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MARGARET PROUSE: Autumn brings apple abundance

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The majority of the apples go into the freezer. That’s his job (as is picking the apples), and he has developed an assembly line of peeling with a mechanical peeler, coring and cutting into wedges, measuring 2 litre lots– the perfect amount for a quick apple crisp or pie – stirring in sugar and colour preserver, and packing in labeled freezer bags. The amount of sugar has decreased over the years, as we find we don’t want them as sweet as the original instructions suggested. We’ve halved the 125 mL (½ C) of sugar per 2 L (8 C) of prepared apples, and now use 50 mL (¼ cup) of sugar, along with 40 mL (8 tsp) of Fruit Fresh to keep them white.  

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