|Ugly, crushed, green--we put two full buckets|
in the compost from the first five we gathered.
|Cooking up the cut-off apples until they just start to|
Five-gallon buckets were filled, carted home, and the process began. Three quarters is the most you get with a "wind-fall." The rest of the apple is brown moosh. It takes time to cut off the salvageable part: the price of free. There is some satisfaction in the making good out of something that otherwise would be compost. Holding that glimmer as I cut was the most important of Things I get to do today.
|The skins were green making the sauce much darker|
than I considered "pretty."
|Used a 24-quart cooler to hold the sauce before stirring in|
Many buckets and boxes of apples later (these from the tree without the brown moosh stamped into the side), hours in the kitchen with my sister gamely cranking the sauce machine, friendly family chatter in abundance, and we were the richer by 62 quarts of superb sauce. Ecstasy!