Korean Job Discussion Forums

[Ya-ta Boy]

...a box of sour apples?

The guy at the next desk told me he has an 'apple farm'. I said nice things about apples. The next day he brought me a few. I said more good things.

After the typhoon he said many of his apples fell off the tree early and are sour. I said sour apples are good. He said Koreans don't like sour apples. On Wednesday he brought me a whole box of them.

Now what do I do? I have thought about driving around and lobbing them out the window at random strangers. That does 'a-peel', but I would rather do something more constructive. Does anyone know what can be done with even a few sour apples? I can bake apple pie and apple bread. Would sour apples be usable? Anyone have any other ideas? (We're talking 20-30 apples minimum.)

[Dazed and Confused]

You could bake and freeze them or make pies and freeze for later.
Othewise you might try some apple butter.

[Flossie]

- Apple jelly
- Apple sauce (great with pork chops or pork roast. You can freeze this too so you don't have to use it now)
- Grate some into coleslaw (but that will only use up one or two, not one or two dozen )

- Apple pie (that's a good idea coz you can freeze that too - of course I'm assuming you have a freezer )

What about apple cider? Now that could use up your whole supply

Or you could 'Go Korean' and try to make apple soju

[Flossie]

Pickled apples? No idea how that would go, but here's a recipe

2 red apples such as Gala or Idared
1/2 cup cider vinegar
1 cup water
1/2 cup sugar
1 teaspoon salt
1 teaspoon pickling spice

Make pickled apples: Quarter and core apples, then cut each quarter lengthwise into 1/8-inch-thick slices. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved. Add apples and return to a boil. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.


Ever done any preserving? Here's one that tickled my fancy (primarily because of the cassis component ^^)

APPLE JELLY CASSIS

6 pounds unripe apples
9 cups water
4 1/2 cups sugar
3/4 cup cassis

Quarter the apples and simmer in the water in a covered pot until reduced to a pulp. Drip through a jelly bag overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.) The next day, measure 6 cups of juice into a large preserving kettle. (If the juice is insufficient, add water.) Add the sugar and bring to a boil over high heat, stirring constantly until the sugar is dissolved. Continue to boil until a thermometer registers 220�� or until the juice thickens and sheets from the side of the spoon (i.e., when the last 2 drops on the spoon run together). Remove from the heat, skim the top and stir in the cassis. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.

Makes about 6 8-ounce glasses.

[Ya-ta Boy]

We are on the right track here, folks.

How do I make cider? That one strikes my fancy! There are few things as good as hot mulled apple cider on a chilly fall night. Do I put 'em in a big ajumma bowl, roll up my pants legs and stomp 'em with my feet? How do I get the juice out of a sour apple?

[tzechuk]

You could give me some...

[paperbag princess]

apple mint jelly!!
tastes great with lamb (or it did when i ate meat).