Hello World. Last week we all got a bit sidetracked by the wonderful fruits and veggies of harvest time up here in the Pacific Northwest. Don’t get me wrong, I love the few short months of warm summer weather that we have, but I also look forward to the crisp fall weather that is almost upon us. Sheena and I got the opportunity to visit a sweet little family orchard near us and “help” them clean their apple trees. We both ended up a few beautiful apples; and by a few I mean at least 75 pounds! I don’t know what Sheena ended up with but so far I can make one apple pie a month for the next year and a half.
I am also stalked up on apple butter and applesauce, and I have a freezer full of diced apples for strudels, pork chops, and smoothies. And this was just our apple run. I have made over 140 jars of jam! I might have gone a bit overboard this year but the fruit was so nice!
So in light of all us busy little bees, we are going to celebrate the Harvest all week long here at Phat Quarters! We will make up for the lack of a bunting last week with two this week! Sheena made a fun Harvest Bunting, I will share some of my favorite recipes, and we will highlight some awesome aprons that you can purchase from our Esty Shop. So to kick off all the bounty we want to announce the winner of our latest GIVEAWAY for STAMPIN’ UP! If you missed all the fun we had at our blog hop with Jenny from LakeShore Stamping check out her Chevron Mini Album , our Snack Attack Bunting, and our Teachers Gift. And so, drum roll please…Illene B, YOU are the lucky winner of $30 from Stampin’ Up. Don’t worry if you are not Illene, you can still be a winner winner, when you make a chicken dinner, and this delicious apple pie! Enjoy your harvest, I ate a slice of mine for breakfast, shhh – don’t tell.
Apple Pie Filling
12 pounds of apples
12 cups of 100% apple juice
8 cups of water
9 cups of sugar
4 teaspoons of salt
4 teaspoons of ground cinnamon
1.5 teaspoons of ground nutmeg
2 cups of thickener (I use Ultra Gel but you can use corn starch)
1/2 to 2 cups of lemon juice
14 quarts glass jars, with lids and rings
canning supplies (wide stock pot, clean rags, funnel, ladle…)
apple slicer/corer (do they have an official name?)
(1) Fill your sink with warm water and lemon juice, I use between 1/2 a cup to 2 cups of lemon juice depending on how many helpers I have and how long my apples will sit. (The lemon juice will help your apples stay beautiful and the warm water is just to keep apples warm until you place them in the jar)
(2) Peel, slice/core apples and place them into your warm water-lemon bath in the sink (I peel a good majority before I do anything else but I stop when my sink is getting about 3/4 way full and start my liquids, then go back to peeling/coring until the water is boiling.)
(3) Combined your apple juice and water into a large stock pot and bring to a soft boil
(4) In a separate large bowl combined the sugar, salt, cinnamon, and nutmeg – sift together
(5) Add your sugar mixture into your boiling liquid and stir until everything dissolves
(6) bring this to a hard boil and then carefully and SLOWLY add your your thickener about a 1/4 of a cup (at most!) at a time. If you add it all in at once you will get lumps which I hate. If you are using corn starch you might want to take a cup of your liquid out of the pot add it to a separate bowl and then add the corn starch, more liquid, more corn starch, liquid….then add it all back into your stock pot.
(7) Once everything is dissolved, turn your stove down to medium and tend to your liquid for about 10 minutes until you have a beautiful apple syrup, and remove it from the heat source.
(8) Take your sterilize and prepared jars and lids and begin to fill the jars with your sliced apples leaving at least a 1″ head-space.
(9) Using a funnel, ladle your hot syrup over the apples maintaining your 1″ head-space.
(10) Clean off the jar rim with a clean damp towel and put the lid and ring on the jar.
(11) Once you have a batch ready to go you are going to water bath your apple pie filling for 20 minutes at a hard boil. I also place my jars upside down to cool, just to make sure they seal (but that’s just me).
**As a note I have my water bath going on one burner while I am making the syrup on the other and then when I remove my syrup from the stove I add my second water bath so I have two running back to back. This helps you whip these tasty treats out. I was able to to 49 jars done in a day, but I was tired and I had help.
***PLEASE FOLLOW CANNING RULES AND GUIDELINES WHEN CANNING, THERE ARE QUICKER WAYS BUT THAT DOES NOT MEAN THEY ARE SAFE. THIS IS A RECIPE
FOR APPLE PIE FILLING ONLY, NOT CANNING PROCESSES***
Now go make some memories, crafts, and Apple Pie!