It seems the preserving season is not over for us yet! We visited the St Jacobs Farmers' Market with my parents last weekend, and it was overflowing with good produce deals (and people, since it was the long weekend). We went intending to get some apples, which were there in abundance. We bought two big bags of mixed apples for sauce making for six dollars a bag. Here's one bag, with a paint can for reference:
We've now made two batches of sauce, one batch of apple pie filling, and one apple pie. We bought a food mill while we were making all of our tomato sauce, and the food mill is fabulous for making apple sauce. Just chop up the apples, cook until mushy, and then take out all the seeds, stems and skins with the food mill! A few random little bits of things still seem to get through, but I'd say it's worth it to not have to peel and core all those apples.
The apples weren't the only cheap items at the market, and we ended up coming home with a giant bag of carrots as well (about 30 pounds for six bucks). A few stands had similar quantities of peppers for sale, and if I'd been able to figure out what to do with that many peppers I would have bought those as well. We're still working on using up those carrots. After making giant batches of Zeus' thai carrot soup and a morrocan stew, we're stumped. Anyone have any recipes that call for about ten pounds of carrots?