Fruits of My Labor: Apples
The Season of Apple Goodness
There’s something about fall that makes me slow down and soak it all in from the golden light, the crunch of leaves, and the smell of apples simmering with cinnamon. This year’s harvest brought several overflowing five-gallon pails of apples from our acreage. Our two apple trees, one a crisp, sweet type perfect for snacking, and the second offers a softer, tart one that’s ideal for sauce and butter.
Even with a full-time job and a side hustle that keeps me on my toes, I still find time to preserve the harvest. The trick? Work smarter, not harder. With the right tools and a few shortcuts, I can fill the pantry without feeling overwhelmed.
Gathering the Harvest
There’s something so satisfying about the rhythm of picking apples, the gentle thump as they hit the bottom of the pail and the satisfaction of seeing the buckets line up in the yard. They are sorted right away with the sweet ones for juice and dehydrating, the tart ones for cooking.
Over the years, I’ve learned that having a plan makes all the difference. I set up an assembly line: washing, peeling, slicing. Nothing goes to waste. The chickens even got the leftover pulp from juicing, and they couldn’t have been happier.
Preserving the Harvest – A Week of Sweet Rewards
Each day after work, I tackled a different project. It wasn’t about doing it all at once, it was about doing a little bit every night until my kitchen smelled like pure autumn.
Fresh-Pressed Apple Juice
My Breville juicer worked like a champ. I searched Facebook marketplace and found two that weren't used much. I ran batch after batch through, filling quart jars with golden juice. To prep, I washed and sterilized the jars in the oven at 250°F for 10 minutes, then processed the filled jars in a boiling-water canner for 10 minutes.
The result? Shelf-stable apple juice that tastes like bottled sunshine.
Time-saver: Juice large batches and can them right away, no need to refrigerate or freeze.
Notes:
- I chose to warm my juice a little to insure when placing in my water bath canner I would not break the jars. Do not boil the juice, simply warm it.
- This method of juicing will create a lot of froth. Skim off the froth before jarring up the juice. I placed the froth in a clear bowl and as it sat juice collected in the bottom which I poured into my pot to warm.
Favorite ways to use it:
- Warm it up with a cinnamon stick, cloves, allspice and orange slice for instant hot cider.
- Add a splash to smoothies or muffin batter.
- Pour over ice with a drizzle of caramel syrup for a quick fall mocktail.
Homemade Applesauce
Applesauce is one of my favorite comfort foods. I washed and cored the apples, then tossed them straight into the slow cooker before heading to work. By evening, the house smelled heavenly, and the apples were tender and ready to mash.
My time-saving trick: use an immersion blender right in the slow cooker. It smooths everything out perfectly with no trace of peels in sight.
Note: Taste your applesauce before jarring. Most recipes will call for sugar but these apples did not require any added sugar!!! Wowsers, a healthly win!!!
Favorite ways to use it:
- Replace oil in quick breads and muffins.
- Stir into oatmeal or yogurt for natural sweetness.
- Serve warm alongside pork chops or sausage patties for an old-fashioned dinner.
Apple Pie Filling
If you’ve never jarred your own pie filling, you’re missing out. I simmered a mixture of water, sugar, cinnamon, nutmeg, and a touch of cornstarch until thick and glossy. While that was cooking I jarred my apple slices to the jars and when the ooey gooey sauces was ready it was ladled it into jars to be used for quick desserts. Before putting on the lids and rings, don't forget to blurp the jars. I don't have any fansy tools for this. I just use a butter knife and slip between the fruit and the outer edge of the jar until those trapped bubbles come to the top.
Time-saver: Prep filling in bulk using a stockpot and canning funnel for easy portioning. I poured the filling mixture into a 12 cup mixing pitcher. It made pouring the filling into the jars easy with little mess.
Favorite ways to use it:
- In pies, crisps, or turnovers.
- Spoon warm over waffles or vanilla ice cream.
- Layer with pound cake and whipped cream for an easy trifle.
Apple Butter
This one takes patience but the payoff is pure gold. I let the apples slow-cook overnight with brown sugar, cinnamon, and cloves. By morning, the mixture was thick, dark, and silky. A quick spin with the immersion blender made it perfectly smooth.
Time-saver: Let your slow cooker do the work while you sleep!
Favorite ways to use it:
- Spread on toast, pancakes, or biscuits.
- Swirl into cheesecake batter or thumbprint cookies.
- Brush over pork or chicken as a sweet glaze.
Dehydrated Apple Chips
This might have been my favorite batch of the year. I used the sweet apples and skipped any sugar or cinnamon — they were perfect just as they were!
While watching TV in my recliner, I peeled and cored the apples, then sliced them thin and soaked the slices in lemon water to prevent browning. Once the six trays of my dehydrator were loaded, I let them run for about 12 hours. By morning, I had crispy, golden apple chips that snapped just right.
Time-saver: Use your downtime to prep: peeling and coring while relaxing makes the process surprisingly enjoyable.
Favorite ways to use it:
- Snack straight from the jar.
- Add to trail mix or granola.
- Use as edible garnish on charcuterie boards or fall wreaths.
Fresh Apple Crisp
The grand finale of my week-long apple marathon. There’s nothing like scooping a warm apple crisp out of the oven after a day of hard work; bubbling filling, golden topping, a scoop of vanilla ice cream melting over the top. Mmmmm, yum!!!
Tip: Mix your pie filling with a simple crumb topping (oats, brown sugar, butter, and flour) for a quick dessert in minutes.
Beyond the Jars – Making the Most of Every Apple
I love finding ways to use every bit of what the orchard gives. This year I made simmer-pot mixes with dried apples, cinnamon sticks, and cloves. They make great little gifts tied in twine. The leftover peels and cores went into a jar with water and sugar to start a batch of homemade apple cider vinegar. Even the jars themselves got dressed up with gingham fabric and labels for gifting.
Reflections – The Fruits of My Labor
When I step back and look at the pantry shelves, rows of jars glistening like amber jewels, I feel a quiet kind of pride. This isn’t just food; it’s time, care, and intention bottled up for the cold months ahead as well as saving on my pocket book. During these times, finding frugal ways to save but eat healthy are important to me and my family.
Balancing a full-time job and a creative business doesn’t leave much free time, but this kind of work feels grounding. It reminds me that the simplest moments often bring the most joy. These are the fruits of my labor, in every sense of the phrase.
Free Download: Printable Apple Harvest Jar Labels
If you love a well-dressed pantry as much as I do, you’ll enjoy this week’s freebie: a set of printable Apple Harvest Jar Labels designed to give your homemade goodies that charming, farmhouse touch.
These labels are perfect for dressing up your jars of apple butter, sauce, pie filling, or juice; whether you’re keeping them for your own shelves or gifting them to friends and neighbors.
Each printable sheet includes:
- Pre-designed labels for apple butter, applesauce, apple juice, pie filling, and apple chips
- Blank labels for custom creations or future batches
👉 [Download Your Free Printable Labels Here]
Print them on sticker paper or card stock, punch a hole, and tie them on with twine or ribbon — a simple way to make your jars look as beautiful as the effort that went into them
From My Kitchen to Yours
Thanks for spending a slice of fall with me. I hope your kitchen smells like cinnamon and apples soon! If you have a favorite apple recipe, I’d love to hear it. Share it in the comments or tag me on Facebook or Instagram.
Until next time, may your shelves be full, your coffee warm, and your heart as happy as a freshly baked apple crisp.