Instructions went out to the family last week for apples to be collected for our Apple Pressing Day and by yesterday we had a good collection of crab apples, eating apples and cookers from various gardens and fields with a particularly plentiful supply of windfalls, after strong winds on Friday. The apples were washed …
Some of the apple juice was drunk, some frozen and the rest is fermenting, to be made into cider over the coming weeks. It hasn’t escaped my notice that while my side of the family are more than happy to drink our cider and apple juice, Bill’s side are less keen. In fact his mother was most insistent yesterday that she didn’t need to take any apple juice home. Although our equipment is basic, it’s power washed or sterilised before we start but the juice isn’t pasteurised and apparently it’s the lack of pasteurisation which worries her. On the other hand, I saw one (elderly) person from my family apply the five second rule to a chunk of apple that hit the floor. Maybe that explains the pasteurisation concern.
Pasteurised or not, the apple juice tastes sweet and good so a glassful at lunch today with bacon, egg and a fried leftover pancake* was delicious.
* My mother makes superb (Scotch) pancakes, some of which she brought over for tea yesterday. Day old pancakes, fried in a little bacon fat taste almost as good as fresh pancakes spread with butter and jam.