Free Canning and Preserving For Dummies by Amelia Jeanroy Page B

4.)
    2 Cut the apples in half (don’t peel or core them) and place them in a 12-quart pot. Add enough water to cover the bottom of the pot and to keep the apples from scorching. Cook the apples over medium heat until they’re soft, about 20 minutes. Press the softened apples through a food mill or sieve to remove the skins and seeds.
    3 Return the apple purée to the pot and add the sugar. Bring the mixture to a boil, stirring often to prevent scorching.
    4 Ladle the hot applesauce into your prepared jars, leaving 1/2-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 20 minutes from the point of boiling.
    6 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel. 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! Try adding cinnamon and cloves for a spicy version.
    Tip: To help prevent scorching, use a stovetop heat diffuser under the pot.
    Per 1/2-cup serving: Calories 129 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 34g (Dietary fiber 2g); Protein 0g.

    Apricots, nectarines, and peaches
    Peaches are a wonderful fruit, and by canning them yourself you can save a lot of money. Use a light syrup so that you can enjoy the full flavor of the peach. Trust us: Home-canned peaches are much nicer than the heavy sweetness you find in store-canned varieties.
    Nectarines and apricots are just as tasty as peaches and have the benefit of not needing to be peeled, making them even easier to can. For a quick guide to peeling fruit, see Figure 5-1.
    Apricots make a sunny-flavored addition to the winter meals. They make a great substitute for apples in an apple crisp recipe, too — you’ll love the results!
    Canned Apricots, Nectarines, and Peaches
    Consider this recipe a three-for: You follow the same steps and cooking times for all three of these luscious fruits. The only difference is in the prep step: Whereas you have to peel peaches, you leave the peel on apricots and nectarines.
    Preparation time: 15 minutes
    Processing time: Pints, 25 minutes; quarts, 30 minutes
    Yield: 8 pints or 4 quarts
    10 pounds apricots or 10 pounds nectarines or 12 pounds peaches
    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 your fruit. To prepare peaches, peel them; then cut them in half and remove the pits (see Figure 5-1). To prepare nectarines or apricots, simply cut them in half and remove the pits. Meanwhile, bring the sugar syrup to a boil.
    3 Pack the fruit firmly into hot jars and pour boiling hot sugar syrup over fruit, leaving 1/2-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.
    4 Process the filled jars in a water-bath canner for 25 minutes (pints) or 30 minutes (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! To make a sweeter canned fruit, use a medium syrup.
    Tip: To make peaches easy to peel, blanch them to loosen the skin: Dip them in boiling water for 30 seconds and then dip them in cold water.
    Per 1/2-cup serving apricots: Calories 118 (From fat 5); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 29g (Dietary fiber 3g); Protein 2g.
    Per 1/2-cup serving nectarines: Calories 118 (From fat 5); Fat 1g