Apples

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Plain ol' Apples
Apple Juice
Apple Butter
Spiced Apple Rings
Apple Pie Filling
Applesauce

Plain ol' Apples

Yield: 7 Quarts

19 pounds peeled, cored, and sliced apples
4 pints very light syrup (see syrup page)

Boil apples in light syrup for 5 minutes. Pack hot apples into quart jars leaving 1/2 an inch head space. Cover with syrup, leaving 1/2 an inch headspace.

Adjust lids and process in a boiling water canner 20 minutes at 0-1,000 feet altitude; 25 minutes at 1,001-6,000 feet; 30 minutes above 6,000 feet.

Apple Juice

Buy fresh juice from a local cider maker. It is best if you get it the day it has been pressed.

Refrigerate juice for 24 to 48 hours. Carefully pour off clear liquid and discard sediment, be careful not to mix. Strain clear liquid through a paper coffee filter. Heat quickly, stirring occasionally until juice begins to boil. Fill immediately into sterile pint or quart jars, leaving ¼-inch headspace.

Adjust lids and process in a boiling water canner 5 minutes at 0-1,000 feet altitude; 10 minutes at 1,001-6,000 feet; 15 minutes above 6,000 feet.

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Apple Butter

8 pounds cored, pealed, and quartered golden delicious apples*
2 cups cider
2 cups vinegar
2¼ cups white sugar
2¼ cups packed brown sugar
2 tablespoon ground cinnamon
1 tablespoon ground cloves

Yield: About 8 to 9 pints

Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. Cook until the butter does not separate when cooled. Fill hot apple butter into half-pint or pint jars, leaving ¼-inch headspace.

Adjust lids and process in a boiling water canner 5 minutes at 0-1,000 feet altitude; 10 minutes at 1,001-6,000 feet; 15 minutes above 6,000 feet.

* Secret ingredient. Any apple can be used, but golden delicious apples add the perfect flavor.

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Spiced Apple Rings

12 pounds granny smith apples (maximum diameter 2½ inches)
12 cups sugar
6 cups water
1¼ cups white vinegar
3 tablespoons whole cloves
8 cinnamon sticks
1 teaspoon red food coloring

Yield: About 8 to 9 pints

Peel and slice apples into 1/2 inch cross sections. To make flavored syrup, combine all ingredients except apples in a 6-quart saucepan. Stir, heat to boil and simmer 3 minutes. Add apples to hot syrup and cook 5 minutes.
Fill jars with apple rings and hot flavored syrup, leaving ½-inch headspace.

Adjust lids and process in a boiling water canner 10 minutes at 0-1,000 feet altitude; 15 minutes at 1,001-6,000 feet; 20 minutes above 6,000 feet.

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Apple Pie Filling

6 pounds tart apples
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice

Yield: About 6 quarts

In a large pan, mix sugar, cornstarch, cinnamon, nutmeg, salt and water and bring to a boil. Reduce to a simmer and cook until thick. Remove from heat and add lemon juice. Peel, core, and slice apples into 1/4" slices. Pack the sliced apples into hot canning jars, leaving 1/2 inch headspace. Fill jars with hot syrup leaving 1/2 inch headspace.

Adjust lids and process in a boiling water canner 20 minutes at 0-1,000 feet altitude; 25 minutes at 1,001-6,000 feet; 30 minutes above 6,000 feet.

1 Pint will make 1 Pie.

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Applesauce

13 1/2 pounds apples
1/2 cup water
1 cup white sugar

Yield: about 9 pints

Wash, peel, core, and slice apples. Place apples in large pot with 1/2 cup of water. Cook until tender. Press through a sieve or food mill. Return to pot and add sugar, if a sweeter sauce is desired add more sugar to taste. Reheat sauce to boiling. Fill jars leaving 1/2 inch headspace.

Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

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