Turning Apples to Applesauce in One Morning!

Turning Apples to Applesauce in One Morning!
Date: Sunday, July 19th, 8:00 AM – Noon
Instructor: Heather Welch
Location: The Urban Farm (Outdoor Kitchen)
Cost: $15 (Cash or check only)
RSVP: Limit 20 people

The apples are ripening all over the area and some of us would like to share our bounty and can the surplus so that they can be enjoyed long after the season is gone. Join us at the Urban Farm's lovely outdoor kitchen as we take a step back in time and teach you the fundamentals of canning. You may never buy store-bought applesauce again!

Apples will be available to all participants. But if you or a neighbor has an excess, please bring them. You can store them in the refrigerator or cut them in fourths and freeze them until the 19th.

NOTE: Please bring small (jam or jelly size jars) and NEW lids and rings, (available at most grocery stores for between $5-10). Donations of cinnamon, nutmeg and sugar also welcome.

You will take home the jars after they cool down.

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Comment by Michael and Lylah Ledner on July 19, 2009 at 8:37am

I'm also unable to attend BUT would love to come the next time too (like Ericka)...just too much came rolling in my plate this morning. I so wanted to see the Urban Farm and experience the outdoor kitchen - hope someone takes and posts pictures!!!!

Comment by Ericka Cero Wood on July 19, 2009 at 7:31am

I am unable to attend, thank you for offering this class and hopefully I will catch a canning event the next time around.

Comment by Doreen Pollack on July 18, 2009 at 11:15am

Hi folks - don't forget this is an OUTDOOR event! It is shaded, but but please bring a water bottle - you can refill it there - but you will need something to drink from!

Comment by Heather Welch on July 16, 2009 at 12:46pm

Thank you for all your amazing questions and offers of help! Please bring canners, both pressure and boiling water if you have them! The more we have will cut down on the processing time. I will check on the number of burners that we will have available for use, this is also a limiting factor for us! We still no direct tally on the number of apples we will have available, they are being donated from an outside source. The recipe calls for regular white sugar, cinnamon, nutmeg and lemon juice. All donations of ingredients are most appreciated. Also, it is always nice to have several extra large stirring spoons so everyone can get in on the action! I will post with more updates if and when they appear. Thank you all so much for your enthusiasm, looking forward to an exciting sunday of preserving! Heather

Comment by Dana on July 16, 2009 at 7:32am

I am bringing my mother in law....put me down for 2 please.

Comment by Michael and Lylah Ledner on July 15, 2009 at 5:23pm

I have a water bath and a big pressure cooker - the All American canner - which one should i bring?

Comment by Doreen Pollack on July 14, 2009 at 7:18am

Dominique - Heather needs to answer this. I sent her an email to get an answer. THANKS!

Comment by Dominique Howard on July 13, 2009 at 7:28pm

the best and cheapest place for spices in sprouts since they sell all these ingredients bulk. i would be glad to get some of each...how much do you think?
the other question: regular sugar vs turbanido...i like turbanido for its richer flavor.

Comment by Dana on July 12, 2009 at 7:19pm

I got started early on my crop. Thank you for the class. Perhaps we can do another class on other crops like tomatoes, etc.

Comment by Doreen Pollack on July 12, 2009 at 3:46pm

Sorry, I do not know the recipes. That is for Heather to answer. Yes you can come and participate and not take anything home - perfectly fine!

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