Another two bags of apples made into sauce.
Gotta do some figuring here: umm a quart has 4 cups and there are 4 quarts in a gallon so that makes 16 cups total in a gallon and then 6 into jars, so 16 + 6 = 22 cups with most of it going to the freezer.
One time when my sister-in-law was visiting, she mentioned my stainless steel bowls all nestled together on a shelf under the toaster. I own 8 of various sizes, and today, 5 of them were put to use, along with a plastic bucket for the cores and peelings.
I take the clean apple slices and cook them down about halfway, then add some cane sugar and use my potato masher utensil to break and mix.
We like to have small bits of apple left in the finale.
It doesn’t take much longer for cooking with the lid off and evaporation and thickening.
This picture (taken by Husband) shows the dishes and pans which don’t fit into the dishwasher.
Note the upper left corner, where he inserted a picture-in-picture of my reflection in the pot.
I call that particular kettle my witch’s cauldron. It has a bit more roundness to its sides and holds 8 quarts. I filled it level full with the raw apple slices, and it cooked down to the number above.
While I’m stirring, I often chant like the witches from Shakespeare’s MacBeth
Double, double toil and trouble;
Fire burn, and cauldron bubble
The cats look at me funny, but when I offered them a dish of applesauce, they both turned up their noses and walked away.
Having just bought the stove in December, this is the first harvest season I’ve used it, and I’ll tell you what, those burners put out some Heat! It makes the seven years of having the other one seem wasted somehow.
I stir more often though, to prevent sticking.
Another reason that big steel kettle is so useful.
This evening, I expect to be sitting awhile at the Open Mic Night at Latte Time.
~~love and Huggs, Diane