Canning Apples Easy Food

CANNED APPLE PIE FILLING

Steps:

• in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a knife.
• Put lids on and process in a water bath canner for 20 minutes.

CANNING APPLES FOR FOOD STORAGE

Steps:

• Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the canning rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep hot until you are ready to fill them.
• Add the sugar and water to the large saucepan and bring to a boil over medium-high heat to dissolve sugar, keep warm.
• To prevent browning, dip the peeled and sliced apples into a lemon water bath as you work. Fill a large bowl with about a gallon of cold water and 1/2 cup of lemon juice (or use Fruit Fresh).
• Wash the apples well under clean, running water. Peel, core, and cut the apples into halves, quarters, or slices. Add the apple pieces to the prepared lemon bath as you work.
• Drain the apples and add them to the sugar-syrup pot. Cover the pot, raise the heat, and bring the pot to a boil, and boil for 5 minutes. Reduce the heat to low and fill the jars.
• Spread a towel on the counter. Use your jar lifter to remove a warm jar from canner, drain the water into the canner, and place on the towel. Keep the rest of the jars in the canner so they stay hot.
• Use your canning funnel and ladle, to fill the warm jars with hot apples and top off with the syrup leaving 1/2-inch headspace.
• Run you bubble popper through the apples to release air bubbles, and wipe jar rim with a clean, damp kitchen towel.
• Place a lid on the jar, and screw the metal band down fingertip tight. Place the jar back into the canner, and repeat with the remaining jars.
• Once all the jars are in canner, adjust the water level to two inches above the tops.
• Cover the canner and bring to boil over high heat. Once water boils vigorously, process pints and quarts for 20 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary. (see notes below)
• When processing time is complete, turn off the heat and allow the canner to cool down and settle for about 5 minutes.
• Lay a dry towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to remove the jars from canner and place on the towel. Keep upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After the jars have cooled for at least 12 hours, check to be sure lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
• Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place and use within 12-18 months. Yields about 9 pint of apples.

CANNING APPLES

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.

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.

EASY APPLESAUCE RECIPE WITH CANNING TIPS

Steps:

• Once the steaming process for making juice concentrate is complete, allow apple pulp to cool enough to handle.
• Prepare steam canner or hot water bath canner, jars, and warm lids.
• Remove skins from apple pulp using a food mill or with a spoon.
• On medium high heat add apple pulp, brown sugar, cinnamon, and lemon juice to a heavy bottom pan or enamel dutch oven. Bring to boil, stirring often.
• For a thinner applesauce blend the sauce using an immersion blender until the desired consistency is met.
• Ladle applesauce into clean jars. Wipe rims, add warmed lids, and rings to finger tight.
• The processing time is based on your altitude, see chart below.

APPLESAUCE (FOR CANNING)

Steps:

• Peel, core and quarter apples.
• You will need 3 to 3-1/2 pounds per quart of applesauce.
• Place in large saucepot.
• Cook apples with just enough water so they don't stick.
• Cook over medium heat until soft.
• Puree in food processor or food mill until smooth.
• Return to pan and bring to a boil.
• You may add sugar if desired.
• Taste to see how sweet the apples are.
• You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.
• Keep applesauce boiling and ladle hot sauce into hot jars leaving 1/2 inch headspace.
• Remove air bubbles and adjust two piece caps.
• Process pints and quarts for 20 minutes in a boiling water canner.
• If you like chunky sauce, only puree half of the apples and crush the other half with a potato masher.
• Prep time is an estimate as it depends on how many quarts of sauce you are preparing.

EASY APPLE BUTTER RECIPE FOR CANNING

Steps:

• Core, peel and quarter your apples
• Place apples and water into a large pot and simmer until soft.
• Puree apple mixture with a food mill or immersion blender.
• Add sugar and spices and cook at a gentle boil over medium heat (stirring frequently) until it is thick enough to mound on a spoon.
• Ladle hot apple butter into sterilized canning jars, leaving 1/4 inch headspace. Remove air bubbles, wipe the rim and tighten on the lids.
• Process in a hot water bath for 15 minutes.
• Turn off the heat and let the jars stand for 5 minutes. Remove jars and let cool 12-24 hours.

CANNING APPLESAUCE

Steps:

• Wash, peel, core, and quarter apples.
• In a large covered pot, add apples and just enough water to prevent sticking. Cook over med-low heat until apples are soft.
• Once apples are soft, puree using a food processor, food mill, or immersion blender. Return puree to saucepan.
• Add sugar to taste, if desired.
• Bring applesauce to a boil, stirring to prevent sticking.
• If canning: Fill hot, sterile jars. Leave 1/2" headspace.
• Fit 2 piece lids and process in a water bath canner for 20 minutes (pints and quarts).

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)