So I didn't get out to my local awesome farm stand/market until sometime 2-3ish. I was hoping they might have gala or fuji apples but no suck luck. So I went with a half a bushel of Golden Delicious and half a bushel of Jonagold.
The evening before I had purchased a new gadget that I thought might aid my process, an apple peeler. So I couldn't resist pulling it right out and giving it a whirl. It was amazing.
I then spent a bit of time trying out my new aproach and getting a feel for things, while also doing a bit of housework and blocking the sweater. This was a very very poor plan as inevitably the pot of apples that I left on the stove to soften boiled over while I was up pinning the sweater. I knew it was bad when I could smell burnt apples on my way back downstairs.
When the house was purchased back in January the first thing that happened was my Aunt and Uncle replaced the crazy old stove with a new amazing fancy one. It's a giant flat top and I love it. Burnt stuff on it is very very bad and muchly distressing to me. Eeek!
I already had about a quart and a half of sauce but I basically stopped my whole process and decided to clean the whole kitchen first. This gave the stove top some time to cool down so I could work more at cleaning off the burnt stuff and avoid any damage to the glass top. Plus it refocused me and gave me time to establish how I would run my operation.
At approximately 6PM I recommenced operations.
|Here's my snazzy new peeler. the contraption could also core and slice, but I opted just to peel.|
|The dangling strands of peel were at times too much for Helo to resist.|
I worked in batches of 6 apples, 3 of each kind. First I peeled them. Then I would slice off the skin remaining on the top and bottom. This also helped make a nice flat surface for using the slicer corer thing with the red handle there. I was working in batches (multiple ones at a time) so all of the slices then were left until the cooking pot was free.
The slices were put in a pot with some water to soften. As soon as they were soft they were scooped into the Foley mill and the next batch of slices went on the stove. Although make sure to change the water every 2 batches or so. The water gets very syrupy and bubbles over way too fast if you don't change it - not that I have experience with this or anything...