Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#1 |
Tomatovillian™
Join Date: Sep 2015
Location: NE Ohio
Posts: 992
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So I have canned my own apple pie filling every year for years. A friend of mine was canning her apple pie filling for the first time and asked me how long to blanch her apples. I have never blanched my apples before canning into filling. What are the benefits to blanching first? Have I been doing it wrong?
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#2 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I do recommend fruit fresh I swear by the stuff for a fresh clean look when slicing apples and putting them in a bowl of water. If they do go brown this will clean them right up. Learned about using this stuff in the Marines of all places. ![]() Worth |
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#3 |
Tomatovillian™
Join Date: Nov 2011
Location: Omaha Zone 5
Posts: 2,514
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I've never canned a fruit besides peaches. Have you ever canned pumpkins for pies and muffins? I have the same question re blanching. It would be interesting to see the difference between canned (a real metal can) and fresh.
I am a sucker for those giant pies at the warehouse store but my waistline says no this year. A small homemade single serving version would be ideal. - Lisa |
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#4 |
Tomatovillian™
Join Date: Jan 2016
Location: Vancouver Island Canada BC
Posts: 1,253
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When foods are blanched or cooked before canning they can become more concentrated, lose their shape a bit and fit more to a jar.
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#5 |
Tomatovillian™
Join Date: Jan 2014
Location: Near Philadelphia, PA
Posts: 1,940
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Must involve a pressure cooker. What is your favorite recipe, Spike2 ?
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#6 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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I don't think this is blanching per se. It looks more like heating up briefly (1 min) to get the apples hot, maybe remove some of the air before filling the jars.
http://nchfp.uga.edu/how/can_02/can_...e_filling.html
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Corona~Barb Now an Oregon gal |
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#7 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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Lisa,
It is considered safe to pressure can pumpkin in chunks. Same thing here, the chunks are heated up briefly before filling the jars. Sugar pie pumpkins and butternut squash make very delicious pies. http://nchfp.uga.edu/how/can_04/pump...er_squash.html
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Corona~Barb Now an Oregon gal |
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#8 |
Tomatovillian™
Join Date: Sep 2015
Location: NE Ohio
Posts: 992
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#9 |
Tomatovillian™
Join Date: Jul 2013
Location: Ontario
Posts: 3,893
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You mean you don't have to cook the apples first??? That would save an awful lot of time...... Getting more into the jar is always good though. I find that canning is a lot of work with a water bath.
Linda |
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#10 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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I thought the pressure cooker comment was in response to the pumpkin canning comment.
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Corona~Barb Now an Oregon gal |
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#11 |
Tomatovillian™
Join Date: Jan 2014
Location: Near Philadelphia, PA
Posts: 1,940
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#12 |
Tomatovillian™
Join Date: Sep 2015
Location: NE Ohio
Posts: 992
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Makes 7 quarts
3 1/2 cups white sugar 1 cup brown sugar 1 1/2 cups clear jel 2 teaspoons cinnamon 1/4 teaspoons nutmeg 1/4 teaspoons all spice 1/8 teaspoons cloves 2 teaspoons salt 10 cups water 3 Tablespoons lemon juice 6 pounds apples In a large pan, mix sugar, clear jel, salt and spices. Slowly add water and mix well. Bring to a boil and cook until thick and bubbly. Fill hot jars with apples, fill jars with hot syrup leaving 1 inch head space, remove any bubbles, process in water bath for 20 minutes. |
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#13 |
Tomatovillian™
Join Date: Jul 2013
Location: Ontario
Posts: 3,893
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The way that I do it is to pick a washing-up bowl full of home-grown organic apples, then wash, core, and cut them into slices. Cook them in two large pans (one of which is a pressure cooker, so probably 5 quarts) adding a tiny amount of water so that they don't burn. No peeling, no sugar, no water, nothing.
When cooked, ladle them into 7 quart-sized mason jars and process in the water bath. Linda |
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#14 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I wonder what a fermented apple would taste like.
Gonna give it a try. ![]() ![]() Worth |
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#15 |
Tomatovillian™
Join Date: Jul 2013
Location: Ontario
Posts: 3,893
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Apple cider Worth! YUMMY!!! Do watch out for wasps though.....
Linda |
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