Wow it has been a busy few weeks, with the Holidays approaching quickly, changes to diets have been put into place. Mid terms for school have been passed out, work is never ending and the harvests are coming to an end. I have taken a interest to canning lately, and have been working on several projects that you will see below.
My Apple Pie Filling
Apple Pie Filling
Use cooking or baking type apples to make homemade, canned apple pie filling.
10 pounds tart apples - peeled, cored and sliced
5 1/2 cups sugar
5 1/2 cups sugar
1 1/2 cup Clearjel
1 T. cinnamon
2-1/2 cups cold water (2 1/2 qts water if you omit apple juice)
5 cups apple juice
2-1/2 cups cold water (2 1/2 qts water if you omit apple juice)
5 cups apple juice
1 tsp. nutmeg
3/4 cup bottled lemon juice
Preparation -
For fresh apples, place 6 cups at a time into 1 gallon of boiling water and boil one minute when it comes back to a boil. Drain but keep fruit covered in a bowl.
For fresh apples, place 6 cups at a time into 1 gallon of boiling water and boil one minute when it comes back to a boil. Drain but keep fruit covered in a bowl.
In
a stockpot, mix the sugar, Clearjel, cinnamon, nutmeg together. Add the
water and apple juice, stir to mix well. Bring to a boil and cook until
thick and bubbly, stirring frequently. Remove from heat. Add the lemon
juice. Fold apples into mixture.
Pack the apples into hot, sterilized quart size canning jars, about 3/4 of the way. Fill the jars with the prepared hot syrup to fill to 1" headspace. Using a rubber or plastic spatula run through the contents of each jar to remove the air bubbles. Fill again to 1" headspace with syrup. Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 25 minutes at a full rolling boil. Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place. This recipe will make 6 - 7 quarts.
Pack the apples into hot, sterilized quart size canning jars, about 3/4 of the way. Fill the jars with the prepared hot syrup to fill to 1" headspace. Using a rubber or plastic spatula run through the contents of each jar to remove the air bubbles. Fill again to 1" headspace with syrup. Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 25 minutes at a full rolling boil. Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place. This recipe will make 6 - 7 quarts.
How about some cowboy candy? This is dangerously hot and sweet at the same time. It tastes amazing served on crackers with some cottage cheese!
Small Batch Cowboy Candy
(pickled jalapenos)
(pickled jalapenos)
1 lb fresh jalapenos
2/3 cup cider vinegar
2 cups sugar
2 tablespoons mustard seed
1/4 teaspoon tumeric
1/4 teaspoon celery seed
1 tablespoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cayenne pepper
Slice
jalapenos. Mix cider vinegar, sugar, tumeric, celery seed, garlic, and
cayenne to boil. Reduce for 5 minutes to a simmer. Add jalapenos at the
simmer for 5 minutes more. Load sterilized jars with jalapenos first and
add liquid filling the jars leaving a 1/4 headspace. Process in a water
bath for 15 minutes. Makes 2 pints
Also put up several bags of cauliflower, and broccoli!
Then this was the offering for this week in bountiful baskets!
A big thanks goes out to SB canning for sharing the canning recipes, they sure do taste really delicious!
-Goldie
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