The apples arent even ripe yet, but they are falling off the tree. I think its the birds... but anywho, I don't want them to rot... smells like I got some kind of apple liquor factory going on under my tree if I let them go. I think they are too acidic for compost?? Just curious as to what you all think I should do with them. I want to get them off the ground before they start to ferment... attracks the yellow jackets.
They could have bugs or worms in 'em. Weather changes can also produce a "drop", especially if it was suddenly extra hot. Or sometimes wind & rain. You can gather them up, trim thoroughly and try making sauce. Or if you have a press or juicer, you could try making cider and add sweetening. Or vinegar. Or apple wine. Chickens, ducks & gees will eat them. Goats will eat some, but be careful about quantity and food balance, so you don't make them sick. Sue
You could cook them up for the pectin in them and use it for making jelly and jam. I just made applesauce from apples that were a bit on the green side. With sugar and cinnamon in it, the applesauce was really good. Some of the jars have a layer of clear gel on the bottom and the applesauce is very, very thick...I'm sure it is pectin. I"m thinking of taking some of the applesauce and mixing it with peaches or blackberries and experimenting with cooking it up for jam. Peach/apple or blackberry/apple sounds like it would tast pretty good. I figure that if it doesn't jell enough, it'll be pancake sauce, if it does, then jam.
Making pectin is not at all difficult, and apples that are not quite ripe are the best source. I really like pectin from crab apples.
Just cut your apples into halves or quarters. Put them into a big pot, and barely cover with cold water. Cook them down very slowly, stirring occasionally so they don't stick to the bottom of the pot. (A heat diffuser is VERY helpful when doing this!)
When the apples are pretty mushy, put them into a jelly bag (old t-shirt with the bottom sewn shut and a broom handle through the shoulders, hanging between two chairs, is what works me). Let the apples drain into a large pan or food safe bucket. Some people squeeze the apple sack to get more juice out, but I don't do that because I don't want the jelly to be cloudy.
The measurements of pectin:sugar are about 5 cups pectin to 7 cups sugar. Be sure to add enough sugar, and to boil the daylights out of the fruit/sugar/pectin mixture for a full minute after it comes to a full rolling boil. STIR IT SO IT DOESN"T STICK!
It's so gratifying to make your own, rather than having to spend money on packaged stuff.