So anyway, I decided to see a chick flick with a friend. "The Proposal". It was totally a chick flick, predictable, and funny. It was hot on Saturday. About 103 here. But ...I was a good doobee and as the sun started to set did the hour bike ride. I caught a glimps of a rainbow in the sky, and once again was breathless at God's hand in all things.
Sunday was another scorcher. 105. I had huhoney uncover the pool, I decided that I was going to relax and enjoy this hot weather on a floaty in my pool, so....I decided that I had better can the apples from my wonderful tree before indulging in the pool. Ya right. 4 hours later....(I didn't get started until after church services) it was too late. Bummer! But I was so proud of my little jars!
So here is a delicious receipe.
What you need:
*Apples - that's pretty important.
*Large pot- to make the heavenly syrup
*ladel- to scoop the heavenly syrup into the jars
*jars- to put the freshly picked (or bought) apples into
*tongs- to pluck those hot jars out of the boiling bath water
*covered canner - quart size or pint size
*potatoe peeler - to peel the apples (I found this to work AWESOME) no waste!
*apple corer thingy- to wedge the apples
*jar thingy to place inside the jars - (it keeps the lip of the jars clean) while stuffing the jars...
*some good treats to snak on while canning
*Soft slippers or a cushy rug to stand on, because you will be standing for a while!
*AND....1 willing Huhoney to be the POT LICKER! (hehehe)
Canned Apple Pie Filling
Use cooking or baking type apples to make homemade, canned apple pie filling.
7 cups sugar
1- 3/4 cup cornstarch
3-1/2 tsp. cinnamon
1/2 tsp. nutmeg
3-1/2 tsp. salt
2-1/2 quarts water.
1/4 cup lemon juice
10 pounds tart apples - peeled, cored and sliced
3 drops yellow food coloring (optional) I didn't do this..
Preparation - In a stockpot, mix the sugar, cornstarch, cinnamon, nutmeg and salt together. Add the water and stir to mix well. Bring to a boil and cook until thick and bubbly, stirring frequently. Remove from heat. Add the lemon juice and food coloring; set aside. Peel, core, and slice the apples into wedges (about 8 wedges per apple). Pack the apples into hot, sterilized canning jars, leaving a 1/2" headspace. Fill the jars with the prepared hot syrup. Draw a non-metallic knife through the contents of each jar to remove the air bubbles. Wipe the rims and place the caps on the jars. Adjust the lids and process in a boilng water bath canner for 20 minutes.
The apples from my tree were not HUGE but they were just the right size for canning. I peeled and cubed 3 to 4 apples per jar. (about 10 lbs. in all) layerd the apples and syrup so that the apples wouldn't turn brown on me.
It has been years since I have canned. I was just a little proud of myself for not having lost the touch! Huhoney was proud too!
And to top it off, since I had blown off the pool and was in the "apron" baking mode, I made a delicous "Blueberry" layered desert for Huhoney. It is his favorite. I just can't resist a happy smile and HUHONEY!
That receipe another day!