APPLESAUCE FRUIT LEATHER

These fruit roll ups are pretty, tasty and have just the right amount of sweetness! This is a great recipe for adding to the lunch box for kids, and so quick to prepare! 

 

Ingredients for  APPLESAUCE FRUIT LEATHER
	YIELD: 1 Tray (multiply for bigger batches)
Applesauce (fresh or bottled)	1 1/2 cups
Ground Cinnamon (optional)	1 teaspoon

 

METHOD: 

1.  Line a fruit leather insert (for a dehydrator tray, round inserts are pictured right) with non-stick baking paper - cut to size/shape as required so it fits inside the tray.

2.  Place lined fruit leather insert onto your dehydrator tray. Spread applesauce evenly onto the lined fruit leather insert.

3.  Sprinkle the top of the mixture with ground cinnamon, if desired (we like to add lots).

4.  Dehydrate for 5-7 hours at 55°C (130°F) or until dry. Surface may be slightly sticky (but it must be dry).

NOTE: If you're making several trays of fruit leather, or a combination of dried fruit slices and fruit leather, this will extend the dehydration period. Always continue dehydrating until the desired texture is achieved and rotate trays as required.

5.  Remove fruit leather from the fruit leather insert, leaving the paper backing attached if you prefer (our children prefer it left on). Roll up the fruit leather to form a log and cut into 6-8 pieces with clean kitchen scissors (or a sharp knife) OR wrap the whole log in baking paper, twist the ends closed and freeze for longer storage.

6.  Fruit leather can be stored in an airtight container in the refrigerator for up to 3 weeks or frozen for up to 3 months.

 

FLAVOUR IDEAS:

Change the ground cinnamon to:

o  Brown Sugar;

o  Brown Sugar + Cinnamon;

o  Cinnamon + Nutmeg;

o  Cloves;

o  Ginger;

o  Ginger + Lemon;

o  Honey;

o  Honey + Ginger;

o  Honey + Lemon Thyme;

o  Lemon Juice;

o  Lemon Thyme;

o  Lemon Zest;

o  Maple Syrup;

o  Nutmeg;

o  Vanilla.

Replace part of the apple puree with a different fruit puree. Try using:

o  Apricots;

o  Berries (de-seed or leave seeds in the berry puree);

o  Figs;

o  Mango;

o  Peaches.

 

Author: Megan Radaich          

Image credit: Megan Radaich          

Publication: Orchard Fresh Fruit Preserving Guide  

 

LEARN MORE FROM OUR FOOD PRESERVING GUIDES

APPLE SCRAP VINEGAR

Another way to make apple cider vinegar: using peels and cores instead of juice! Wash organic apples, peel, core and make a batch of apple scrap vinegar by harvesting the wild yeast on the apples – eat, cook or dehydrate the apple flesh. When you have finished fermenting the vinegar, compost the scraps so that there is no waste!
    

Ingredients for Making 3-4 Cups of APPLE SCRAP VINEGAR
Organic Apples	5-6 (peels & cores only)
Filtered Water
Raw Apple Cider Vinegar (with Mother)	1/4 cup

    

METHOD:
1. Wash apples. Discard spoiled/damaged parts. Peel and core apples. Place peels and cores into a wide, 4-cup capacity glass jar. Add filtered water to cover. Weigh down peels if they float above the surface (to prevent spoilage).
2. Cover the jar with tightly woven cheesecloth and secure with an elastic band.
3. Ferment at room temperature for 7-10 days. It may bubble during this time.
4. Strain to collect liquid, discarding peels and cores. 
5. Pour liquid back into the jar with the vinegar (and mother). Stir to combine.
6. Cover the jar with tightly woven cheesecloth and secure with an elastic band.
7. Ferment at room temperature until it turns into vinegar. The fermentation length may vary. Expect around 3-4 weeks to make a mild tasting vinegar (up to 4% acetic acid), up to 6 months or so for maximum strength (i.e. 6% acetic acid), especially if you are making a very large batch of vinegar that contains a smaller proportion of mother vinegar.
8. Strain and filter vinegar (optional) and decant into glass bottles or jugs with airtight lids before labelling and storing bottles in the pantry. 
9. Test pH before use in preserving (i.e. pickling) to ensure the acidity is 6% or higher (pH 4.25-5). The pH can be tested using pH strips (available from homebrew stores) or by using an electronic pH meter. If you are unsure of the acidity, we recommend using store-bought vinegar for food preserving projects to ensure that all jars of pickled vegetables are safe for long-term pantry storage.
    
