LINDA BILLINGS' INSTRUCTIONS AND RECIPES FROM THE ACTIVITY:
Canning Apples
Select uniform apples/ Wash, pare and core. Cut into desired size. If peeled fruit is to stand several minutes
before precooking, drop it into mild salt solution (1 ½ teaspoon of salt to 1
quart cold water) to prevent discoloration.
Drain. Boil 3 to 5 minutes in a
medium syrup. Pack into warm jars to
within ½ inch of top. Fill to within ½
inch of top of jar with boiling syrup. Put on cap and screw on band. Process in boiling water bath.
Process: Pints 20 minutes
Quarts
25 minutes
How to make syrup for fruit
Make syrup according to sweetness desired. Boil sugar and water together until sugar is
dissolved. Juice of the fruit may be
used in place of water. Keep syrup hot
but do not let it boil down.
Sugar (cups): Water (cups): Used for:
Thin 1 3 Small soft fruits
Medium 1 2 Peaches,
apples, pears, sour berries
Heavy 1 1 All
sour fruits or those to be extra sweet.
Syrup
should be boiling when poured over fruits
Apple
Butter
16 cups thick apple pulp
1 cup vinegar
8 cups sugar
4 teaspoons cinnamon
Core and slice apples but do not peel.
Add only enough water to cook apples until soft. Press through fine sieve and measure. Combine all ingredients. Cook until mixture remains in a smooth mass
when a little is cooled (about
1 ½ hours boiling). During
cooking, stir frequently to prevent burning.
Pour into sterilized jars to within ½ inch of top. Put on cap and screw band on. Process in boiling water bath for 10
minutes. Yield: 12 eight oz jars.
Apple
Juice
Use fruit press or cider mill to press juice from apples. Pour the juice into a kettle and heat to hot (steaming, do not boil), skim/ Pour into warm jars to within ½ inch of
top. Put on can and screw on band. Process for 15 minutes in boiling water bath.
Red Cinnamon Apples
Select firm apples that will not
mush in processing. Prepare a thin or
medium syrup. Flavor the syrup with
cinnamon according to taste and add enough red food coloring to give desired
shade to apples. Peel apples, leave
whole or quarter. Boil 3 to 5 minutes in
syrup. Pack into jars to within ½ inch
of top. Fill to within ½ inch of top
with boiling syrup. Put on cap and screw
on bad. Process in boiling water bath: Pints: 20 minutes
Quarts: 25 minutes.
Apple
Catsup
1 cup sugar
1 teaspoon pepper
1 teaspoon cloves
1 teaspoon dry mustard
2 teaspoons cinnamon
1 Tablespoon salt
2 onions (chopped fine)
12 apples
2 cups cider vinegar
Mix the sugar, peppers, cloves, mustard, cinnamon and salt. Then add onions.
Wash, core and cut apples in quarters.
Put into saucepan, cover with boiling water, bring to boil and let
simmer until soft. The water should be
nearly gone; then rub through fine sieve and for each quart of pulp add the
above mixture of sugar, onions and spices.
After the two mixtures are blended, add vinegar, bring to boil and let
simmer 30 minutes. Pour into warm jars
to within ½ inch of top. Put on cap and
screw on band. Process in boiling water
bath 5 minutes. Yield: 3-4 pints.
Apple Pie Filling
Original recipe
makes 7 quarts
4 ½ cups white sugar 10 cups water
1 cup
cornstarch 3
Tablespoons lemon juice
2
teaspoons ground cinnamon 2
drops yellow food coloring
¼
teaspoon ground nutmeg 6
pounds apples
2
teaspoons salt
Sterilize canning cars. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace. Fill Jars with hot syrup, and gently remove air bubbles with a knife. Put lids on and process in a water bath canner for 20 minutes.
APPLESAUCE
Makes about 8 (16 oz) pint jars
Kids of all ages will love this delicious homemade applesauce
for breakfast, lunch, or dinner. Mix sweet and tart apples for a unique flavor.
PRESERVING METHOD:
Waterbath Canning
YOU WILL NEED:
12 lbs apples, peeled,
cored, quartered, treated to prevent browning* and drained (about 36 medium)
Water
3 cups granulated sugar,
optional4 Tbsp lemon juice
DIRECTIONS:
1. PREPARE boiling water canner. Heat jars in
simmering water until ready for use. Do not
boil. Wash lids in warm soapy water and set bands aside.
- COMBINE apples with just enough water
to prevent sticking in a large stainless steel saucepan. Bring to a boil over
medium-high heat. Reduce heat and boil gently, stirring occasionally, for
5 to 20 minutes, until apples are tender (time will depend upon the
variety of apple and their maturity). Remove from heat and let cool
slightly, about 5 minutes.
- TRANSFER apples, working in batches, to a
food mill or a food processor fitted with a metal blade and purée until
smooth.
4. RETURN apple purée to saucepan. Add sugar, if
using, and lemon juice. Bring to a boil over medium-high heat, stirring
frequently to prevent sticking. Maintain a gentle boil over low heat while
filling jars.
LADLE
hot applesauce into hot jars leaving 1/2 inch headspace. Remove air bubbles.
Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS
jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove
jars and cool. Check lids for seal after 24 hours. Lid should not flex up and
down when center is pressed.
*To treat apple slices to prevent browning, apply Ball® Fruit-Fresh® Produce
Protector according to the manufacturer's instructions or submerge cut apples
in a mixture of 1/4 cup lemon juice and 4 cups water.
