Canning Sliced Apples
My mom and I spent the majority of the day yesterday canning apples. We did sauce and sliced apples. Sliced apples are much easier, especially if you have a peeler/corer
Simply run the apple through the tool. It will peel the apple, slice the apple and core it. You may notice some peel on the apples in my pictures. These apples have a very thin peel so a little left on was not a problem. The tool is adjustable to take off more peel, but you also take more apple that way.
After you run the apples through, cut them in half to get nice slices to use for pies or crisps later. To keep your apples from turning brown as you work, soak them in a mixture of 2 quarts of water with 1 Tb vinegar and 1 Tb salt. Lemon juice can also be used.
Pack slices tightly into hot jars. You have to push down on them to get them to pack in tightly. Leave 1/2 inch head space. Cover fruit with boiling water. (Or you can use a thin syrup.) Put lids and rings on. Process quarts or pints in a pressure cooker at 6 pounds pressure for 8 minutes, or twenty minutes in a boiling water canner.
We use these mostly to make apple crisp. I put a quart of slices, not drained, in a casserole dish and top with a mixture of 1 C oatmeal, 1 C brown sugar, 1 stick butter and 1/2 C flour. Bake at 400 for about 25 minutes, or until the topping is nicely browned. It is a quick, easy dessert by itself and is wonderful served warm with ice cream.
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Labels:
canning and preserving,
gardening,
recipes
10 comments:
I have the same peeler, but mine is red. I love it! If you take the corer piece down and set the peeler in very close, you can make curly fries with it.
Apple crisp sounds delicious! I can't wait till my trees (sticks)start producing!
Mmmm.. Curly Fries.. that's a great idea, lol.
I will have to try your method of canning them. I've done apple sauce, and apple pie filling (quick cooking them with a thicker syrup) but never just cold pack them like that. It would definitely be less messy in the kitchen and less time consuming.
Heather,
I've never tried it that way. We've always just made the fries with the slicer. Thanks for the tip.
Traci,
We made a lot of a sauce and will probably make more b/c my kids eat about a quart a meal, but if my kids weren't such sauce eaters I'd do them all cold packed this way. Quick and easy. The only thing that is easier is dehydrating!
This is my first year canning so I really appreciate any tips I run across. Thanks!
PS. The pie was Lemon Blueberry Buckle. Mmmmm.
Yummy! can't wait to get ahold of some and can away!
Oh, yes! My Mom has/had one of those (not sure if she still has it or not) for her apples. What a handy device. I'm glad that you have one :-)
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Oh, also wanted to tell you that I discovered that apples/pears go well in a crockpot with carrots, onions, seasoning (1/2 cup beef broth, 2 cloves of garlic, 1 tsp salt, 1tsp thyme, and 3/4 tsp pepper) and a 2lb+ beef/venison roast :-)
Oh that does sound good. I just happen to have a venison roast out for tomorrow. Now I know how I'll be making it! :)
Thanks....we grow our own Gravenstein apples..the best for pies, in my opinion.
My husband attaches his power drill to the peeler/corer and literally "zips" the apples faster than lightening. Must be done outside, however, as the peels "zing" up to the ceiling!
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