LeeFae Posted May 7, 2014 Share Posted May 7, 2014 Quick question - I haven't been around here much lately but will try to get in more often once the get-ready-for-winter burst of activity is done with - but need to ask this quickly. SO. What I mostly do with my apples is chop them, leave the skin on but take out the cores, and stew them in just water until they cook down. Then I use them to make apple crumble. I THINK I can just take the stewed apples and can them in a waterbath canner. Can I? Where do I find out times and stuff if so? All the actual recipes I can find use sugar. or else, they don't leave the skins on and I didn't know if that makes a difference. I am surrounded by boxes and bags and bowls full of apples, and need to can some of them pronto. I don't want to remove skins or use any sugar. Am I correct in thinking this can be done? I wanted to clarify before I jump into it. Quote Link to comment
Virginia Posted May 7, 2014 Share Posted May 7, 2014 All my recipes say to peel the apples, which I do. However, the recipe in the Ball Blue Book gives a recipe for apple rings and says to leave the peel on. I have made applesauce without sugar before, and it is fine. I use a pressure canner, but the BBB calls for waterbathing. Maybe someone else will chime in here. Enjoy all that produce. Quote Link to comment
WormGuy Posted May 7, 2014 Share Posted May 7, 2014 Try this: http://nchfp.uga.edu/how/can_02/apple_sliced.html And this: http://nchfp.uga.edu/how/can_02/apple_rings_spiced.html The first one does not call for sugar unless you want to add it. They can be water bathed. Good luck! John Quote Link to comment
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