Canning Apple Slices Food

CANNING APPLES | IDEAL TO USE FOR BAKING AND COOKING

Steps:

• Wash, peel, and core the apples making sure to reserve the peels and cores. To prevent discoloration, place the sliced apples into water containing an ascorbic acid solution.
• In a large saucepan add sugar and water to make the simple syrup. Add the fruit slices and boil for 5 minutes, make sure to stir occasionally to prevent burning.
• Fill hot jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Use an air bubble remover to remove all bubbles, add additional simple syrup as needed.
• Using a clean wet dish towel wipe the rims of the jars, add warmed lids and rings to finger tight.
• The processing time is determined based on your elevation, see the charts below.

CANNING APPLE SLICES

Steps:

• Prepare a very large pot or bowl with acidulated water in it (by adding lemon juice or ascorbic acid. This is to prevent the apple going brown.)
• Wash, peel, core and slice the apples.
• As you work, work in such a way that peeled apple never rests for long outside the water, to prevent discolouration.
• Put drained apple slices in a large pot.
• For every 2 kg (5 lbs / 16 cups ) of drained apple slices in the pot, add 1/2 litre (2 cups / 1 US pint) of water. Bring to a boil, then start timing and let it boil for 5 minutes.
• Pack hot apple slices into half-litre (US pint) jars or 1 litre (US quart) jars.
• Leave 3 cm (1 inch) headspace.
• Top up with the blanching water or if there isn't enough, clean boiling water (such as from a kettle, for instance).
• Leave 2 cm (1/2 inch) headspace after the filling liquid.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner or pressure canner.
• Water bath / steam canner: either size jar for 20 minutes; increase time as needed for your altitude.
• Pressure canner: either size jar for 8 minutes. 5 lbs (35 kPa) weighted gauge, 6 lbs (42 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

APPLE SLICES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan or cookie sheet.
• In a large bowl, stir together the salt and 4 cups flour. Cut in the shortening until the mixture resembles coarse crumbs. Use a fork to stir in the egg yolks and milk just until dough comes together. On a lightly floured surface, roll out half of the dough to 1/8 inch thickness or until big enough to cover the bottom of the jellyroll pan with a little hanging over the sides.
• Arrange the slices of apple to evenly cover the bottom crust. In a small bowl, stir together the 2 tablespoons of flour with the sugar and cinnamon. Sprinkle the sugar mixture over the apple slices. Roll out the remaining dough to cover the apple layer and pinch to seal to the bottom crust. Trim off excess crust and brush with egg white.
• Bake for 40 to 45 minutes in the preheated oven, until apples are tender and crust is brown. If the crust begins to brown too much before the apples are done, cover with foil and continue baking. Cool before cutting into squares.

APPLE CINNAMON SYRUP-CANNING

Steps:

• Combine apple juice and cinnamon sticks in a large saucepan. Simmer 5 minutes, and set aside. Next, combine the sugar and water in a medium saucepan. Boil to 260*F. Add apple juice and corn syrup to sugar syrup. Boil 5 minutes. Remove the cinnamon sticks. Stir in the lemon juice. Ladle the hot syrup into hot jars, leaving 1/4" headspace. Adust caps. Process in a boiling water canner 10 minutes.
• Yield: about 6 pints.

CANDIED APPLE RINGS OR SLICES

Steps:

• Slice the apples into thin rings.
• In a dutch oven or soup kettle put the water, sugar and red cinnamon candies.
• Bring the mixture to a boil and then reduce heat to medium, stirring occasionally.
• When the cinnamon candies have dissolved, add the apple rings.
• Simmer for 15 minutes on lowish heat until the apples are tender.
• While the apples are simmering, about every 5 minutes gently stir the mixture.
• When the apples are cooked, turn off the heat and allow the apples to cool in the syrup.
• They will continue to darken in color as they sit in the syrup.
• Serve either chilled or at room temperature.