Free Canning and Preserving For Dummies by Amelia Jeanroy Page A

discoloration,” earlier in this chapter).
    Canned Apples
    Canned apples are wonderful for apple crisp, breads, and other recipes calling for slices or chunks of fruit. Use any crisp, tart apple that ripens in the fall. Summer-ripened apples tend to be softer and won’t hold up well to canning. Try making them with a light sugar syrup for a fresh-tasting treat.
    Preparation time: 15 minutes
    Processing time: 20 minutes
    Yield: 8 pints or 4 quarts
    12 pounds apples
    Sugar syrup, light
    1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
    2 Wash, core, and peel your apples; then slice them into 1/4-inch pieces or cut them into even chunks. Meanwhile, bring the sugar syrup to a boil.
    3 Pack apples firmly into hot jars and pour boiling hot sugar syrup over the apples, leaving 1/2-inch headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
    4 Process the filled jars in a water-bath canner for 20 minutes for pints and quarts from the point of boiling.
    5 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks.
    Vary It! For a sweeter canned apple, try a medium syrup instead.
    Per 1/2-cup serving: Calories 137 (From fat 4); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 36g (Dietary fiber 3g); Protein 0g.

    Apple Pie Filling
    Get a quick start to your piemaking by creating apple pie filling ahead of time. To thicken this filling to just the right consistency, add a tablespoon of flour to the filled pie before adding the top crust.
    Preparation time: 15 minutes
    Cooking time: 45 minutes
    Processing time: Pints, 25 minutes
    Yield: 6 pints
    6 pounds apples
    2 cups sugar
    2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    2 tablespoons lemon juice
    1 Peel and slice or cube the apples. Place the apples and the other ingredients into a heavy pan. Allow the mixture to stand about 30 minutes or until it becomes juicy.
    2 While the apples are standing, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
    3 Cook the apple mixture over medium heat until the apples are softened, about 7 minutes.
    4 Ladle the pie filling into the pint jars, leaving 1/4-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3). Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
    5 Process the filled jars in a water-bath canner for 25 minutes from the point of boiling.
    6 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks.
    Vary It! Substitute or add to the spices listed to create the pie your family likes.
    Per 1/2-cup serving: Calories 121 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 31g (Dietary fiber 2g); Protein 0g.

    Applesauce
    A true family favorite, you can use this sauce in breads and cakes. It is a smooth, sweet version with a pretty rose color that results from cooking the apples in their skins. For a richer flavor, use a variety of apples.
    Preparation time: 15 minutes
    Cooking time: 1 hour
    Processing time: 20 minutes
    Yield: 4 quarts
    10 pounds apples, cut in half
    21/2 cups sugar
    1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter