7 quart jars/batch
a crank apple peeler/corer
canning supplies (pot, jar lifter, lids, rings, funnel)
apples enough to fill 7quart jars 5-8 apples/jar depending on size
Peel and core apples on a peeler/corer/slicer as seen above. If you'd rather you can do any other preferred method but this is much faster.
Using a very large bowl pour lemon juice and water (maybe a half cup of lemon juice/quart of water). about 1/3 full (you can add more water/lemon as needed).
As each apple comes off the end of the corer, cut it in half and remove any pieces with skin, flaws, etc. Then you will have smile shaped slices. Save the skins in one container (puree cook them down sweeten and make them into apple butter...mmm). Place the slices in the lemon water to wait until you process to prevent browning.
If you have someone helping (which I recommend because this is a pretty time consuming project) Have the other person prepare the filling sauce:
4 cups honey (I will likely use 1 cup less next time + a little extra water)
5 1/2 cups water
1 1/4 cups flour
3 tsp cinnamon (I used more spice to balance w/ the honey flavor)
2 tsp. salt (non-iodized)
In a large pot dissolve honey in the water. Measure flour and stir in the cinnamon and salt. Whisk flour mix into the water until smooth. Heat until bubbling. Reduce heat to keep warm.
5 cups sugar
1 cup thickener (I prefer flour for a hearty apple pie--some like cornstarch for a clear jell--looks store-bought to me)
2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. salt (non-iodized)
5 cups water *
Mix the dry ingredients in a bowl making sure to break up any flour or starch lumps. Measure cool water in a large sauce pot, whisk the dry ingredients into the water until smooth. Place on stove top and bring to a boil (watch closely and stir) I do this on high so I don't have to stand around all day waiting for it to boil. You don't want to leave it to boil or it can boil over and make a big mess of the stove (I know).
Fill the Jars:
When you've filled a large bowl of apple slices, take a minute and prepare your jars by rinsing in very hot water or have them waiting in a hot dishwasher and fill your canner maybe 1/3 full with hot tap water. Prep your lids by letting them sit in hot simmering or near simmering water.
Using a funnel fill each warm jar with 1 cup of hot filling *. The best way to measure is by following measuring marks on the jar-if they have them. Then pack apples into the jar and push down into the filling until you get the jar filled up to just beneath the neck of the jar (1 inch head space). It is just right when you push the apples down and the filling rises up to that level flush with the apples. It's okay if the apples rise up a little higher after you pull your hand away.
This is the method for filling jars I came up with because you have a consistent amount of filling and apples in each jar and very few bubbles in the jar. You will have some leftover apple filling/sauce. You will have more or less depending on how long your pot sat there warming/evaporating while waiting for the apples.
Wipe the rims of each jar with a clean damp cloth, top with a lid, and secure with a ring nice and tight. Lower the jars into your canner filled with quite hot water (not boiling or even simmering). Add cool water if you warmed it too hot. Your filling is not very hot because of the cold raw apples, so be sure the water isn't too hot or you might break some jars. Make sure their is 1-2 inches of water above the tops of the jars. Bring the water to a boil and time it (process it) for 25 min. at sea level.
Be sure to adjust processing according to your altitude. I do mine for 30 min.
|Altitude Adjustments for Boiling Water Bath Canner|
|Altitude in Feet||Increase processing time|
(chart from http://www.simplycanning.com/canning-apple-pie-filling.html -- I adapted the recipe and made up my own method after trying out the recipe/process from this site).
Carefully remove your jars with a lifter from the hot water and place on a towel to cool and seal. Don't mess with them until completely cool or you could hamper the sealing process.
When ready to bake a pie follow the directions for your crust recipe for a filled pie. Each jar will fill an 8" covered pie. I always make sure to cover my edges with foil to prevent them from burning. Because I'm lazy I often use 1-1/2 to 2 jars of filling in a 9x13" pan to make an apple crisp (plus it's got whole grain oats instead of pastry). We serve it warm with vanilla ice-cream.
Stay tuned:.....MY APPLE SKIN APPLE BUTTER Post is going up on Sat. Nov. 1, 2014.
*changed from original recipe