Fall has finally arrived here on the central coast of
California; and that means the last bit of canning for the season. Then the baking begins! Last Friday, the hubby and I both got off work
early (minimum days for parent teacher conferences—hooray!) and headed up to
Gopher Glen Farms for our annual apple run. This fruit stand/shack is set up in the “wine
tasting” fashion, with every apple currently in season being sampled. As a teetotaler myself, I get to feel all trendy as I sample the different varieties
and pretend to appreciatively notice that subtle hint of pine
in the flavor.
With so many varieties to choose from, it can be a bit
overwhelming. And the fresh pressed
cider—to die for!!! We bought two
gallons, took one to a party that night (gone like a flash) and we’re working
on the other now. Here’s what else we left with:
Braeburn—Crisp firm, slightly tart, but full flavored. My favorite baking and preserving apple. This
variety was discovered as a chance seedling in Braeburn County, New Zealand--my
horticultural geneticist hubby loves this bit of trivia :)
Pippin--bright green to yellow in color, its creamy white
flesh is crisp, juicy and aromatic. An
old time favorite cooking apple , as the firm flesh of the Pippin is perfect
for use in pies, tarts and turnovers.
Mohawk—our favorite eating apple. Crisp, tender and
juicy…tart but sweet . This apple (and
the Spitzenburg) are the reason that I
always have to make more than one trip up to Avila Valley each year.
With 20 pounds of apples on the counter and 10 in the
fridge, the next day was of course canning day.
The fall standards around here are apple pie filling, applesauce, and
usually a bit of apple butter. I’ve been using these same recipes is for 30 years. Now, I’m
sure that there are new and exciting ones out there...BUT because canning was a tradition taught to
me by my Dad, and I'm a sucker for tradition…I think I’ll just stick to the tried and true. All serious bakers will tell you that when making apple pies, crisps, and sauces it is vital to used a mixture of apple varieties in any single recipe. This will ensure a fullness of flavor and a nice balance of sweet and tart in your final product. This year I used Pippin, Braeburn, and a few extra Honey-Crisp I had on hand.
Here are Dad’s (and for the past three decades mine too) recipes:
Apple Pie Filling
10 pounds assorted apples (6 quarts,
peeled and sliced)
3 cups granulated sugar
1-½ cup dark brown sugar
1 cup cornstarch (yes ,really)
3 teaspoons ground cinnamon
½ teaspoons ground cloves
½ teaspoons ground allspice
½ teaspoons ground cardamom
1 teaspoon kosher Salt
½ cups lemon juice
1 teaspoon vanilla Extract
7 Quart-sized jars with matching lids & rings
for canning
5 cups fresh pressed apple cider (store bought
is fine)
5 cups water
First, in a large
pot (minimum ten cup capacity), whisk together sugars, corn starch, cinnamon,
cloves, allspice, cardamom, and salt. Stir in the cider and water and cook, stirring
occasionally, until the liquid is thick and bubbly. Stir in lemon juice and vanilla; and set the
sauce aside , covered.
Then, you’ll peel and core the apples and slice them. I like to slice them rustic – no need to be
too precise! I do have an apple
peeler/corer tool that I use for applesauce, but for pie filling the slices are
a bit too thin and tend to get mushy when processing. **Helpful hint: if you
like, you can soak the apples in cold water with about 1 tablespoon lemon juice added to prevent
browning while you peel.
Next, pack the
sliced apples into the jars, leaving 1 inch head space (don’t over pack or you’ll
have molten lava like filling spewing from your jars when you remove them from
the kettle—how do I know this? Long
story...) Using a ladle and a canning funnel; fill the jars with hot syrup
leaving a generous 1/2 inch head space.
Finally, you’ll process
your filled jars in a hot water bath for twenty minutes. (see link below for more information)
* One quart jar
is sufficient for one standard pie plate. As with any canned goods, do NOT use
if the seal breaks, if lid is bubbling out, if there is a smell, if the jar
breaks, or if the liquid inside discolors or becomes cloudy. As long as the seals
hold, the pie filling will keep for up to two years.
Chunky Cinnamon Applesauce
This recipe is not precise, and I apologize in advance. Being of Italian descent, cooking is an oral tradition, handed down in this case from father to daughter. So, I'm converting "handfuls and pinches" into to more accepted units of measure--cups, pounds, inches :)
8-10 pounds assorted cooking apples, peeled, cored and quartered
2 cups of apple cider
1-1½ cups sugar
10 inches of cinnamon stick
Pour the apple cider into a large (8-10 quart) stockpot; add the prepared apples and cinnamon sticks. Bring the mixture to a boil; reduce heat and simmer for 15-20 minutes until the apples soften. Remove the cinnamon sticks and crush the apples using a potato masher or an electric hand mixer on a low speed to the desired consistency. Add sugar--if necessary, you may wish to add additional sugar, apple cider, and/or cinnamon to your own taste, and return to a boil.
Canning: Ladle hot sauce into hot sterilized jars, leaving a ½ inch head-space. Process in a water bath canner for 15 minutes for pints and 20 minutes for quarts.
Freezing: Cool applesauce. Spoon into freezer containers, leaving ½ head-space. Seal, label, and freeze.
A comprehensive list of canning instructions, supplies, and methods can be found at the Pick Your Own website.
~make it a great day...
