@Avesthel - cute little stockings, they're so sweet!
@jenleahlynn - what a great gift for your niece!
@Whistlefish - HA! I love that onesie. So appropriate.
@MistressJennie - how I LOVE your kits. Off-topic, can kits be purchased from you as well? I loved making mine so much a few semesters ago I'm thinking of treating myself once Christmas rolls around!
@noodle-bug: I'm up for that! Should we include a little info section about what might be helpful colours or sizes?
I have another project to submit - I finished it a few days ago but TOTALLY forgot about the headmistress prompt!
Challenge: Headmistress Challenge - September
Name: More apple sauce!
I had to cook up the rest of the apples that were given to me, but I decided this time I would sweeten it more (crabapples are very tart) and also sieve it to make it extra smooth.
6 lb of crab apples
2 cups of sugar
enough water to come up to the top level of the apples
Remove the stems and cut off the blossom ends of all the apples. No need to core or peel them, in fact the gorgeous colours come from the skins!
Empty the apples into a large slow cooker. Add enough water that it just reaches the top of the apples, and stir in two cups of sugar. You can use more or less sugar as your taste prefers. Cook on high 4-6 hours, until apples are completely soft.
Mash apples with a potato masher, then blend with a stick blender. Force puree through a fine-meshed sieve, periodically removing the tough cores, seeds, and fibrous portions of pulp (crabapples have a stringy fibre around the cores).
The apple sauce is done! If you wish to can it for shelf-stable storage, you will also need clean, sterilized mason jars (I found this recipe made around 4 quarts), two part sealing lids with NEW seals (never reuse the seals for canning), a canning funnel, and boiling water canner or large stockpot with enough room for 2" of water over the top of the jars.
While preparing the apple sauce bring the canner to a boil. Place the seals in hot water to soften the glue, and ensure your bottles are clean and sterile.
While the applesauce is still hot, ladle it into the jars using the canning funnel, making sure to leave at least an inch of headspace (empty space) from the top. That's usually to the shoulders of the jar/bottom of the neck. Wipe the rims with a clean paper towel to ensure a good seal can form, place the seals on, then screw the rings on to fingertip tight.
Place the jars into your boiling water canner, making sure it's at a rolling boil. Process for the recommended amount of time for your altitude as recommended by the USDA http://nchfp.uga.edu/how/can_02/applesauce.html
. For me this is 20 minutes. You do not start counting the time until the canner returns to a full rolling boil.
Remove the jars carefully and place on a protected surface where they can remain undisturbed until they cool fully (can take up to 12 hours). Once the jars have cooled, check that all the seals have popped. If any have not, place them in the fridge to be used in the next 4 weeks or so. Label with the date and you're done!
The colour on this applesauce is much darker and redder than the first batch, as the skin colour on the apples deepened while they sat on the counter.