A bumper crop of apples


And a few bags of wild plums, too. As of today there are 40 quarts of apple sauce and 14 pounds of apple slices in the freezer, about 12 pounds of apple slices and a few quarts of wild plums drying, 3 quarts of crabapples soaking in brandy, and 5 gallons of apple wine fermenting (and plans for more). But even after all that there are still many pounds of red and purple crabapples to harvest. I’ve run out of freezer space for these but want to preserve this abundance and will dry many pounds of mixed crabapples into fruit leather spiced with cinammon.

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