Underripe Granny Smiths,
-Pippins, green apples;
-Washed and cut into 8ths
-(do not core or peel)
2 c Water for ea lb of
-Apples
Place the apples and water in a large stockpot or soup kettle,
cover, and bring to a boil. Reduce heat and simmer 20 minutes or
until apples are tender. Remove from heat and allow to cool
slightly. Pour the pulp and juice through a jelly bag or line a
large bowl with dampened cheesecloth, pour the pulp and juice
through, gather the corners of the cheesecloth, and tie in a knot.
Suspend from a cabinet knob or handle and allow to drip into a bowl
overnight. The next day, measure the apple juice and pour into a
large pot. Bring to a boil over high heat and cook until reduced
by half. Refrigerate and use within 4 days or pour into containers
and freeze for up to 6 months. An easy way to determine reduction
is to measure the depth of the liquid in the pan with a plastic
ruler before boiling. Re-measure as liquid reduces. No need to pour
into measuring cup!
