Canning Apples Food

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 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.

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.