Joy Of Dawn

Each new day shows His grace, love, and mercy

Simple, Sweet, Beautiful

All those nice glass jars lined up in rows on the pantry shelf. After I get done canning I’d really just like to line them up along the windows so everyone knows what I’ve been doing. 🙂 (sigh)   

Sorry this post has taken so long in coming! I’ve been trying to get to this  but well, it’s a long story…   

I canned some apple pie filling today. Here is how it went.   

   

The apples! 🙂   

   

Wash, peel, core, and slice. ~I did it by hand but you could easily use one of those peel, slice, and core thingys.~   

~~I only rinsed my apples in water because they were given to us by a friend. I knew they weren’t waxed or sprayed before. Otherwise I’d have used some dish soap, scrubbed them a bit, and rinsed really well.~~   

    

Pack into heated jars. Fill up to one inch from the top.   

~I place clean jars into the oven at 150 degrees. (Our lowest temp.) Until hot to the touch. Although the most common way is to dunk in boiling water, a hot water bath.~   

   

In a pan place 4 cups sugar, 1/2 cup cornstarch, 1/2 white all-purpose flour, 2 tsp. cinnamon, 1/4 tsp. apple pie spice, 10 cups water. Cook until thick and bubbly. ~I adapted a recipe from cooks.com~   

Cook on medium-high heat until thick and bubbly. Add 3 Tbsp. lemon juice.   

~Lemon juice is a preservative. Fruit Fresh could have been used when canning the peaches but lemon juice is more natural.~   

   

With help from a funnel and ladle, I filled the jars with the hot syrup.   

   

Hot water bath the seals and rings until hot to the touch. Then wipe around the tops of the jars to remove any syrup. Screw lids on as tight as possible.   

   

Place jars in pan. Fill with water up to the rings. Put the lid on and turn heat to medium-high. Once water comes to a rolling boil heat quarts for 40 minutes and pints for 30 minutes.   

TaDa! Done!   

 Let the jars cool down a little before removing them from the water. If the apples have all risen to the tops of the jars, no problem. Let them sit for a day or two then tip the jars upside down. You might have to shake them up a bit to stir the syrup into the apples.   

Pretty much the same deal with peaches or tomatoes. Well, depends on what your doing with the tomatoes.   

Peaches:   

Clean peaches in water. Place into boiling water until skins are slightly soft. Remove and dump into cold water. Peel skins, slice and core.    

~We were doing several bushels of peaches so we put the slices into bowls of lemon juice and water. That way they didn’t turn brown before we got them to the jars.~    

Pack into heated jars. Measure 1 tsp. lemon juice into every far. Fill with hot syrup (We filled half way with hot syrup and the other half with peach juice. Instead of just syrup.)   

Syrup: 2 cups sugar, 2 cups water   

~peach juice came from our bowls with lemon water.~   

Heat seals and rings. Wipe around jar tops. Screw rings on tight. Hot water bath quarts 25 minutes and pints 20 minutes.   

Peach butter:   

5 peaches, 1 cup sugar, cinnamon   

Clean peaches in water. Place into boiling water until skins are slightly soft. Remove and dump into cold water. Peel skins, slice and core.    

Peree in a blender; add sugar and cinnamon. I used the oven this time but I have done it in the slow cooker/crock pot.
(The original recipe suggests five peaches. I am unsure how many peaches I used. I filled my nine by thirteen cake pans then added the other ingredients.)
   


Oven: Heat oven to 250 degrees. Place peaches, sugar, and cinnamon  in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.
   

Slow Cooker: Place  in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn’t run off a spoon when turned upside down.    

Stovetop: Place peaches, sugar, and cinnamon in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.
 
     Spoon hot butter in heated jars, leaving 1/4 an inch headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. (I used pints but jelly jars also work well.)
If you don’t process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.
   

More coming soon…   

So far I have two favorite sites when it comes to canning. The first is Pick Your Own and the second Cooks.com.   

Pick Your Own gives all the steps and tells how long to hot water bath or pressure cook.   

Microwave: Place peaches, sugar, and cinnamon in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn’t run off a spoon when turned upside down. 

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October 4, 2010 - Posted by | Uncategorized

4 Comments »

  1. Ahhhh! I love this post!! Thank you for taking the time to write all of this out, I totally want to try it sometime! 🙂

    Comment by Kayla Olson | October 7, 2010 | Reply

  2. Your totally welcome 🙂 I enjoyed writing it.
    I hope you do try it sometime. You’ll have to let me know how it turns out!
    Have a great week end!

    Comment by joyofdawn | October 8, 2010 | Reply

  3. Mmmm! SO amazing girly 🙂
    Thank you so much for reading my blog! You’re too sweet!
    -Amber

    Comment by Amber | October 9, 2010 | Reply

  4. I think I might just do that! (the art thing, that is). So you’ve wanted to be a teacher too? So amazing. Another thing we have in common!

    Comment by Amber | October 17, 2010 | Reply


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