I was so excited the other day to find out my friend had got a huge amount of apples for 19 cents a pound! Of course she had to drive a ways out and buy an amazing quantity, but she did and decided to sell the rest. I went over and got 90 pounds of apples from her and didn't even make much of a dent in what she had. So, as you may already know, I can't let thinks sit very long. I had the opportunity and energy so we began canning that evening. If I'm going to make a mess anyway, might get as much done as possible. There is no way I could have accomplished all we got done that evening without the families help. Everyone jumped in and in someway helped. We canned 26 quarts of cooked cinnamon apples, 7 quarts of applesauce, 4 apples pies and an apple crisp all that evening. The apples are very large so we couldn't use the apple peeler slicer, we had to hand peel most them for the sauce, pies, and crisp. It was so worth it. Our house smelled amazing. I actually kept 20 pounds for our own eating and they are so yummy. Here are some pictures and recipes for how I did things. Thank you so much Amy and my family. Have a great day and God bless.
Alicia
My recipes are all approximates based on how many apples and how sweet the apples are.
Canned Cinnamon Apples
fill pan 1/4 with water, add 1/2 as much sugar, and a few tablespoons cinnamon. Bring to a boil to dissolve sugar. Add cubed apple pieces (seeds removed) and simmer 15 to 30 minutes, until it reaches the tenderness you prefer. Place in clean jars. Push apples down then top with juice from the mixture to bottom of rim. Seal with scalded lids and rims. Hot water bath for 20 minutes. Let cool, enjoy throughout the year.
Applesauce
Fill bottom of pan with 1 inch water and half as much sugar. Add a few tablespoons cinnamon. Boil to dissolve. Add peeled, cored, and sliced apples. Reduce heat and let simmer for at least an hour. Stirring off and on. Add more sugar or cinnamon to taste. Once to a soft consistency smash with a masher or place in blender. Fill jars, place lids on, and turn upside down for 10 minutes, turn back up and let sit until cooled and sealed.
Apple Crisp
Place 8 cups peeled, sliced, cored apples in cake pan. Mix 2 cups brown sugar, 1/4 cup flour, 2 cups oatmeal, and 1 Tblsp cinnamon. Add 1/2 cup soften butter. Mix with fork. Pat down on top of apples and bake 350 degrees for 30 minutes.
Apples Pie
Make pie crust. Place bottom crust in pan. Mix 3/4 cup sugar, 2 Tblsp flour, 1 tsp cinnamon, dash nutmeg, and dash of salt. Add to 6 cups peeled, sliced, cored apples. Place in pan. Top with 2 Tblsp butter and top pie crust. Back 400 degrees for 50 minutes.
Enjoy.
Alicia
 |
| beautiful, yummy apples. |
 |
| the fruit of our labor |
 |
| Can you tell how big the apples are? Only took three apples to fill a pie. |
Canned Cinnamon Apples
fill pan 1/4 with water, add 1/2 as much sugar, and a few tablespoons cinnamon. Bring to a boil to dissolve sugar. Add cubed apple pieces (seeds removed) and simmer 15 to 30 minutes, until it reaches the tenderness you prefer. Place in clean jars. Push apples down then top with juice from the mixture to bottom of rim. Seal with scalded lids and rims. Hot water bath for 20 minutes. Let cool, enjoy throughout the year.
Applesauce
Fill bottom of pan with 1 inch water and half as much sugar. Add a few tablespoons cinnamon. Boil to dissolve. Add peeled, cored, and sliced apples. Reduce heat and let simmer for at least an hour. Stirring off and on. Add more sugar or cinnamon to taste. Once to a soft consistency smash with a masher or place in blender. Fill jars, place lids on, and turn upside down for 10 minutes, turn back up and let sit until cooled and sealed.
Apple Crisp
Place 8 cups peeled, sliced, cored apples in cake pan. Mix 2 cups brown sugar, 1/4 cup flour, 2 cups oatmeal, and 1 Tblsp cinnamon. Add 1/2 cup soften butter. Mix with fork. Pat down on top of apples and bake 350 degrees for 30 minutes.
Apples Pie
Make pie crust. Place bottom crust in pan. Mix 3/4 cup sugar, 2 Tblsp flour, 1 tsp cinnamon, dash nutmeg, and dash of salt. Add to 6 cups peeled, sliced, cored apples. Place in pan. Top with 2 Tblsp butter and top pie crust. Back 400 degrees for 50 minutes.
Enjoy.
