I keep trying to type in Day 1. As if to start this blog on Saturday, the first day of picking fruit for the Transition House Foundation Gleaning project... but then I have to erase and start over, because this process began a while ago.
It started with an idea a few years ago. It was mulled over, and encouraged by a growing number of friends in the community; and it all came together this Saturday.
We organised two picking groups. One for cranberries. One for Apples.
Stephen met a group of keen pickers on the rolling hills of Donkin to pick cranberrries, and though they were scare in our usual spots, they came out with 24 cups of gorgeous little red berries.
I met another group of wonderful volunteers at a generous resident's home and began picking the reminents of the apples left after the hurricane force winds blew through. And though they were small, we gleened enough apples to make 72 jars of apple butter.
Today I met 4 wonderful women at the CB Farmers' Market kitchen to turn our pickin's into preserves.
We washed, we cut, we cooked, we canned... and we listened to the POP of the jars as they sealed. The most magical sound of all when canning.
Now that we are finished with the first of the two sessions I am blown away by the kindness that my fellow citizens here in Cape Breton are capable of. From the offers of excess jars, to the donation of time, to the openness of the discussions; everyone had something unique and equally helpful to offer.
For myself, being able to provide a few of the different skills that I have learned over the past few years to eager participants was incredible. I have shared the simple art of canning with some lovely women.
We talked, got to know each other, and worked a hard (and hot) days work. And though we weren't payed anything, it was a day full of riches. Something that I will remember for a long time.
So thank you to the people who helped out for the first round... and I am looking forward to the future of gleaning in Cape Breton!
As promised, Here is the apple butter recipe that we used today:
Apple Butter
10 lbs crab apples
7 1/2 cups white sugar
4 cups water
1.5 tbsp cinnamon
1 tsp allspice
Wash crab apples; remove the stems and blossom ends.
Place in large heavy pot on stove. Add water and cover.
Cook until soft, about 45 minutes, stirring occasionally to prevent sticking.
Put through a coarse sieve.
Return to pot, add sugar and spices. Cook slowly until thick.
Pour into hot sterilized jars and seal at once.
If you already have apple sauce, bring to a slow boil (or as close as thick sauce will get) then add your sugar and spices and cook until desired consistency.
Remember- apples have a lot of natural pectin, so butter will thicken when cooled.
It started with an idea a few years ago. It was mulled over, and encouraged by a growing number of friends in the community; and it all came together this Saturday.
We organised two picking groups. One for cranberries. One for Apples.
Stephen met a group of keen pickers on the rolling hills of Donkin to pick cranberrries, and though they were scare in our usual spots, they came out with 24 cups of gorgeous little red berries.
I met another group of wonderful volunteers at a generous resident's home and began picking the reminents of the apples left after the hurricane force winds blew through. And though they were small, we gleened enough apples to make 72 jars of apple butter.
Today I met 4 wonderful women at the CB Farmers' Market kitchen to turn our pickin's into preserves.
We washed, we cut, we cooked, we canned... and we listened to the POP of the jars as they sealed. The most magical sound of all when canning.
Now that we are finished with the first of the two sessions I am blown away by the kindness that my fellow citizens here in Cape Breton are capable of. From the offers of excess jars, to the donation of time, to the openness of the discussions; everyone had something unique and equally helpful to offer.
For myself, being able to provide a few of the different skills that I have learned over the past few years to eager participants was incredible. I have shared the simple art of canning with some lovely women.
We talked, got to know each other, and worked a hard (and hot) days work. And though we weren't payed anything, it was a day full of riches. Something that I will remember for a long time.
So thank you to the people who helped out for the first round... and I am looking forward to the future of gleaning in Cape Breton!
As promised, Here is the apple butter recipe that we used today:
Apple Butter
10 lbs crab apples
7 1/2 cups white sugar
4 cups water
1.5 tbsp cinnamon
1 tsp allspice
Wash crab apples; remove the stems and blossom ends.
Place in large heavy pot on stove. Add water and cover.
Cook until soft, about 45 minutes, stirring occasionally to prevent sticking.
Put through a coarse sieve.
Return to pot, add sugar and spices. Cook slowly until thick.
Pour into hot sterilized jars and seal at once.
If you already have apple sauce, bring to a slow boil (or as close as thick sauce will get) then add your sugar and spices and cook until desired consistency.
Remember- apples have a lot of natural pectin, so butter will thicken when cooled.
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