I have a tree that is absolutely loaded with crabapples. It fruits biennially and this is one of those years. The fruit is about the size of a bing cherry and has a yellow skin with a slight amount of scab. As it is 30-40 feet tall, I did not even attempt to spray it so it is absolutely pesticide free.

My problem is that I don't know what to do with "em. I am not really a jelly or jam type of person (too much sugar required in the recipes for my tastes and heathful attitudes). I have made about a quart of unsweetened sauce that I will try to use for its pectin to thicken some types of pies that I make. However there are probably gallons worth of fruit that is likely to go to waste if I don't find some suitable ways of using it or unless someone comes to glean the fruit.

I don't know if this is a forum where recipes are exchanged; I was going to start a thread but your message beat me to it. And if jams and jelly aren't on my priority list, you can be certain that the last time (and probably the final time) I ate bright red candied crabapples was at some T-Day dinner my mother made (shudder).

By the way, I live about twelve miles east of Salem -- I don't know if my location fits into your criteria for "near Portland".

The tree (I'm GUESSING) is a wild native. I've pretty much left it alone as I figured the bees might appreciate its blossoms and therein it might be a cross pollinator with the apple trees I am attempting to establish.

What ? Not being able to even get to the All About Fruit Fair ? ? Tragic ! ! !

Our cooking processes are virtually the same. Somewhere I read I was supposed to remove the bottom (flower residuals) and the top (stem). I cooked it with a bit a water to insure that there would be not charring on the bottom of the pot. After simmering for several hours, I ran it through a Foley mill. It looks like applesauce -- however there is no pinkness or red to it. It is not unsweet; rather it is more tannic and (as I tasted it after it cooled and set-up.) more paste-like.

I have no idea how long the whole fruit would last -- certainly any fruit with a defect (bruise or insects) would be more likely to begin to degrade. I have been tempted to lay down some large tarps, put on a hard hat and then shake the tree. With such large drop sheets (a hint to some of my past cultural attitudes), I think I could collect a large amount rather easily. I certainly have no intention of climbing a ladder and picking crabapples individually.

I was hopeful that someone could come up with an idea that would utilize several gallons of these crabapples without cooking. Could the fruit be washed, covered with water and potentially fermented into some palatable beverage?? If necessity is the mother of invention, laziness is the father (of invention).

I added several tablespoons of the crabapple sauce to a pear tart (pie-dough rolled out to extend beyond the rim of a 12" pizza pan, fruit mix dumped into the middle, and then the dough folded over leaving about a two inch whole in the center). It mostly worked, with only a small amount of clear seepage. I probably will still need to add a bit of cornstarch.

Woodsmoke:

As I get more and more involved with orchards and growing fruit, the more I see the necessity for producing juice. Based on my volunteer efforts at the HOS Arboretum (a tremendous learning experience), it seems that there will always be a large percentage of the fruit that is somehow damaged to the point that its best use is juice/cider/perry. I have the woodworking abilities to make a press; all I need is the time.

I am a concerned environmentalist so I really want to minimize the amount of toxic pesticides I use. Being frugal, I don't like to spend money unnecessarily. I am new to fruit growing and I am still establishing the types and varieties of fruit trees (as there seems to always be another variety worth including because it tastes so good). As a relative neophyte, I recognize I have a lot to learn especially regarding what problems actually exist and then how to control such. It is a stimulating and challenging learning experience.

Therein I am a bit confused by your inference that spraying will control coddling moth -- it was my understanding that pesticide application is only a last resort. From "The Home Orchard" (University of California Publ.#3485) is the following quote regarding coddling moth -- "When populations are very high and many infested trees are nearby, it may be necessary to apply insecticides that will rapidly bring populations down to low levels. Insecticides are very difficult to use effectively, though, and most materials that are effective are also very toxic to natural enemies and honey bees. In many backyard situations, the best course of action may be to combine a variety of nonchemical methods such as sanitation, bagging, pheromone traps and trunk banding." (p 150) Did I misread/misinterpret your statement?

I will tolerate a certain level of coddling moth -- it seems that when the larva is squashed in the process of pressing apples for cider, they add some special flavorings and some B-vitamins.

And regarding the Rustic Tart, I believe the French term for it is "galette". As it only requires 1.5 cups of flour, a single stick of butter, and a few tablespoons of water, it is something quick and easy.