We decided to use every apple we could, while we had them. Over the weekend, the boys helped Paul pick. I canned 30+ pints of applesauce and 12 half pints of apple butter (plus earlier in the week I had canned a batch of applesauce and some apple pie filling). Then the remainder of the apples we put through the dehydrator (the boys just love dehydrated apples as a snack).
Practically free food, but it certainly is a lot of work! My back was all cramped up after a long day of peeling, mushing, stirring. I have to say, though, applesauce from the store is all watery and lame. But the home-canned applesauce is excellent in flavor, and I make mine chunky with lots of cinnamon rather than pureed.
Over the same weekend, in between batches of applesauce, I made some sorghum cookies. I had read an article in the newspaper about old school Appalachian recipes (like cushaw pie - which I will be making later this season when I harvest my cushaw squash). Included in the article were sorghum cookies. I had never had one.
Luckily, my blogging friend Harry Flashman was kind enough to send me a jar of sorghum syrup to try. I decided I could just modify a recipe I had already tried and enjoyed. So I modified this recipe for molasses cookies and substituted in sorghum for the molasses.
Readers, have you been canning anything lately? If not, ever tried sorghum cookies?