ot throughout.
Heat the apple juice just to a boil
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
Wash and rinse pint canning jars; keep hot until ready
erries.).
Make sure your canning equipment is scrupulously clean, and
ind that all overnight oatmeal recipes stick to the sides of
ften.
Boiling-Water Canning: Ladle hot apple butter into hot, sterilized
lass jar with 8 cups apple juice.
Add sugar, yeast
Add applesauce, sugars, and cider together in crock pot.
Cover and cook on low for 3 hours.
Add spices and cook on low, covered, for 3 more hours.
Uncover and continue cooking on low for 1-4 hours or until sufficiently thickened. May take longer, depends on how thick you like it and your crock pot.
Ladle hot apple butter into 1/2 pint or pint size canning jars and process in a boiling water bath for 10 minutes.
Makes about 6 pints.
If you're not into canning, this would probably freeze very well.
he larger center pieces of apple.
Coarsely chop end pieces
owl mix 3/4 cup apple butter, apple juice, butter and egg
Combine cranberries and apple juice in a medium non-
eeds, cores, and skin from apple pulp and transfer pulp to
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Combine apples and apple juice in a stockpot; bring
Add the butternut squash, apple, broth and water. Bring to
1-quart wide-mouth canning jar.
Layer the ingredients
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
hrough food mill to remove apple peel. Measure and return processed
Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.
pples, Granny Smith apples, and apple cider in a large stainless