Apple Butter Recipe for Water Bath Canning

Apple Butter

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 quarts apples -- see * Note 2 quarts apple cider Cinnamon -- to taste Allspice -- to taste * Note: Use at least 1/3 red delicious apples Core apples and cut into quarters. Bring apple cider to a boil. Add apples, and stir constantly. Cook for 3 hours until thick. Put through sieve, filter and take skin and seeds out. Return to pot, stir while cooking for another hour. When thick enough to spread, pour into sterilized jars. Water Bath Canning* This recipe yields ??  www.canning-recipes.com *2008

BBQ Sauce Recipe for Water Bath Canning

All-American Barbecue Sauce Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 10 pounds firm ripe tomatoes -- cored, peeled, and chopped 2 large onions -- finely chopped 3 garlic cloves -- minced 1 tablespoon crushed red pepper 1 tablespoon celery seed 1 1/2 cups brown sugar 1 tablespoon dry mustard 2 teaspoons salt 1 1/2 teaspoons mace 1 teaspoon ginger 1 teaspoon cinnamon 1 cup vinegar, 5% acidity 1/3 cup lemon juice Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Combine tomatoes, onions, garlic, red pepper and celery seed in a large saucepot. Simmer, covered, until vegetables are soft, about 30 minutes. Press tomato mixture through a fine sieve or food mill; discard seeds. Return tomato mixture to the saucepot and add the remaining ingredients. Cook over low heat until mixture thickens, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 20 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. This recipe yields about 3 pints.

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Blueberry Jam Water Bath Canning

Alaskan Blueberry Jam

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 1/2 cups crushed wild Alaskan blueberries 2 tablespoons lemon juice 7 cups sugar 2 pouches liquid pectin Pick over fruit, removing any stems and leaves. Then crush with a potato masher. Measure crushed fruit until you have 4 1/2 cups. Put into large heavy pot. Add lemon juice, then sugar, and mix well. Place over high heat, stirring, and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in pectin at once. Skim off foam, stir and skim off foam. Ladle into hot, sterilized jars and seal. If desired, process as recommended (5 minutes) in boiling water bath. This recipe yields ??

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HotDog Green Relish Water Bath Canning

"HotDog Green Relish" Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 cups finely-chopped cored green tomatoes -- (abt 2 lbs) 3 cups finely-chopped cored cabbage -- (abt 1/2 lb) 2 1/4 cups finely-chopped seeded green sweet peppers -- (abt 3 med) 1 1/2 cups finely-chopped seeded red sweet peppers -- (abt 2 med) 1 cup finely-chopped onion -- (1 lg) 2 tablespoons pickling salt 1 1/4 cups sugar 2 teaspoons mustard seed 1 teaspoon celery seed 1/2 teaspoon ground turmeric 1 1/4 cups cider vinegar Place vegetables in large bowl. Sprinkle with pickling salt, stir well, refrigerate overnight. Combine sugar, mustard seed, celery seed and tumeric in a large pot. Stir in vinegar and 1/2 cup water. Cook, stirring till mixture comes to boiling and sugar dissolves. Rinse vegetables in colander under running water, drain and add to pot. Cook and stir till mixture boils, remove from heat. Ladle hot relish into hot, sterlized half-pint or pint canning jars leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in boiling water canner according to manufacturer's directions for 5 minutes for half-pints, 10 minutes for pints. This recipe yields 6 to 7 half-pints, 3 to 4 pints.

Applesauce Water Bath Canning

Applesauce WATER BATH CANNING Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 2 1/2 pounds apples per quart - (to 3 1/2) -- see * Note Water -- as needed Sugar -- (optional) * Note: Using a sweet variety eating apple may lessen the need for adding sugar. Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Wash, stem and quarter apples; do not core or peel. Cook apples until soft in a large covered saucepot with just enough water to prevent sticking. Press apples and juice through a sieve or food mill to separate seeds and peel from the pulp. Return apple pulp to saucepot. Add 1/4 cup sugar per pound of apples or to taste, if desired. Bring applesauce to a boil, stirring to prevent sticking. Reduce heat; simmer 5 minutes, stirring to prevent sticking. Carefully ladle hot sauce into hot jars, leaving 1/2-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process pints and quarts 20 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. Recipe Variations: Spiced applesauce can be made by adding ground spices, such as cinnamon, nutmeg or allspice to the sauce during the last 5 minutes of cooking. For a chunky sauce, core and peel apples before they are cooked. Coarsely crush half of the cooked apples with a potato masher; press remaining apples through a sieve or food mill. Combine crushed and sauced apple mixtures; continue as for Applesauce. This recipe yields ?? Comments: Can the goodness of this season to enjoy in the next. Whether you’ve grown the ingredients in your own back yard or purchased them with great care from your local market, you’ll enjoy freshness and flavor in the months to come.

