Canning Apples Recipes
CANNING APPLES
Steps:
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
CANNED APPLE PIE FILLING
This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.
Provided by rhonda
Categories Desserts Pies Apple Pie Recipes
Yield 56
Number Of Ingredients 9
Steps:
- 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 jars, lids and rings by boiling them in a large pot of water.
- 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.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 25 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 85 mg, Sugar 21.1 g
APPLESAUCE (FOR CANNING)
This is another from the Ball Blue Book. Posted in response to a request. The cinnamon, nutmeg and allspice are to taste. Thus no exact measurements.
Provided by JillAZ
Categories Sauces
Time 1h20m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Peel, core and quarter apples.
- You will need 3 to 3-1/2 pounds per quart of applesauce.
- Place in large saucepot.
- Cook apples with just enough water so they don't stick.
- Cook over medium heat until soft.
- Puree in food processor or food mill until smooth.
- Return to pan and bring to a boil.
- You may add sugar if desired.
- Taste to see how sweet the apples are.
- You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.
- Keep applesauce boiling and ladle hot sauce into hot jars leaving 1/2 inch headspace.
- Remove air bubbles and adjust two piece caps.
- Process pints and quarts for 20 minutes in a boiling water canner.
- If you like chunky sauce, only puree half of the apples and crush the other half with a potato masher.
- Prep time is an estimate as it depends on how many quarts of sauce you are preparing.
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- Add the chopped apples and remaining ingredients to a stainless steel saucepan stockpot (6-quart or larger). Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat to medium-low and simmer at a gentle boil, uncovered, for 40 minutes. Stir occasionally to prevent sticking.
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From extension.umn.edu
- Prepare jars. Inspect jars for chips and cracks. Wash jars in hot soapy water, rinse well. Fill the canner half full with clean warm water. Center the canner over the burner and preheat the water to 140°F for raw-packed foods and to 180°F for hot-packed foods.
- Wash apples. Rinse apples well under running water. Scrub each apple with a clean produce brush while rinsing under running water.
- Peel, core and prep apples. Wash hands. To prevent browning, dissolve 1/2 teaspoon (1500 mg) ascorbic acid in 2 quarts of water. Peel and core apples. Trim any bruised or discolored areas.
- Prepare syrup. In a large kettle, per 5 pounds of sliced apples, add 1 pint water or 1 pint very light syrup (1/2 cup sugar per quart water) or 1 pint apple juice.
- Prepare lids. According to research done by Jarden Home Brands quality assurance team, pre-heating metal canning lids is not necessary. To prepare lids, wash them with warm soapy water and keep at room temperature until ready to use.
- Fill jars. Use jar lifter to remove jars from canner pouring water from jars back into the canner. Place hot jars into a towel or cake cooling rack. Ladle hot apple slices and hot syrup (or liquid) into hot jars using a funnel (jar filler).
- Load the canner. Place filled jars in canner one at a time using a jar lifter. Make sure the jar lifter is securely positioned below the neck of the jar (below the screw band of the lid).
- Unload the canner. When timer rings, turn off heat and remove cover. Wait 5 minutes before removing jars to prevent 'spill overs' and ensure good seals.
- Cool and store. Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.
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