“It’s unsettling to meet people who don’t eat apples.”
Apples, originating in Central Asia and related to roses, have long captured the world's mythological and culinary imagination. There are over 7500 cultivars of eating apples across the world, most ripening in the fall and many able to store throughout the winter.
An in-season apple is truly a delight. And yet, an out-of-season apple is truly a disappointment (as both of my kids can attest from years of mealy, bland apples offered in after-school programs). As apple season comes to a close in our region, it’s a great time to store some of this goodness in the form of apple pie filling and home-made apple cider vinegar.
In this workshop you will:
Make apple pie filling, and learn to water bath can it for shelf storage
Learn to make apple scrap vinegar from the left-overs
Discuss the basics of water-bath canning, including safety and best practices
Chat about the history and mythology of this amazing fruit, while snacking on apple goodies
And you'll leave with:
A quart jar of preserved apple pie filling, and a printed recipe for this canning-safe version
A gallon batch of apple-scrap vinegar, for you to tend as it ferments, and printed instructions
A fun and unique community experience :)
Investment: The $35 fee will cover all materials