It’s Canning Week over at the Little Red Apple Tearoom. I’m taking advantage of the fall harvest and capturing some of that fresh picked flavour to brighten up a winter’s day. Apple recipes are perfect for this time of year aren’t they? Ripe and in season, just bursting with flavour! Here are some great ways to preserve that flavour.
Check out yesterday’s post for the basics of canning, chock full of hints and tips and safety information: http://islandtearoom.wordpress.com/2011/10/03/the-basics-of-canning/ While you’re there, you might want to subscribe to my cooking blog so you can follow along with the rest of canning week and all my other delicious recipes!
Candied Apple Spread
1 small lemon, chopped but not peeled
3 apples (ones that are good for cooking), peeled and chopped
2 Granny Smith apples, peeled and chopped
2 cups of apple or white grape juice
a 4 inch cinnamon stick
1 pkg (49 g) pectin (the no sugar needed kind)
3/4 cup cinnamon hearts
(note: you can add 1/2 tsp of butter to the mixture to reduce foaming if desired)
Instructions: Put 5 clean jars (236-250 ml size) on the rack (see yesterday’s post for how to make an improvised rack if you don’t have one) in your canner. Fill with enough water to cover the jars and heat to a simmer. Put the rings aside and place the clean lids into some hot (NOT boiling) water. The jars and lids MUST be kept hot until time for use.
Mix together the lemon, apples, 1/2 cup of juice, and the cinnamon stick in a large pan use stainless steel, not a reactive metal). Bring to a boil and then lower heat to a simmer. Cover the pan and cook until the apples are softened. Remove cinnamon stick. Push this mixture through a sieve to strain it. Use 4 1/2 cups of this apple puree with the remaining 1 1/2 cups of juice and return to the pan. Whisk in the pectin and stir until dissolved. Bring to a boil and mix in the candy. Skim foam as needed.
Ladle the spread into 5 jars (236-250 ml) – remember the jars must be hot! Leave 1/4 inch headspace. Remove any air bubbles with a non-metallic utensil and clean the jar rim. Place lid on jar and put on the ring only tightening fingertip tight (until resistance is met). Put the jars in the canner and cover. Bring the water to a boil and boil for 10 minutes. Remove the jars from te canner and leave upright to cool in a place where they will not be disturbed for 24 hours.
Nutmeg Apple Preserves
5 cups chopped, peeled apples (pick a variety good for cooking)
1 cup water
1/3 cup lemon juice (don’t use fresh!)
1 1.75 oz. package regular powdered pectin
4 cups sugar
1 cup raisins (I like the golden ones here)
1/2 tsp. ground nutmeg
Instructions: Prepare 6 half-pint jars, lids, and rings. In a large pot, mix together the apples, water, and lemon juice. Bring to a boil and then reduce to a simmer. Cook, covered for 10 minutes. Stir in the pectin and bring to a boil again, stirring constantly. Mix in the sugar and raisins and allow to boil at a full hard boil for 1 more minute. Remove from the heat and mix in the nutmeg. Skim foam. Ladle this mixture into the prepared jars, leaving 1/3 inch headspace. Wipe the rims and cover with lids, put on rings. Place on rack in canner, bring water to a boil, and boil for 5 minutes. Remove the jars from the canner and allow to cool, undisturbed, for 24 hours.
About 14 medium apples (pick ones suited for cooking)
4 cups apple juice or cider
2 cups sugar
2 T. lemon juice (NOT fresh)
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
Instructions: Prepare 6 half pint jars, lids, and rings. Cut cored apples into quarters (don’t peel) and place in a large pot with the juice. Bring to a boil and then reduce to a simmer. Cook, covered, for about half an hour, until the apples are soft. Stir frequently. Push the apple mixture through a sieve to strain it. Put 9 1/2 cups of puree back into the pot and add in sugar, lemon juice, and spices. Bring to a boil and then reduce to a simmer. Cook, uncovered for 1 1/2-2 hours – the mixture should be quite thick. Stir frequently. Ladle the hot mixture into the prepared jars, leaving 1/4 inch headspace. Wipe rims, put on lids and rings. Place jars on rack in canner, bring water to a boil, and boil for 5 minutes. Remove jars from canner and cool, undisturbed, for 24 hours.
(Note: this recipe can be frozen instead of canned….place in freezer containers instead of the jars, leaving 1/2 inch headspace. Freeze for up to 10 months.)
GOOD CHOICES OF APPLES FOR COOKING INCLUDE: MacIntosh, Golden Delicious, Spartan, Rome, Jonathan
GOOD CHOICES OF APPLES FOR FREEZING INCLUDE: Golden Delicious, Granny Smith, Rome, Jonathan
You are just determined to turn me onto canningaren’t you!