Boy are you in for a delicious fall treat! Every year I can apples. I put up several jars of applesauce, and apple pie filling. There can never be too much of either one. To us, fall wouldn’t be the same without them, so here are are our recipes, tried and true!
Harvest Applesauce
24 C. Cooking Apples, cored and quartered
2 Cups water
10 Cinnamon Sticks (opt.)
1-1½ Cups sugar
Directions:
In large pot combine apples, water and if desired, cinnamon sticks.
Bring to a boil; reduce heat. Simmer, covered, for 15-20 min.
Stirring often. Remove cinnamon and pulse in a food processor
to desired consistency. Return pulp to pot and stir in sugar. If
needed, add ½ to 1C water. Bring to a boil. Makes 6 pints (24-½C.
servings).
Preservation options and directions:
Boiling water canning: Ladle hot sauce into hot, sterilized jars, leaving a ½” Head space. Adjust lids. Process in boiling water for 15 min. for pints and for 20 min. for quarts. Freezing: Cool applesauce. Spoon into freezer containers, leaving the recommended headspace. Seal, label, and freeze.
1-1½ Cups sugar
In large pot combine apples, water and if desired, cinnamon sticks.
Bring to a boil; reduce heat. Simmer, covered, for 15-20 min.
Stirring often. Remove cinnamon and pulse in a food processor
to desired consistency. Return pulp to pot and stir in sugar. If
needed, add ½ to 1C water. Bring to a boil. Makes 6 pints (24-½C.
servings).
Preservation options and directions:
Boiling water canning: Ladle hot sauce into hot, sterilized jars, leaving a ½” Head space. Adjust lids. Process in boiling water for 15 min. for pints and for 20 min. for quarts. Freezing: Cool applesauce. Spoon into freezer containers, leaving the recommended headspace. Seal, label, and freeze.
Apple Pie Filling
4 ½ C. white sugar
10 C. water
1 C. cornstarch
3 tbs. Lemon juice
2 tsp. Ground cinnamon
2 drops yellow food coloring
¼ tsp. Ground nutmeg
2 tsp. Salt
6 lbs. (or 24 C.) Apples peeled, cored, & quartered
Directions:
In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and wwater and mix
well. Bring to a boil and cook until thick and bubble. Remove from heat and add lemon juice and food coloring. Sterilize canning jars, lids and rings by boiling them in a large pot of water Pack sliced apples into hot canning jars, leaving a ½” headspace. Fill jars with hot syrup and gently remove air bubbles with knife. Put lids on and process in hot water bath for 20 min.
10 C. water
2 drops yellow food coloring
2 tsp. Salt
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| Our street in the Fall |
Apple Crisp
1/2 C. soft butter
1/8 tsp. soda
1/2 C. flour
1/2 C. packed brown sugar
Pour pie filling in 9×11″ pan and spread evenly. Combine remaining ing. in a bowl and crumble over the top of apple mixture. Bake at 350 degrees for 40 min. or until golden and serve warm or cold. *Great with a scoop of vanilla ice cream!
Shelstring 
The street is so pretty. That's a nice tradition, and it nice that you are able to get apples by the bushel.
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What a gorgeous neighborhood…..the leaves are so pretty! The apple recipes sound delicious! Thanks for sharing them :o)~Des
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Your street is lovely! I usually can pears and instead of pear butter, I make apple butter. We love it! Apples and pears have so many usues. Your recipes sound yummy! Now I want to make an apple crisp! Maybe I will do that for supper tonight. Thanks for the idea!
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