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Christopher Greaves

Bottled Apples

My good friend Rick dropped by with a bag of apples from his tree; they were a bit too sour for me, so I boiled one for breakfast and decided to bottle most of the remainder.

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I diced them into large chunks - quarters really - and put them on a low heat, took about 30 minutes to come to boiling-point.

I used the potato-masher to pulp them in the pan.

They look pretty good, pink skins and all!

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I thought three screw-top pickle jars should do the trick.

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I use an old beckers milk jug as a large funnel and plop the pulp right in there.

Like me, you may need chopsticks to push the chunky bits through!

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Here we are! The pan is rinsed out, three jars sit in about one inch of hot tap water.

Back onto the stove.

I had a bit left over; I’ll use that in my porridge tomorrow morning as a treat!

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At one o’clock I put the pan on to boil.

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After two hours I turn off the heat.

I carry the pan, lid and jars intact to the balcony, and carefully remove the jars, placing them on the balcony floor to cool.

They air-cool rapidly as the excess wtare on the outside takes with it the latent heat of evaporation.

I hear a satisfying “ping!” as each lid pops inwards towards the partial vacumn, indicating a perfect seal!


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Toronto, Friday, August 14, 2015 12:59 PM

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