|Image via Blogging for Apples|
That's not to say that you can't use them now. We've talked about apples quite a bit recently (see this and this and this), so you know there's a lot you can do. When I get a whole big bunch of apples, though, I like to put up apple pie filling in quart jars. Put one quart of canned apple pie filling, slice about 1-2 more fresh (or cellared) apples and a few pats of butter into a crust and bake. Almost-instant apple pie.
So, without further ado,
|Image via Food In Jars|
- 10 cups peeled, cored and sliced apples
- 2 1/4 cup apple cider
- 1 1/2 cups water
- 1/3 cup bottled lemon juice
- 1 1/2 cups sugar
- 1/4 cup Clear Jel
- 1 tablespoon cinnamon
- 3/4 teaspoon nutmeg (which is always better if you grate it fresh!)
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon cloves
- Prepare a boiling water bath canner and 3 quart jars. Put new lids in a small saucepan and bring to a gentle simmer.
- Bring a large pot of water to a boil and blanch the apple slices for 1 minute. Remove them from the pot and place them in a bowl of cold water with a splash of lemon juice in it.
- In another pot, combine the apple cider, water, and lemon juice. Set over high heat. While it heats, whisk together the sugar, Clear Jel, cinnamon, nutmeg, ginger, and cloves.
- Stream the sugar mixture into the water and juice, whisking well to incorporate without lumps. Bring a boil and cook, stirring constantly until it begins to thicken.
- Once the canning medium has thickened, fold in the apples and remove it from the heat. Fill the jars, leaving a generous inch of headspace. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 25 minutes.
- When time is up, turn the heat off, remove the lid, and slide the pot to a cooler burner. Let the jars sit in the water overnight to cool.