|
Ingredients
for BOTTLED APPLES
|
|||
|
|
Yield: 1L
(2 x pints)
|
Yield: 4.5L
(9 x pints)
|
Yield: 7L
(7 x quarts)
|
|
Apples
|
1.2kg (2 3/4 pounds)
|
5.4kg (12 pounds)
|
8.6kg (19 pounds)
|
|
Syrup,
Water
or
Juice
|
(see Syrup Chart – very light, light or medium syrup,
or honey solution,
or use water, white grape juice or apple juice)
|
||
|
Plus 3g (1
teaspoon) ascorbic acid powder (or crush 6 x 500-milligram vitamin c tablets)
or a squeeze of
lemon juice, dissolved in 4 litres of cold water
to prevent
oxidation during fruit preparation.
|
|||
METHOD:
1. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2. Wash apples and drain well. Remove stalks, peels and blemishes. Remove apple cores. Cut apples into halves, wedges, rings, slices or dice as desired. Place prepared apples into ascorbic acid solution (or lemon juice water) to prevent discolouration then prepare the remainder of the fruit.
3. Prepare syrup according to chart quantities. Heat on medium until the sugar has dissolved. Bring syrup to a boil then remove from heat.
4. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
5. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
6. Drain fruit, place into pot with syrup, water or juice and simmer gently for around 5 minutes. Strain apples and set aside. Keep fruit hot. Repeat with remaining fruit. Fill each jar with hot fruit and hot liquid to 1cm (1/2 inch) headspace, layering the hot fruit to pack jars well.
7. Using a non-metal utensil, remove any air pockets and add more hot liquid if required.
8. Wipe rims with a clean, damp cloth to remove any food residue.
9. Add pre-warmed lids and twist to secure.
10. Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil.
11. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface. Do not adjust lids during this time.
12. The next day, check jars have sealed before labelling and dating.
13. Store jars of bottled apples in a cool, dark and dry place for up to 12 months.
14. Refrigerate jars upon opening and consume contents within 5-7 days.
|
Syrup Chart
for BOTTLED APPLES
|
|||||||
|
Syrup
|
Sugar %
|
Yield: 1L
(2 x pints)
|
Yield: 4.5L
(9 x pints)
|
Yield: 7L
(7 x quarts)
|
|||
|
Very Light
|
10%
|
1 1/2 cups
water
|
3 tablespoons
sugar
|
6 1/2 cups
water
|
3/4 cup sugar
|
10 1/2 cups
water
|
1 1/4 cups
sugar
|
|
Light
|
20%
|
1 1/3 cups
water
|
1/4 cup
sugar
|
5 3/4 cups
water
|
1 1/2 cups
sugar
|
9 cups water
|
2 1/2 cups
sugar
|
|
Medium
|
30%
|
1 1/4 cups
water
|
1/2 cup
sugar
|
5 1/4 cups
water
|
2 1/4 cups
sugar
|
8 1/4 cups
water
|
3 3/4 cups
sugar
|
|
Honey
Solution
|
varies
|
1 1/2 cups
water
|
2 tablespoons
honey
|
6 1/2 cups
water
|
1/3 cup
honey
|
10 1/2 cups
water
|
1/2 cup
honey
|
|
Fruit Juice
|
varies
|
1 1/2 cups
fruit juice
|
6 2/3 cups
fruit juice
|
10 2/3 cups
fruit juice
|
|||
|
Water
|
0%
|
1 1/2 cups
water
|
6 2/3 cups
water
|
10 2/3 cups
water
|
|||
|
Processing
Time for BOTTLED APPLES 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
|
≤ 1L
(quarts)
|
20
minutes
|
25
minutes
|
30
minutes
|
35
minutes
|
|
Processing Time
for BOTTLED APPLES in a Dial Gauge Pressure Canner
|
||||||
|
|
Jar
Size
|
Processing Time
|
Canner Pressure
at Altitude
≤ 2,000 feet
|
Canner Pressure
at Altitude
2,001 - 4,000
feet
|
Canner Pressure
at Altitude
4,001 - 6,000
feet
|
Canner Pressure
at Altitude
6,001 - 8,000
feet
|
|
Hot Pack
|
≤ 1 Litre
(quarts)
|
8 minutes
|
6 PSI
|
7 PSI
|
8 PSI
|
9 PSI
|
|
Processing Time
for BOTTLED APPLES in a Weighted Gauge Pressure Canner
|
||||
|
|
Jar
Size
|
Processing Time
|
Canner Pressure
at Altitude ≤
1,000 feet
|
Canner Pressure
at Altitude ≥
1,000 feet
|
|
Hot Pack
|
≤ 1 Litre
(quarts)
|
8 minutes
|
5 PSI
|
10 PSI
|
FLAVOUR IDEAS:Add a pinch of spice or a spoonful of juice (or liqueur) to a 500ml (pint) jar of bottled apples, process according to the recipe and taste when opening to check flavouring. Make in larger batches as desired.
o Apple cider
o Apple juice
o Brandy
o Brown sugar + cinnamon
o Caramel (brown sugar)
o Cinnamon
o Cloves
o Ginger
o Ginger + lemon
o Honey
o Honey + lemon thyme
o Lemon juice
o Lemon thyme
o Lemon zest
o Nutmeg
o Rum
o Sherry
o Vanilla
NOTES:
o Dehydrate apple peels to make apple powder; or boil them just covered with water to make a mild apple juice (which can be used to make apple jelly with the addition of pectin i.e. JamSetta and some sugar).
o Make apple cider vinegar from the scraps;
o Ensure apples are firm, fresh and fully ripe;
o Discard apple cores and peels;
o You could use red apple, green apple or yellow apples in this recipe;
o Lime juice (fresh or bottled) can be used instead lemon juice in this recipe;
o If you have leftover apples from bottling, store them in the refrigerator and enjoy fresh (consume within 1-2 days) or bake into cakes or pies.
SERVING IDEAS:
Preserved apples can be used in many ways, here are our favourites:
o Enjoy straight from the jar!
o 1 cup self-raising flour + 1 cup sugar + 1 cup fruit (drained) = quick cake!
o Added into stuffing;
o Apple crumble (brown betty);
o Apple pies;
o Apple slice;
o Apple turnovers;
o Cobbler;
o Dump cake: fruit as base of dish, dot with butter then sprinkle with cake mix and bake until golden;
o Eat with cheese & crackers;
o Freeze fruit then place into food processor to make granita;
o French toast;
o Make into fruit bread;
o Muffins;
o Puree for icy poles (popsicles) or ice-cream topping;
o Serve on pancakes, Dutch baby pancakes or waffles;
o Serve with ice-cream;
o Serve with yoghurt & granola;
o Top oatmeal/porridge;
o Use in an upside-down cake;
o Use in smoothies;
o With barbecued meat/chops.
Author: Megan Radaich
Image credit: Megan Radaich
Publication: www.foodpreserving.org
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