Canning Applesauce

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Ingredients needed:

Apples~ (Macintosh, Cortland, Empire, Spy, Ida Red, Jonathan) use 2 to 3 different varieties to make a flavorful sauce

Water

Sugar

Cinnamon

 

Equipment needed:

Heavy, Large pot

Food Mill

Hot Water bath canner

Quart or pint jars

Lids and bands for jars

 

Wash and quarter apples (leave on skins and do not core).  Place apples in heavy pan.  Add about a cup of water or enough to prevent the apples from scorching to the bottom of the pot. (I used a 5qt. pan and found a cup of water worked fine if using a smaller pan use less, a larger pan more.)  Place on high heat and cover.  When steam starts escaping or you notice pot is boiling, stir up the apples. Place cover back on and continue stirring every so often.  Check to make sure the apples aren’t scorching.  If they are reduce heat and or add more water.  Continue cooking until apples are soft and you have what looks like a chunky applesauce (make sure all chunks are soft).

Remove from heat. 

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Scoop spoonfuls into a food mill (with a bowl beneath it) and run the wooden paddle around the cone of the food mill until only skins and pulp are left.  Repeat this process until you have done the whole pan.

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Rinse out your heavy pan and then place the applesauce back into the pan.Add sugar.  I used about 1 1/2 – 2 cups of sugar per 5 quarts of apples.  The amount will depend on how you want it to taste.  Add cinnamon.  I don’t measure this I just add and taste.  Place back on the heat and bring to boiling. Reduce heat and simmer for 5 minutes, stirring to prevent sticking.

Ladel hot applesauce into hot jars.  Wipe rims and place on heated lids, screw down bands.  Place in hot water bath canner.  Repeat until all jars are filled.

Process 20 minutes for pints and quarts.

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*I found that 10 qts of apples made about 5-6 quarts of applesauce

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Dutch Apple Pie

 

2009-10-27

 

2 cups flour

1 cup brown sugar

3/4 cup butter, melted

1/2 cup quick cooking oats

1 teaspoon cinnamon

Filling:

2/3 cup sugar

3 Tablespoons cornstarch

1 1/4 cups water

1 teaspoon vanilla

1 teaspoon cinnamon

1/8 teaspoon nutmeg

4 1/2 – 5 cups peeled sliced apples

Combine first 5 ingredients; set aside 1 1/2 cups for the topping.  Press remaining mixture into an ungreased 9″ pie plate.

For filling, combine sugar, water and cornstarch in a saucepan until smooth; bring to a boil. Continue to cook until thickend and clear.  Remove from heat; stir in apples, vanilla, cinnamon and nutmeg.  Pour into pie plate; top with reserved crumb mixture.

 

Bake 350 degrees for 45- 50 minutes or until crust is a golden brown and apples are soft.

*recipe taken from allrecipes with a few alterations made by me.

Pear Butter

Last weekend when I was at our local orchard, I picked up a 5# bag of utility Bartlett pears for $1.75.  I couldn’t pass up that deal.  They weren’t the prettiest pears I’ve seen, but I figured we would eat them right up.  Well, even though they looked ripe, they were quite hard.  I tried ripening them on the counter, but they just started rotting at the core.  So, I got busy and decided they would make excellent Pear Butter.  Now, I have never made Pear Butter before, but I made Apple Butter with my mom one year.  I got on the Internet and got a recipe that sounded good.  I tweaked it a little and this is what I came up with.

4 lbs of pears cored and chopped

1/2 – 1 cup sugar (depending on how sweet you want it.)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup water

1/4 cup white grape juice

100_3769Place cut pears in slow cooker with 1/2 c water.  Cook on high 6-7 hours or until soft.  (You could do this quicker on the stove, but I was busy with school and couldn’t keep an eye on it so I went for the ease of the slow cooker.)  Once soft run it through a food mill.  (I then placed it in the fridge to finish it up the next day.)

100_3771 Place pulp in a large stock pot add sugar, cinnamon, nutmeg and juice.  Cook on low heat until mixture is thick and molds to spoon. (This took about 3 hours.)  Place in hot jars, clean rims, place on lids and bands.  Hot water bath for 10 minutes.  Yields about 3 pints. 

 

 

 

 

 

 

I used half-pint jars, skipped the hot water bath and placed them in my freezer.

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We will be enjoying this on our toast on chilly winter mornings or as a snack after a invigorating afternoon of sledding!