Canning Apples Recipes

CANNING APPLES

Canning Apples image

Canning Apples

Provided by Sharon Peterson

Number Of Ingredients 9

Ingredients

Apples
Sugar or honey for syrup
Water bath canner
Canning funnel, lid lifter, and jar lifter
Ladle and bubble tool
Canning jars, seals, and rings
Vegetable peeler or sharp knife
Apple peeler-corer-slicer (optional, but very helpful)
Large pot

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

Canned Apple Pie Filling image

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

Ingredients

4 ½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples

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)

Applesauce (For Canning) image

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

Ingredients

3 lbs apples
water

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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