Carmel Apple Pie Cookies
1 box Pillsbury Pie Crust (2 crusts per box)
1 small jar of Apple Pie Filling (just enough for a thin layer)
Approx 1 cup Caramel Sauce (just enough for a light coating)
1 egg, for egg-wash
2 tbsp. Sinnamon / Sugar mix
1 tbsp. Nutmeg
Flour just for sprinkling counter
A round cookie cutter – any size you like.
Sprinkle counter with flour.
Roll out dough. Cut out round
shapes out of crust. Spread a light
coating of Carmel Sauce over dough. Put
just enough pie filling to fit on dough.
Use another round and place on top of apples and press down edges with a
fork to seal. Brush on egg whites and
sprinkle top with seasonings. Transfer to cookie sheet and bake at 350º for 20-25 minutes.
A couple of online help sites:
www.freshpreserving.com/tools/waterbath-canning - step by
step videos
The following recipe is from Christie Jones and was served at the activity:
1. APPLE PIE BREAD
1/2 C butter, softened1/2 C sugar
1/4 C buttermilk
2 tsp baking powder
2 eggs
1 tsp vanilla
2 C all-purpose flour
1/2 tsp salt
1 jar apple pie filling (32 oz)
1 C chopped walnuts or pecans
1/2 C raisins
1 Recipe streusel-nut topping (Recipe follows)
1. Preheat oven to 350 degrees F. Grease a 9 X 5 X 3 inch loaf pan. Set aside
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add apple pie filling and mix together. Add flour and salt; beat until combined. Stir in nuts and raisins.
3. Spoon batter into prepared pan; spread evenly. Sprinkle streusel-nut topping over batter. Bake for 60-65 minutes or until a wooden toothpick inserted near the center comes out clean.
4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 servings).
Streusel Topping
1/4 C brown sugar
3 TBS flour
2 TBS butter
1/3 cup walnuts or pecans, chopped
Mix first 3 ingredients together until it resembles course crumbs. Then mix in nuts.
1. Gather supplies:
Water bath canner, canning jars, canning lids and rings, jar lifter
2. Ingredients:
Apples -- You will need about 19 pounds for one canner load of 7 quarts
Prepare light or medium syrup. Heat water and sugar in a sauce pan until sugar dissolves:
Light-- 2 cups sugar to 1 quart water
Medium -- 3 cups sugar to 1 quart water
You can also make a syrup with honey if you don't want to use processed suger:
Light-- 1 1/2 cups honey to 4 cups water
Medium-- 2 cups honey to 4 cups water
3. Procedure
Peel, core, and slice apples. Use an apple peeler or knife. (Or vegetable peeler & drill as Crystal demonstrated!)
Apples may be either raw or hot packed.
Raw Pack
Fill one jar at a time as you peel, core, and slice. As soon as jar is full, cover the apples with syrup. This prevents apples from browning.
Place your canning rack in your water bath canner but have it up out of the water. When your jar is full, remove air bubbles, clean the rim, and put the lid on. Place jar in the rack above the hot water in the canner to keep warm. Prepare the next jar.
Hot Pack
After peeling, coring, and slicing apples, place in a large pot with a light syrup and bring to a boil. Fill jars with hot fruit and cooking liquid, leaving 1/2 inch head space.
Wipe the rims clean, remove any air bubbles and place your lids.
For more details, follow water bath canning instructions.
4. Process
Pints 20 minutes
Quarts 25 minutes
Altitude Adjustments for Water Bath Canner
Altitude in feet Increase processing time
1001-3000 ft 5 minutes
3001-6000 ft 10 minutes
6001-8000 ft 15 minutes
8001-10,000 ft 20 minutes
APPLE PIE FILLING
Original recipe makes 7 quarts
4 1/2 cups white sugar
1 cup cornstarch
2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp salt
10 cups water
3 TBS lemon juice
2 drops yellow food coloring
6 pounds apples
In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
Sterilize canning cars. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace. Fill fars with hot syrup, and gently remove air bubbles with a knife. Put lids on and process in a water bath canner for 20 minutes.
APPLE BUTTER
1 cup sugar
1/2 cup brown sugar
5 TBS Ball RealFruit Instant Pectin
3/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
5 cups peeled, cored, coursely chopped apples (about 5 med)
1 TBS lemon juice
4 Plactic Ball (8 oz) Freezer Jars
Directions
Stir suger, brown sugar, instant pectin, cinnamon, allspice and nutmeg in a bowl until well blended. Set aside.
Add Apples and lemon juice to food processor or blender. Blend until smooth, about 30 seconds. Add apple puree to pectin mixture. Stir 3 minutes.
Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes.
Serve immediately, refrigerate up to 3 weeks or freeze up to one year.
AND ONE MORE RECIPE! This is a recipe we got from KAREN PARKER and it is EVELYN MOWER'S recipe. It is slightly different from the Apple Pie Filling recipe above.
APPLE PIE FILLING --Makes 7 quarts (regular mouth quart jars)
4 C sugar
1 C cornstarch
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
1. Stir these 5 ingredients well so the cornstarch won't lump.
2. Add 10 Cups of water gradually.
3.Bring to a boil.
4.Add 3 TBS lemon juice.
5. Add 10 drops of yellow food coloring to make a nice color.
6. Place apple slices in the bottle raw, loosely packed. Karen said she likes hers in chunks. She cuts the apple into fourths. Then she cuts each fourth into thirds.
7. Pour the sauce into the jars (with the apples already in the jars), 1/2 inch from the top.
Process in water bath canner for 30 minutes.
Karen uses Yellow Delicious apples.
