Although my late golden apples (I think they are a crispin/mutzu type) are plagued with scab, the fruit far up in the branches, at the top of the crown often ripen nicely into beautiful, juicy fruit. I was pleased to see about half a bushel of these sky fruit, their bright yellow skin easy to spot against the blue sky, up in the top branches this year. I collected them as part of my final fruit harvest. I saved a bunch for eating and making pies and then juiced the rest in my Mehu-Liisa steam juicer from Finland. Here’s how I did it:
First, I quartered the fruit (no need to core them) and filled the steamer basket of my Mehu-Liisa. I brought the water to boil in the water pan (all that’s needed is a steady boil, not furious) and assembled the juicer with lid in place. I was sure to set a timer for 30 minutes to avoid boiling the pan dry and damaging the unit. As always, Bill O’Murray was there to keep an eye on things.
After 30 minutes, the fruit has really cooked down, releasing much of its juice. I let the juicer go another 15 minutes. Then I drained the juice off into sanitized canning jars and capped with lids, bands, and rings that had boiled for 5 minutes. At this point you can process in a water bath or a steam canner according to USDA guidelines.
The juice is a little redder than usual because I added a bunch of grapes for the last 15 minutes or so. This is rich, thick, tasty juice ready for jelly, syrup, or hard cider.