APPROXIMATE ACIDITY 6% (pH 4.25-5)

APPLE CIDER VINEGAR

Traditional apple cider vinegar takes time to ferment, but it is worth the wait! A great way to use up leftover apple juice or old cider – simply set and forget. Apple cider vinegar is most commonly used in food as a preservative – pickling vegetables for example. It may also be used (strained and filtered) as a cleaner for some green cleaning projects around your home. Raw, organic apple cider vinegar with the mother may also be used to boost digestion, support the body’s immune system, balance blood sugar levels, strengthen hair and make skin healthy. 
    

Ingredients for Making 16 Cups of APPLE CIDER VINEGAR
Raw Apple Juice	3500ml (freshly juiced, preservative-free)
Raw Apple Cider Vinegar (with Mother)	500ml (available from supermarkets, health stores or online)

    
METHOD:
1. Measure apple juice into a clean, sterilised glass or plastic container (with an airlock attached i.e. demijohn). Ferment at room temperature for 4-6 weeks. The natural yeast in the raw apple juice will consume the sugar in the juice, creating alcohol and carbon dioxide (evident by bubbling), which is released via the airlock to make alcoholic apple cider.
2. Transfer alcoholic apple cider to a 4L-capacity wide container (plastic or glass). Add the vinegar mother and stir. Cover the container with tightly woven cheesecloth and secure with an elastic band to prevent contamination. Leave at room temperature until desired flavour is achieved – this may take weeks or months, depending on the flavour and acidity. Every batch of juice will vary slightly in the quantity of natural sugars present; hence the fermentation length will also vary. Expect around 3-4 weeks to make a mild tasting vinegar (up to 4% acetic acid), up to 6 months or so for maximum strength (i.e. 6% acetic acid), especially if you are making a very large batch of vinegar that contains a smaller proportion of mother vinegar.
3. Strain and filter vinegar (optional) and decant into glass bottles or jugs with airtight lids before labelling and storing bottles in the pantry. 
4. Test pH before use in preserving (i.e. pickling) to ensure the acidity is 6% or higher (pH 4.25-5). The pH can be tested using pH strips (available from homebrew stores) or by using an electronic pH meter. If you are unsure of the acidity, we recommend using store-bought vinegar for food preserving projects to ensure that all jars of pickled vegetables are safe for long-term pantry storage.
    
APPROXIMATE ACIDITY 6% (pH 4.25-5)

   

  

Cinnamon Apple Pie Filling

Cinnamon Apple Pie Filling
Day Two Hundred and Ninety Seven (13.03.2013)
Processing: Boiling Water Canner 25mins (half-pints, pints, quarts)
Storage: 12 months +
Yield: 25 cups
     
Delicious apple pie filling - using locally grown apples and cinnamon. Once you've made some jars of pie filling, you simply pour into a pie shell, cover with top and bake. Quart (950ml) jars are great for family-sized pies; half pint (1-cup) jars of canned pie filling make approx 3 x mini snack pies. Pie filling is also delicious stirred through homemade yoghurt or used as a topping on cheesecake, pastries, pancakes, ice-cream or other desserts.
    
