Applesauce (modified from original recipe from Ball Book of Home Preserving)
12 lbs apples, peeled and quartered. As you peel and quarter them place in bowl of water with lemon juice (1/4 cup to 4 cups water). I'm a "lazy" peeler and dont mind a few peels left on. But I wouldnt leave them ALL on there.
Place apples in stock pot with just a little water, not much just enough to prevent sticking. Cook until mushy.
Here is where I differ from most people...I don't use a food mill. I just mash mine with a potato masher. We like it chunky.
Then I add 4 Tbsp of lemon juice. And here is where you add sugar if you want. Recipe calls for 3 Cups. I do it either sugar free, or only add about 1 1/2 cups. You can also add cinnamon or any other spice here too.
Heat up until its good and hot and bubbly again. Then ladle into hot jars (I use pints). Leave a good head space. Cap.
Lastly process in boiling water bath for 20 minutes for pints (sorry dont have the numbers on quarts).
VIOLA! Applesauce!
Friday, October 22, 2010
Monday, October 18, 2010
Apple Butter
Apple Butter
(From Ball Compelte Book of HOme Preserving)
6 lbs apples, peeled, cored, and quartered
3 Cups Water
5-6 Cups Sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves (I was out and didnt want to go back to the store so I omitted)
In large, stainless steel stockpot, combine apples and water. Bring to a boil, then reduc heat and boil gently, stirring occassionally, until apples are soft (abt 30 minutes).
WOrking in batches transfer to food mill or food processor. Process until uniform texture, do not liquefy. (I like my chunky, so I just used a potato masher). Measure 12 cups of puree. (I didnt do this, just used whatever was there).
In pot combine apple puree, spices, and sugar. Stir until sugar dissolves. Bring to a boil over medium high heat, stirring frequently. Reduce heat and boil genlty until mixture thickens and holds shape. (To test this drop a spoonfull onto a chilled plate, if its ready it will hold shape and a liquid ring will not form around it).
Ladle into hot jars leaving 1/4 inch head space. Remove air bubbles. Wipe rim. Place cap and band on and tighten. Process in boiling water bath 10 minutes.
(From Ball Compelte Book of HOme Preserving)
6 lbs apples, peeled, cored, and quartered
3 Cups Water
5-6 Cups Sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves (I was out and didnt want to go back to the store so I omitted)
In large, stainless steel stockpot, combine apples and water. Bring to a boil, then reduc heat and boil gently, stirring occassionally, until apples are soft (abt 30 minutes).
WOrking in batches transfer to food mill or food processor. Process until uniform texture, do not liquefy. (I like my chunky, so I just used a potato masher). Measure 12 cups of puree. (I didnt do this, just used whatever was there).
In pot combine apple puree, spices, and sugar. Stir until sugar dissolves. Bring to a boil over medium high heat, stirring frequently. Reduce heat and boil genlty until mixture thickens and holds shape. (To test this drop a spoonfull onto a chilled plate, if its ready it will hold shape and a liquid ring will not form around it).
Ladle into hot jars leaving 1/4 inch head space. Remove air bubbles. Wipe rim. Place cap and band on and tighten. Process in boiling water bath 10 minutes.
Apple Pie in a Jar Jam
Apple Pie in a Jar Jam
(From Ball Complete Book of Home Preserving)
3/4 Cup Raisins or dried Cranberries
6 Cups chopped, cored, and peeled apples
Grated zest and juice of one lemon
1 cup unsweetened apple juice
1 box powdered pectin
9 cups sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Chop raisins (can use food processor).
In large, deep, stainless steel stock pot, combine apples, lemon zest, and juices. Bring to a boil over high heat, stirring frequently. Reduce head and boil genlty until apples begin to soften, stirring occassionally. (abt 10 mintues). Remove from heat and stir in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently. Add sugar all at once and return to a full rolling boil stirring constantly. Boil for one full minute. Remove from heat, add spices. Skim off foam.
Ladle into hot prepared jars, leaving 1/4 inch head space. Remove air bubbles. WIpe rim of jar and place lids on jar with band and screw down until snug (dont over tighten).
Process in boiling water bath for ten minutes.
(From Ball Complete Book of Home Preserving)
3/4 Cup Raisins or dried Cranberries
6 Cups chopped, cored, and peeled apples
Grated zest and juice of one lemon
1 cup unsweetened apple juice
1 box powdered pectin
9 cups sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Chop raisins (can use food processor).
In large, deep, stainless steel stock pot, combine apples, lemon zest, and juices. Bring to a boil over high heat, stirring frequently. Reduce head and boil genlty until apples begin to soften, stirring occassionally. (abt 10 mintues). Remove from heat and stir in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently. Add sugar all at once and return to a full rolling boil stirring constantly. Boil for one full minute. Remove from heat, add spices. Skim off foam.
Ladle into hot prepared jars, leaving 1/4 inch head space. Remove air bubbles. WIpe rim of jar and place lids on jar with band and screw down until snug (dont over tighten).
Process in boiling water bath for ten minutes.
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