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Books
About Apples...
An Apple Harvest: Recipes and Orchard
Lore
By Frank Browning
BUY THIS BOOK
Apples
By Frank Browning
BUY THIS BOOK
Apples
By Roger B. Yepsen
BUY THIS BOOK
The Apple Grower: A Guide
for the Organic Orchardist
By Michael Phillips
BUY THIS BOOK
In Praise of Apples: A
Harvest of History, Horticulture & Recipes
By Mark Rosenstein
BUY THIS BOOK
Books
About Food Preservation...
Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More
By Linda J. Amendt
BUY THIS BOOK
Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World
By Sue Shepard
BUY THIS BOOK
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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)
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