Some friends of mine were asking how I manage to do all of our family’s meals from scratch without spending all my time in the kitchen.
Truthfully, the kitchen is my most used room in the house. It is almost a sacred space for me (in spite of it’s outdatedness and space inadequacy.)
I don’t like other people in the kitchen with me. Partially because of lack of maneuverable space, partially because it’s a bit of an escape for me to spend 20-30 minutes in the kitchen preparing a meal. It’s cathartic. It’s therapeutic. It’s my “me” time that just so happens to serve the rest of my family.
So prior to baby Henrik, I did a bulk cooking day and managed to have some things in the freezer for my brood to make life just a hair easier.
I started with some honey baked apples. My son loves these and they’re great for “dessert,” breakfast, or oatmeal/pancake add in.
Start with 6 medium sized apples.
Peel the apples and put the peels in a half gallon Mason jar.
Cut/core the apples and place them in a baking dish with butter, cinnamon, and drizzle with honey. Then add the cores to the mason jar.
Fill the jar with water and top it with a coffee filter and jar band. The apple peels and cores soak for 2 weeks before we strain the apple solids out of it. It needs to ferment for another 4 weeks after that. After a total of 6 weeks, it will be a shelf-stable vinegar.
While all that is going on, I bake the apples covered with foil, for about an hour or so in a preheated oven at 350°F.
More detailed recipes for the apples and the ACV are linked to previous posts.
That’s about all there is to it!