Ingredients:
4 1/2kg (10 pounds) firm, ripe apples
water

5 1/2 cups sugar
1 1/2 cups Clearjel
2 cups room temperature water
8 cups of apple cooking water (or apple juice)
2 teaspoons ground cinnamon (or infuse with cinnamon stick instead, remove before canning)
3/4 cup bottled lemon juice
   
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
   
Prepare apples.
Wash, peel and core apples. Cut into thick 1/2 inch (1cm) thick slices. Place apple slices into a bowl of water (with half a lemon squeezed in the water) to prevent browning while you prepare the rest of the apples.
   
Heat apples 1min.
Using a slotted spoon, place 6 cups of apple slices into a wide pan, cover with water and bring to a boil. Boil apple slices for 1 minute, then use the slotted spoon to remove to a bowl, cover bowl and repeat with remaining apple slices in the pan. Keep cooking liquid to use in the recipe.
    

Combine sugar, ClearJel and 2 cups cool water.
Measure sugar, ClearJel and 2 cups of room-temperature water. Use cool water so the ClearJel doesn't clump. Add ground cinnamon. Whisk well. Stir in 8 cups of apple cooking water (or apple juice if you wish). Whisk well to combine then heat until bubbling and thick. Stir in the bottled lemon juice.
   
Prepare lids.
While you are heating the pie filling, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the pie filling, removing the lids from the water when you are ready to place them onto the jars to seal.
    
Stir in apple slices and fill hot jars with hot pie filling.
Immediately stir the drained apple slices into the pie filling, and bottle straight away into the hot jars, filling to 1 inch (2.5cm) headspace. Carefully bubbles, wipe rims and seal.
   
Boiling water canner processing.
Process in boiling water bath canner for 25 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
     
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
   
For more photos of this recipe, visit HERE

Vanilla Bean Apple Pie Filling

Vanilla Bean Apple Pie Filling
Day Two Hundred and Ninety Six (12.03.2013)
Processing: Boiling Water Canner 25mins (half-pints, pints, quarts)
Storage: 12 months +
Yield: 25 cups
               
Delicious apple pie filling - using locally grown apples and infusing with vanilla bean. Once you've made some jars of pie filling, you simply pour into a pie shell, cover with top and bake. Quart (950ml) jars are great for family-sized pies; half pint (1-cup) jars of canned pie filling make approx 3 x mini snack pies. Pie filling is also delicious stirred through homemade yoghurt or used as a topping on cheesecake, pastries, pancakes, ice-cream or other desserts.
         
Ingredients:
4 1/2kg (10 pounds) firm, ripe apples
water

5 1/2 cups sugar
1 1/2 cups Clearjel
2 cups room temperature water
8 cups of apple cooking water (or apple juice)
1 vanilla bean (or 1 teaspoon vanilla bean paste)
3/4 cup bottled lemon juice    
    
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.       
     
Prepare apples.
Wash, peel and core apples. Cut into thick 1/2 inch (1cm) thick slices. Place apple slices into a bowl of water (with half a lemon squeezed in the water) to prevent browning while you prepare the rest of the apples.
     
Heat apples 1min.
Using a slotted spoon, place 6 cups of apple slices into a wide pan, cover with water and bring to a boil. Boil apple slices for 1 minute, then use the slotted spoon to remove to a bowl, cover bowl and repeat with remaining apple slices in the pan. Keep cooking liquid to use in the recipe.
  

Combine sugar, ClearJel and 2 cups cool water.
Measure sugar, ClearJel and 2 cups of room-temperature water. Use cool water so the ClearJel doesn't clump. Add scraped vanilla bean and pod. Whisk well. Stir in 8 cups of apple cooking water (or apple juice if you wish). Whisk well to combine then heat until bubbling and thick. Remove empty vanilla bean pod. Stir in the bottled lemon juice.
  
Prepare lids.
While you are heating the pie filling, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the pie filling, removing the lids from the water when you are ready to place them onto the jars to seal.
      
Stir in apple slices and fill hot jars with hot pie filling.
Immediately stir the drained apple slices into the pie filling, and bottle straight away into the hot jars, filling to 1 inch (2.5cm) headspace. Carefully bubbles, wipe rims and seal.
     
