 |
| This is the sauce. No it is not caramel. |
 |
| How many apples makes six pounds? This many. |
 |
| A medieval torturing device |
 |
| Turn the handle |
 |
| It peels and slices and cores all at once |
 |
| I'm going to have to get me one of these corer/slicer/peeler things. |
 |
| Ready for the steam bath |
 |
| Ta-da! Beautiful deliciousness! Jelly jar (12 oz) sized for my family of two. |
 |
| You can't even imagine how fast I devoured this. And no, that isn't pineapple- just apple. |
 |
| I decided I needed to make them just a little cuter |
 |
| Oops, I can't leave it crooked! |
 |
| There. That's better. Don't worry, Jenny. None of our neighbors will get one of these. |
Preserved Apple Pie Filling -adapted from Jenny Orchard's recipe
(makes 7 quart-sized jars)
6 lb. apples (I used Granny Smith for its tartness)
4 1/2 cups granulated sugar
1 tsp salt
1 cup cornstarch
1 T cinnamon
1 tsp nutmeg
3 T lemon juice
2-3 drops yellow food coloring (optional)
5 cups apple juice
4 cups water
Combine the dry ingredients, then stir in the apple juice and water. Cook over medium-high heat until thick and bubbly, about ten minutes, stirring occasionally. Remove from heat. Add lemon juice and food coloring.
While the sauce is cooking, peel and slice apples. Add apple slices to the cooked sauce. Fill jars, wiping the jar rims clean after filling. Leave 1/2 inch of space at the top. Put the amount of lids required into a small pan of water. Bring just to a boil. Add lid and band to each jar. Process either by steam or water bath for 30 minutes if you live near me. If you don't live near me, check this handy information.
6 lb. apples (I used Granny Smith for its tartness)
4 1/2 cups granulated sugar
1 tsp salt
1 cup cornstarch
1 T cinnamon
1 tsp nutmeg
3 T lemon juice
2-3 drops yellow food coloring (optional)
5 cups apple juice
4 cups water
Combine the dry ingredients, then stir in the apple juice and water. Cook over medium-high heat until thick and bubbly, about ten minutes, stirring occasionally. Remove from heat. Add lemon juice and food coloring.
While the sauce is cooking, peel and slice apples. Add apple slices to the cooked sauce. Fill jars, wiping the jar rims clean after filling. Leave 1/2 inch of space at the top. Put the amount of lids required into a small pan of water. Bring just to a boil. Add lid and band to each jar. Process either by steam or water bath for 30 minutes if you live near me. If you don't live near me, check this handy information.
Processing time for pint or quart size jars: 0-1000 ft: 25 min, 1001-3000 ft:30 3001-6000 ft: 30 mins
Above 6000 ft: 40 mins
After you remove them from the canner or steamer, let them sit on the counter overnight, undisturbed. You will hear the lids pop as they seal. Avoid the temptation to check them by pressing on the lid. On day two, you can check them by pressing on the lid! Any that have not sealed should be refrigerated and used promptly. All mine sealed just fine, so I think yours will too! Thanks, Jenny!
3 comments:
Looks good, I like the clamp on the counter apple slicer, peeler corer, thing. Mine has a suction cup that quit working after the third use. Just so you know before you invest.
Marlene, good to know! Thanks.
I have the one from pampered chef that has it's own base - and we use it every year at Thanksgiving and Christmas for the apple pies. It's the only time I use it, but it is a nice tool to have for that one time we need it.
Post a Comment