Apple Canning Day

Discussion in 'Food & Cooking' started by maryb, Oct 10, 2014.

  1. maryb

    maryb

    Messages:
    2,500
    Likes Received:
    180
    Exp:
    Semi pro/retired now
    Picked up a peck of apples from the orchard 5 miles away, ended with 17 pints of apples caned in a medium syrup. Drained they can be used in pies but I sometimes just dump them i a bowl and eat! Pics after last 8 jars come out of the canner. Would have been 18 quarts but I think I ate 2 apples as I ran them thru the peeler/slicer. Canned a jar of syrup, why waste it when I can use it for the next batch!

     
    Last edited: Oct 10, 2014
  2. chefbuba

    chefbuba

    Messages:
    2,238
    Likes Received:
    516
    Exp:
    Retired Chef
    Apples are abundant here right now, last week I made about a dozen pints of apple butter and a dozen half pints of jelly with Gala apples.

    This week we have Cameo's available, crisp, sweet & juicy. Don't know if I'm up to canning all day again.
     
  3. mtullius

    mtullius

    Messages:
    168
    Likes Received:
    12
    Exp:
    Cook At Home
    My mom has fruit trees. I canned the pears that have ripened so far. I think I can pick some more this weekend. Maybe they will be ripe by next week. Did you know they don't really ripen before picked? That is convenient.

    I have already made apple butter and gave it away. My immediate family doesn't eat it, but it's so easy to make. I still have a lot of apples. I want to can prepared pie filling. I haven't done it before. 
     
    Last edited: Oct 11, 2014
  4. maryb

    maryb

    Messages:
    2,500
    Likes Received:
    180
    Exp:
    Semi pro/retired now
    I ate a lot of apple butter as a child but now I don't eat a lot of bread so I don't make it. If I do have bread it is likely as garlic bread, or a dinner roll or a bun to hold something. I grind my own flour, prep a batch of dough and then preform it into what I like then freeze it on a sheet pan on top of parchment paper. Make sure everything is well oiled before freezing. Then the night before I thaw in the fridge and that morning I take it out to rise. Fresh baked as I need it and much better than store bought bread dough!
     
  5. chefross

    chefross

    Messages:
    2,751
    Likes Received:
    398
    Exp:
    Former Chef
    I am just about to start our apple processing here. We had a frost already to set the sugar in the grapes in the vineyard, so those will be ready this next week as well.

    I make apple pie filling and can them in quarts.

    It takes two quarts for each pie.

    It already has the spices, sugar, and butter in it.

    Just pour and bake.

    I also make apple cider.

    I did a pictorial on it over the years and have posted it here on ChefTalk.

    This year, we are getting a 300 rpm motor for the cider press. 

    It takes the charm out of the equation, but saves everybody's a good work out.

    Grown up apple sauce and apple butter completes the picture.
     
  6. maryb

    maryb

    Messages:
    2,500
    Likes Received:
    180
    Exp:
    Semi pro/retired now
    Always wanted to build a small cider press, make maybe 20 gallons a year. Use half that to ferment into hard cider, other half for drinking unfiltered and unpasteurized so the flavors are intact. Kept frozen it is not  a health issue with possible germs.