![]() You’ll want to do this in batches of about 5-6 cups. Simply drain off the treatment water and start blanching. When all your apples are peeled and sliced, you are ready to blanch the apples. The apples need to be lightly heated which breaks the apple down just a bit, and releases a lot of the air in the fruit. Salt Solution: Dissolve 2 teaspoons of salt in one quart of water.Ascorbic Acid Solution (Fruit Fresh): Follow package directions for the white powder.Lemon Solution: Mix 2 tablespoons of lemon juice in 1 quart of water.Sugar Solution: Dissolve 3-4 tablespoons of sugar in 1 quart of water.You will drain the salt water and won’t notice any salty taste. To treat your apples, prepare one of these solutions in a large pot and slice apples into the treatment. I always treat mine because it is pretty simple and I never know when I’m going to be interrupted! I don’t like browned apples. If you get them all sliced quickly you can skip the treatments. To do this you might want to slice them into a treatment to prevent browning and then drain and blanch. It is easiest to slice up all the apples and then heat them all at the same time. You’ll need to blanch your apples to heat them up before combining with the thickened syrup. I simply peel and slice by hand 1/2 inch thickness. I find that the super thin apple slices tend to end up too cooked for my liking. It will cut your prep time in half! However, keep in mind that it does slice your apples very thin. You could use an apple peeler corer slicer for this step. Don’t go super chunky or the processing time may not be sufficient. The testing done for this processing method is with peeled apples. Heat and stir until it becomes thickened and bubbly.Boil the sliced apples for 1 minute, then drain and keep them covered to keep warm while you make your thickener.Begin by peeling, coring, and slicing your apples.6 quarts peeled, sliced apples (24 cups).apple peeler-corer-slicer (this is optional).Gather your canning supplies and ingredients. You’ll prepare your apples, prepare your thickened filling, mix the two together, fill jars and process. There is a printable version and more Frequently asked Questions at the bottom of this page. These are the basic prep and canning steps with tips following. How to Use a Water Bath Canner (hot water bath)Įxtended Directions and Tips for Canning Apple Pie Filling.To get familiar with these methods, I recommend checking out these helpful guides: They’ll walk you through the ins and outs of each method, ensuring you’re all set up. (not to be confused with pressure canning). It is also a great option to use a steam canner. This recipe can be processed in a water bath canner (also known as a boiling water canner). It is ok to can this in pints or quarts depending on your preference. Multiply this by however many quarts you want to make. Ingredients for 1 quart jar are as follows. You can reduce this recipe if you’d like to make less. The recipe included below will make 7 quart jars of filling or about 14 pint jars.Īpproximately 19 pounds will yield a canner load of 7 quarts How to Make Pie with Homemade Apple Pie Filling.NCHFP vs Ball Apple Pie Filling Recipes.Why did my apple pie filling overflow all over!.Here is a video clip of how I fill my jars.Methods to prevent apples from browning.Gather your canning supplies and ingredients.Extended Directions and Tips for Canning Apple Pie Filling.
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