The Whole Bushel

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Ingredients

5 pints of apple ginger preserves,

13 pints of applesauce

4 T finely diced fresh ginger

5 T bottled lemon juice

1 1/4 c sugar

1 T cinnamon

1 tsp nutmeg

1/2 tsp cloves

Core and dice the apples.

Prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

In a deep stockpot, bring all the ingredients to a boil. Cook, stirring occasionally, for 15 to 20 minutes, or until the apples begin to appear translucent. Remove from heat and stir gently.

Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.

Fill the jars up to ¼” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a bo

Apple Butter

Adapted from “Canning for a New Generation” by Liana Krissoff

Makes 6 half-pint jars

6 lb apples

2 c water

1 2/3 c sugar

1 T ground cinnamon

1 1/2 tsp ground nutmeg

1/2 tsp ground cloves

1 tsp ground allspice

Peel and chop all apples. Combine all ingredients in a large stock pot and cook over high heat for 30-40 minutes, until the apples are soft and easily mashed. Using an immersion blender, blend the apples until they are smooth.

Simmer uncovered for 2-3 hours, stirring every 10 or 15 minutes. When the apple butter is dark and thick, it is done. When scooped onto a spoon, no liquid should separate from the edges. Blend once more for an extra-smooth butter.

Savvy Tip: If you don’t have an immersion blender, you can process the preserves in batches in a food processor or blender.

While the apple butter cooks, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

When the butter is almost done, move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.

Fill the jars with apple butter up to 1/2” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of

Next up: applesauce. Leaving the peels on not only saves you a lot of time and work, but gives the sauce this pretty pink color. The sauce in the small jar on the right is more brown because I added 2 T of pumpkin pie spice to the batch. It didn’t affect

Applesauce

Makes 6 pints

1 1/2 c water

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