Canning Apple Slices Recipes

CANNING APPLE SLICES

Steps:

• Prepare a very large pot or bowl with acidulated water in it (by adding lemon juice or ascorbic acid. This is to prevent the apple going brown.)
• Wash, peel, core and slice the apples.
• As you work, work in such a way that peeled apple never rests for long outside the water, to prevent discolouration.
• Put drained apple slices in a large pot.
• For every 2 kg (5 lbs / 16 cups ) of drained apple slices in the pot, add 1/2 litre (2 cups / 1 US pint) of water. Bring to a boil, then start timing and let it boil for 5 minutes.
• Pack hot apple slices into half-litre (US pint) jars or 1 litre (US quart) jars.
• Leave 3 cm (1 inch) headspace.
• Top up with the blanching water or if there isn't enough, clean boiling water (such as from a kettle, for instance).
• Leave 2 cm (1/2 inch) headspace after the filling liquid.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner or pressure canner.
• Water bath / steam canner: either size jar for 20 minutes; increase time as needed for your altitude.
• Pressure canner: either size jar for 8 minutes. 5 lbs (35 kPa) weighted gauge, 6 lbs (42 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

CANNED APPLE PIE FILLING

Steps:

• in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a knife.
• Put lids on and process in a water bath canner for 20 minutes.

APPLE SLICES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan or cookie sheet.
• In a large bowl, stir together the salt and 4 cups flour. Cut in the shortening until the mixture resembles coarse crumbs. Use a fork to stir in the egg yolks and milk just until dough comes together. On a lightly floured surface, roll out half of the dough to 1/8 inch thickness or until big enough to cover the bottom of the jellyroll pan with a little hanging over the sides.
• Arrange the slices of apple to evenly cover the bottom crust. In a small bowl, stir together the 2 tablespoons of flour with the sugar and cinnamon. Sprinkle the sugar mixture over the apple slices. Roll out the remaining dough to cover the apple layer and pinch to seal to the bottom crust. Trim off excess crust and brush with egg white.
• Bake for 40 to 45 minutes in the preheated oven, until apples are tender and crust is brown. If the crust begins to brown too much before the apples are done, cover with foil and continue baking. Cool before cutting into squares.