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Canning Sliced Apples

My mom and I spent the majority of the day yesterday canning apples. We did sauce and sliced apples. Sliced apples are much easier, especially if you have a peeler/corer

. A peeler/corer

is not essential to getting the job done. You can peel and core all the apples with a knife, but if you have a lot of apples to do, it is a tool that is worth the investment.

Simply run the apple through the tool. It will peel the apple, slice the apple and core it. You may notice some peel on the apples in my pictures. These apples have a very thin peel so a little left on was not a problem. The tool is adjustable to take off more peel, but you also take more apple that way.

After you run the apples through, cut them in half to get nice slices to use for pies or crisps later. To keep your apples from turning brown as you work, soak them in a mixture of 2 quarts of water with 1 Tb vinegar and 1 Tb salt. Lemon juice can also be used.

Pack slices tightly into hot jars. You have to push down on them to get them to pack in tightly. Leave 1/2 inch head space. Cover fruit with boiling water. (Or you can use a thin syrup.) Put lids and rings on. Process quarts or pints in a pressure cooker at 6 pounds pressure for 8 minutes, or twenty minutes in a boiling water canner.

We use these mostly to make apple crisp. I put a quart of slices, not drained, in a casserole dish and top with a mixture of 1 C oatmeal, 1 C brown sugar, 1 stick butter and 1/2 C flour. Bake at 400 for about 25 minutes, or until the topping is nicely browned. It is a quick, easy dessert by itself and is wonderful served warm with ice cream.

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Canning Sliced Apples + work