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Anyone tried water bath apple slices?


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I've only canned apple slices in light syrup. I didn't know you could use water, thanks so much for bringing this to my attention! The consistency of the apple slices I canned were slightly mushy but they worked fine for pie. In all fairness, I've only canned them once. Now, I freeze the actual apple pie filling. It's much easier to come home from work, toss the pie filling into a crust and have homemade dessert within an hour.

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You can preserve any fruit with just water, but the heavier syrup you use the more firm the fruit, plus less floating of the fruit.

Do you not like the canned pie fillings ?

I usually can apples with red hot cinnamon candies in the syrup, not just plain. I make my pie filling separately using Clear Jel. It also makes a difference the variety of apples you can as to how firm. Of course, Granny Smith are great for pies.

Why not make a few jars, the open one up and see if you like the consistency.

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Violet, I'm allergic to corn, so I haven't had a commercially canned anything in years. Plus we're huge fans of savory pies (apple/onion is my hubbys favorite) so apples canned in syrup aren't too popular here :-).

 

Daylily, cooking in water is a great idea. When apples come in around here I'll have to buy several varieties and see what works best!

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Mt Rider - it's a very different flavor, to be sure, but we really love them on a winter evening.

 

Onion Pie

1 standard pie crust (I like topping mine with apple slices like a tart, but you could put a 2nd crust on top too)

2 large Granny Smiths

2 med sweet onions

4 med yukon gold or new red potatoes

1 tsp pepper

1/4 tsp nutmeg

butter as desired

 

Slice onions, potatoes and apples ~1/4 thick.

Mix spices together in small bowl.

Layer potatoes, then apples, then onions into pie crust. Sprinkle each layer with some seasoning and dab with butter. Continue filling until you are out of veggies. Everything will cook down, so don't worry if it's overflowing. I usually bake at 375 for 45 mins or so.

 

I've also used pink lady apples - they were fantastic! And sometimes I replace the potatoes with mushrooms, but then I layer onions on bottom and mushrooms above, again all covered with apples like a tart.

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  • 5 months later...

Yup, I've tried them, didn't care for the water pack much - the apples lost too much flavor- but canning in apple juice was much better.

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