But in the 'liquid' and 'solid' categories we've had some success (by our standards, at least), and so we wanted to post our results here as a baseline for other researchers to reproduce in their own labs and develop further. First up: the solid portion! This is the sauce obtained after boiling the apples to soften, straining out the water, and passing them through a crank-style food strainer (we call it a berry grinder).
|Idea #1: Applesauce. Easy as that--eat it straight up. It's pretty good, but tart. We kind of settled on a ratio of 1 cup sugar to 6 cups sauce as the optimal balance of sweet and tart. If we're feeling really sassy, we'll add some cinnamon.|
|...like this toast that just became 1000 times tastier!|
|Idea #3: Crab apple jam. Kind of like our rhubarb-crab apple jam from a few weeks ago, but using only crab apples this time. We used the liquid pectin that came from the same crab apples (of course!). Eight cups crab apple sauce plus two cups liquid pectin equals ten cups total, which needs ten cups sugar (we used eight cups white plus two cups brown).|
|Looks pretty good, and it set right up! We've got a lot of peanut butter sandwiches to eat before next summer.|
Stay tuned for some experiments with the liquid! In the meantime, what do you do with your crab apples? Let us know in the comments section below!