Wash and peel apples.
Slice.
Place an aspirin in bottom of hot, sterile jar.
Pack sliced apples in jar.
Cover apples with boiling water.
Place another aspirin on top of packed apples. You may also add Fruit Fresh, use as directed for brighter apples. Seal with hot lids.
Cook all ingredients together in large kettle until thickened; add 3 tablespoons lemon juice.
Fill quart jars 1/3 full with sauce; fill rest of jar with sliced apples.
Process for 20 minutes in hot water.
When cool to touch, turn upside down to make sure all sauce covers apples.
Store in cool dark place. When baking pie, just fill shell with apple mixture and bake. Great for winter treat.
Make a thin syrup with the sugar and water.
Put quartered apples into weak brine (1 tablespoon salt to each quart of water) until ready.
Drain and drop into boiling syrup.
Cook until transparent (3 to 5 minutes).
Pack into clean, hot glass jars; fill to overflowing with hot syrup.
Seal at once.
ll the centres of the apples with the sugar/fruit
ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
erries.).
Make sure your canning equipment is scrupulously clean, and
ampantscotland.com, most pie crust recipes are made with half lard
om's Halloween Recipes
Wash and dry apples thoroughly. Remove stems
o 350 degrees.
Place apples on a cutting board. With
1.) Mix all ingredients together and bring to boiling over medium-high heat.
2.) Turn heat down and simmer for 20 minutes, crush apples into smaller pieces while cooking and stirring.
3. Pour into prepared jars ( jars and lids in boiling water) then process 20 minutes. --follow usual canning directions!
Peel, core and quarter apples.
You will need 3
arge stainless tea saucepan, combine apples with just enough water to
At least 8 to 12 hours before canning, peel and quarter apples.
(You want 2 gallons
of peeled and quartered apples.) Wash
and
spread
apples
in
shallow
container.
Not
tin. Sprinkle 5 cups sugar over all.
Apples
form their own syrup. After 8 to 12 hours, put into
7
quart
jars.
Finish filling jars with water.
To seal, cook in
water
bath
20 minutes or until apples begin to burst.
If
cooked
too
long, they collapse; too little and they are hard.
Using several different types of apples is best:
Cortland, McIntosh, and Franklin at one time; Yellow Delicious and Melrose at another.
Mix different types of apples as you go, or mix in skillet.
n size.
Use the apples of your choice.
Line
Wash, core, peel and slice apples.
Mix sugar, spices, tapioca and water.
Stir over heat until sugar is dissolved.
Add apples and bring to a boil over moderate heat.
Lower heat; cover and simmer 10 to 15 minutes or until apples are tender.
Add lemon juice.
If liquid is thick, thin with boiling water to consistency of honey.
ave 30 cups of sliced apples).
Place in a 10
eanwhile pack 4-6 sliced apples in sterilized quart jars.
Toss apple slices with lemon juice in large (enormous!) bowl and set aside.
In a large stock pot, combine sugar thru nutmeg. Combine water & juice and pour into pot. Bring to a boil and add butter, vanilla, and Amaretto. Stir FREQUENTLY.
Boil for 3-4 minutes, stirring constantly, until desired consistency.
Add apples then return to a simmer. Cover and cook 8-10 minute or until apples start to soften.
Pour into sterilized jars, leaving 1 inch head space. Seal; water bath for 25 minutes.
In large saucepan blend first four ingredients and 1 teaspoon salt.
Stir in water.
Cook and stir until thickened and bubbly. Add lemon juice.
Pack apples into 7-quart jars, leaving 1-inch headspace.
Fill with hot syrup leaving 1/2-inch headspace. Adjust lids.
Process in boiling water bath 20 minutes.
Line pan with pastry.
Add 1 quart pie filling.
Bake at 400\u00b0 for 50 minutes.