Boiling water canner processing.
Process in boiling water bath canner for 25 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
   
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
       
For more photos of this recipe, visit HERE

FESTIVE FRUIT MINCE

Delicious fruit mince packed with apple, dried fruits, cider, rum, spices and brandy. Make fruit mince pies, fruit cake, fruit mince ice cream puddings and more! This is a very special recipe from our family kitchen to yours – we make it a few months prior to Christmas every year (you can also make it and use it straight away if you’re short on time). Feeling prepared? Preserve a batch a year ahead! 

    

Ingredients for  FESTIVE FRUIT MINCE
	Yield: around 16 cups
Granny Smith Apples, Peeled, Diced	8 cups
Apple Cider (or Apple Juice)	4 cups
Sultanas (Golden Raisins)	2 1/2 cups
Brown Sugar	2 cups
Currants	2 cups
Dried Apricots, Diced	2 cups
Raisins (Dark Raisins)	2 cups
100% Orange Juice	1 1/2 cups
Dried Cranberries	1 cup
Dried Mixed Citrus Peel, Diced	1 cup
Glace Cherries	1 cup
Lemon Juice (Fresh or Bottled)	1 cup
Ground Allspice	1 tablespoon
Ground Cinnamon	1 tablespoon
Ground Nutmeg	1 tablespoon
Ground Cloves	1 teaspoon
Ground Ginger	1 teaspoon
Brandy	3/4 cup
Dark Rum	1/2 cup

 

METHOD:

1.  Wash jars in hot soapy water. Pre-heat the clean jars by covering them in water and boiling for 10 minutes in a large pot - or use your dishwasher rinse cycle.

2.  If not prepared already, peel, core, dice and measure apples.

3.  Combine all ingredients except for brandy and rum in a large pan. Bring to a boil then simmer for 1 hour, stirring occasionally.

4.  Stir in brandy and rum. Simmer for 30 minutes, stirring occasionally.

5.  Warm the lids in a bowl of boiled water, removing them when you are ready to place them onto the jars to seal.

6.  Spoon the hot fruit mince into the hot jars, to 1cm (1/2 inch) from the rim of the jars. Remove bubbles with a non-metal utensil. Check headspace is still 1cm then wipe rims with dampened paper towel and seal with lids. 

7.  Submerge jars in a pot of boiling water as per the chart below, starting your timer when the water returns to a full boil. When the time is up, turn the heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.

8.  12-24 hours later: check jars have sealed before wiping down jars, labelling and storing in a cool, dry and dark place for up to 12 months.     

Processing Time for  FESTIVE FRUIT MINCE  in a Boiling Water Canner
	Jar Size	Altitude ≤ 1,000 feet	Altitude 1,001 - 3,000 feet	Altitude 3,001 - 6,000 feet	Altitude ≥ 6,000 feet
Hot Pack	≤ 1 Litre (quarts)	30 minutes	35 minutes	40 minutes	45 minutes

 

SERVING IDEAS:

o   Stir through vanilla ice-cream;

o   Fruit mince pies;

o   Filling fig newtons (instead of fig mixture);

o   Baking special fruit cakes (our recommendation).

 

NOTES:

o   Other varieties of apples can be used;

o   4 cups of finished festive fruit mince will make a standard sized fruit cake;

o   Sweet, fresh or alcoholic apple cider / juice can be used;

o  Lemon juice can be replaced with apple cider vinegar if desired;

o  Omit or replace spices, if desired;

o  Brandy and/or rum can be replaced with more apple cider if you prefer;

o  Bottle in 1-cup capacity jars for stirring into ice-cream or making a couple of fruit mince pies at a time – or larger jars for bigger batches, including cakes. We prefer pint/500ml jars for home and half-pint/250ml jars for gifting (salsa style jars make wonderful gourmet gifts of fruit mince).

    

Fruit Cake Recipe Link

 

Author: Megan Radaich        

Image credit: Megan Radaich        

Publication: Christmas Preserving Guide (COMING SOON)