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An Apple Harvest: Recipes and Orchard Lore
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Apples
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Apples
By Roger B. Yepsen
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In Praise of Apples: A Harvest of History, Horticulture & Recipes
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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More
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Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World
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Four Ways to Preserve Apples

Apple Butter
Spiced Apple Rings
Reduced Sugar Refrigerated Apple Spread
Apple-Pear Jam


Apple Butter
Yield: 8 pints

8 lb apples
2 cups cider
2 cups vinegar
2 1/4 cups white sugar
2 1/4 cups packed brown sugar
2 tb ground cinnamon
1 tb ground cloves

1. Wash, remove stems, quarter and core fruit. 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.

2. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon.

3. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning.

4. Fill hot into sterile half-pint or pint jars, leaving 1/4-inch headspace. Quart jars need not be presterilized.

5. Adjust lids and process according to the following recommendations:

Recommended process time for Apple Butter in a boiling-water canner:

Half-pint or Pint Jars

Process Time at Altitudes of 0 - 1,000 ft: 5 min.
Process Time at Altitudes of 1,001 - 6,000 ft: 10 min.
Process Time at Altitudes of above 6,000 ft: 15 min.

Quart Jars
Process Time at Altitudes of 0 - 1,000 ft: 10 min.
Process Time at Altitudes of 1,001 - 6,000 ft: 15 min.
Process Time at Altitudes of Above 6,000 ft: 20 min.


Spiced Apple Rings
Yield: 8 pints

12 lb firm tart apples -(maximum diameter 2-1/2")
12 cups sugar
6 cups water
1 1/4 cups white vinegar (5%)
3 tb whole cloves
3/4 cups red hot cinnamon candies
         or

8 cinnamon sticks
1 tsp red food coloring - (optional)

1. Wash apples. To prevent discoloration, peel and slice one apple at a time. Immediately cut crosswise into 1/2-inch slices, remove core area with a melon baller and immerse in ascorbic acid solution.

2. To make flavored syrup, combine sugar water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring in a 6-qt saucepan. Stir, heat to boil, and simmer 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes.

3. Fill jars (preferably wide-mouth) with apple rings and hot flavored syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations below.

Recommended process time for Spiced Apple Rings in a boiling-water canner

Half-Pint or Pint Jars:

Process Time at Altitudes of 0 - 1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.


Reduced-Sugar Refrigerated Apple Spread
Yield: 4 half-pints

2 tb unflavored gelatin powder
1 qt unsweetened apple juice
2 tb bottled lemon juice
2 tb liquid low-cal. sweetener
food coloring, if desired

1. In a saucepan, soften the gelatin in the apple and lemon juices. To dissolve gelatin, bring to a full rolling boil and boil 2 minutes.

2. Remove from heat. Stir in liquid low-calorie sweetener and food coloring, if desired.

3. Fill jars, leaving 1/4-inch headspace. Adjust lids. Do not process or freeze.

Caution: Store in refrigerator and use within 4 weeks.

Optional: For spiced apple jelly, add 2 sticks of cinnamon and 4 whole cloves to mixture before boiling. Remove both spices before adding the sweetener and food coloring.


 

Pear-Apple Jam
Yield: 7 half-pints

2 cups finely chopped pears - (peeled & cored)
1 cup finely chopped apples - (peeled & cored)
6 1/2 cups sugar
1/4 ts ground cinnamon
1/3 cups bottled lemon juice
6 oz liquid pectin

1. Crush apples and pears in a large saucepan and stir in cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly. Immediately stir in pectin.

2. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars leaving 1/4-inch headspace.

2. Adjust lids and process as recommended below.

Recommended process time for Pear-Apple Jam in a boiling water canner:

Half-Pint Jars
Process Time at Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.


Source: USDA Agriculture Information Bulletin No. 539 (rev. 1994)


Copyright 2005 Seasonal Chef