clear. Turn off
heat.

While still hot carefully blend in sugar (about 1 pound), a pinch of
salt, unsalted butter (about 2 ounces), a tsp of cinnamon, 1/4 tsp
nutmeg and the juice of one lemon. Cool throughly. May be
refrigerated up to two days for later use.

Scale about 3 1/2 cups filling into each unbaked pie crust, cover with
top crust and bake at 425 degrees F for about 45 minutes, until crust
is nicely browned.
---