This batch was different from previous batches in that I did no coring of the apples of any kind — just cut them into quarters and dropped them in the crock. I used a cheap, small Walmart bag of Granny Smiths and Golden Deliciouses, along with a small paper bag of whatever was closest to the door in Haggen. I added no water, but did add seasoning and lumps of cane sugar for the cooking phase. And, then, I used a screen colander to squeeze the stuff through.
The screen colander did a much better job of getting stuff through than my plastic colander that only has holes on the bottom of it (nothing up the sides), However, I have a bunch more stuff left in the colander, and I think I’m going to move it to the plastic colander so it can let through more of the pulp without letting through the seeds, skins, and the like. I’ve had two bowls of the stuff that got through the screen, and it was very liquidy, but very tasty. And there was no problem from not adding water — it cooked down to a pulpy paste with a little stirring after just a couple of hours in the crock pot.
For Next Time
I’m considering not doing all the seasoning in the cooking phase. I’m not sure. I’m also thinking about taking some of the pulpy stuff I get out, after I’ve done the liquidy stuff out, for apple butter. And I’m told we have the Foley food mill around here someplace, and that would make this a lot easier. If I can find it.