Life is interconnected and so are the topics on this blog. It might be cooking and gardening one day, yoga the next, knitting and sewing, or hiking and then bird watching followed by recycling or composting. They are the parts that bring humble joy to my life of voluntary simplicity in Montana.
Apple sauce is done (somewhere in the neighborhood of 55 pints). Apple
juice is done (somewhere around 30 quarts). Apple pie filling...not
quite (Only about 12 quarts). We need to got pick another half bushel
somewhere, but the trees are starting to look a little sparse. Maybe
we'll just eat a couple less apple crisps this winter.
We've also got a gallon of juice fermenting in the storeroom. It is
really cool. We used an old apple juice bottle, but had to buy a
special topper (that I think looks like under-the-sink j-trap plumbing) which allows for the release of the gases built up
during fermentation. The first
couple days it bubbled and bubbled pretty much non-stop. Now its much more mellow. Time will tell if its tasty and alcoholic! I'll surely keep you posted. Its been pretty interesting to watch. Its also set us to a new task. We want to learn how to make and keep sourdough. Fermenting is kind of interesting, I think. Its not the greatest video in the world, namely because its sideways, but if you want to see it bubbling away....
I also learned just last night that apple is Matt's all-time favorite juice, in large part because he always got to drink fresh apple juice at his Grandma's house and so has a sentimental, childhood love for it. While I enjoy apple juice, especially right out of the press, I am more partial to grape juice. Here is hoping we can find time to harvest and crush grapes next week to add to our growing cache of juice!