PoorMusician Posted August 25, 2013 Share Posted August 25, 2013 I saw this recipe for apple slices without a syrup. http://nchfp.uga.edu/how/can_02/apple_sliced.html I'm like making savory pies with apples in cold weather - would these be a consistency that I could use there? Drain well and then put in pie crust? Thanks! Quote Link to comment
Andrea Posted August 25, 2013 Share Posted August 25, 2013 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. Quote Link to comment
Violet Posted August 25, 2013 Share Posted August 25, 2013 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. Quote Link to comment
Daylily Posted August 25, 2013 Share Posted August 25, 2013 I have canned apple slices in apple juice. They're good. It depends on the apple variety. I usually cook a few slices in water just to see how they hold up and if they do, I can them in juice. Quote Link to comment
The WE2's Posted August 25, 2013 Share Posted August 25, 2013 I canned mine in simple syrup...8 cups water, 4 cups sugar. Quote Link to comment
PoorMusician Posted August 25, 2013 Author Share Posted August 25, 2013 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! Quote Link to comment
Daylily Posted August 25, 2013 Share Posted August 25, 2013 My plan was to use them for pies, thickening with arrowroot after opening the can. I never did make a pie with them! We ate them on almond butter toast, waffles, by themselves and even in fruit salads. Quote Link to comment
Mt_Rider Posted August 25, 2013 Share Posted August 25, 2013 Plus we're huge fans of savory pies (apple/onion is my hubbys favorite) PoorMusician....could we have a couple of those savory recipes? Sounds very interesting! MtRider Quote Link to comment
CrabGrassAcres Posted August 25, 2013 Share Posted August 25, 2013 Yes, I have canned in only water with no syrup when I had a super abundance of apples and not enough sugar. Try putting a scant tsp of non-iodized salt in each qt when you can so the fruit will be firmer. Quote Link to comment
PoorMusician Posted August 26, 2013 Author Share Posted August 26, 2013 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. Quote Link to comment
PoorMusician Posted August 27, 2013 Author Share Posted August 27, 2013 No problem Mt_Rider! If you come up with any new combinations, let me know! I've done a lot of experimenting with that base recipe and have been pleasantly surprised. Quote Link to comment
kappydell Posted February 20, 2014 Share Posted February 20, 2014 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. Quote Link to comment
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