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Apple Pie Filling Recipe

Utensils you will need for canning:

Large bowl or container
apple peeler or paring knife
pressure cooker
large sauce pan
butter knife
paper towel
vinegar

Ingredients you will need for canning:

This step by step recipe for apple pie filling is for 7 quarts:

apples (size will determine how many)
4 ½ cups of sugar
1 cup corn starch
1 teaspoon salt
3 Tablespoons lemon juice
2 teaspoons cinnamon
¼ teaspoon nutmeg
10 cups of water

Step by step instructions:

First, clean your quart jars with hot soapy water and rinse well. 

Make sure you have 7 jars and 7 lids and 7 rings.

Next, I usually put my sauce pan on the stove with the 10 cups of water and put it on a medium to high heat. It will be getting hot while I am working the apples.

Add some cold water to my big bowl.

Add about 1/3 cup of lemon juice to this water.  To keep the apples from turning brown. 

Wash and peel apples. 

Making sure to cut out all bad spots.

 Core the apples and slice them. ( I slice mine into the lemon water.)

AFTER apples are sliced and sitting in lemon water,

Finish putting the apple pie filling syrup together. 

To your hot water, in the sauce pan on the stove, add the sugar, cornstarch, lemon juice, salt, cinnamon and nutmeg. 

You must stir this mixture constantly

 Bring the syrup to a boil. 

Put my lids in water on the stove to get them hot at this time.

Remember, step by step! 

Pack the apple slices TIGHTLY in the quart jars. 

CAREFULLY ladle the apple pie filling syrup into the quart jars. 

You will then take your butter knife and insert between the apples and the jar. 

You will see that this helps the apple pie filling syrup run down into the jar. 

Continue adding syrup to the jar until it gets to within 1" of the jar top. 

This also gets rid of air bubbles in the jar.

Dip your paper towel into the vinegar and wipe the jar lip. 

It must be free of the apple pie filling in order to get a good seal.

 Many a jar has not sealed or stayed sealed because of a dirty rim. 

When the rim is clean, add the lid and screw the ring on. 

Continue filling quarts with apple pie filling syrup and apples.

My canner holds 7 quarts. 

I set the quarts of apple pie filling in the canner and I add almost 2 quarts of cold water to the canner.

 My Mirror canner calls for 5 pounds of pressure for 10 minutes. 

You can water bath for 20 minutes, but I prefer using the pressure canner for my apple pie filling.

One jar makes one pie. I like this recipe. It's great if last minute company comes and you need a dessert. You can make apple pie, apple crisp or apple turnovers with this apple pie filling. Its easy to make, easy to use. These easy step by step instructions for canning apple pie filling will have the apple lovers in your life asking for more desserts!

HINTS:

Step by step is the trick. Don't hurry.

Don't forget to add lemon to the water you're slicing into.

Stir apple pie filling syrup constantly while making it.

Be careful handling the apple pie filling syrup..it can burn you.

Be sure to use COLD water when adding water to your canner.

These are the step by step instructions I was taught. I have used it for many years. BUT, you may want to ask your county extension service about canning apple pie filling.

Times and pressures differ according to your altitude.

Follow your canning book that comes with your canner on times and pressures!!

http://voices.yahoo.com/step-step-apple-pie-filling-canning-instructions-1995586.html?cat=32

Bath Canners

USING BOILING WATER

- BATH CANNERS

Kathleen Riggs

, Family and Consumer Sciences

Iron County Office

585 N. Main St. #5

Cedar City, UT 84720

FN/Canning/FS-02

December 1998

WHY CHOOSE BOILING WATER

- BATH CANNING TO PRESERVE FOOD?

Boiling water-bath canning is a safe and economical

method of preserving high acid foods. It has been used for

decades—especially by home gardeners and others

interested in providing food storage for their families

where quality control of the food is in ones’ own hands.

Home food preservation also promotes a sense of personal

satisfaction and accomplishment. Further, the guesswork

is taken out of providing a safe food supply which has

been preserved at home when guidelines for operating a

water-bath canner are followed exactly, scientifically

tested/approved recipes are utilized (1988 or later), and

good quality equipment, supplies and produce are used.

WHAT FOODS ARE TYPICALLY PROCESSED

USING THE BOILING WATER

- BATH METHOD

— AND WHY?

High acid

foods can be safely processed at temperatures

reached in the boiling water bath canner. To kill harmful

molds, yeasts, and some bacteria, processing using the

boiling water bath method ensures the safety of the

preserved produce. Foods such as fruits, pickles,

sauerkraut, jams, jellies, marmalades, and fruit

butters/spreads fit into the high acid group since they have

an acidity, or pH level, of 4.6 or lower. Most tomatoes

and tomato products also fit into this category provided

current recommendations for acidification* are followed.

*

Acidification

: Current recommendations for acidification

of whole, crushed, or juiced tomatoes, are to add 2

tablespoons of

bottled lemon juice

or ½ teaspoon of

citric

acid

per quart of tomatoes. For pints, use 1 tablespoon

bottled lemon juice or ¼ teaspoon citric acid. Four (4)

tablespoons of a 5 percent acidity

vinegar

per quart may

be used instead of lemon juice or citric acid. However,

vinegar may cause undesirable flavor changes. Add sugar

(or salt) to offset acid taste, if desired. This does not

effect the acidity of the tomatoes.

BECOMING FAMILIAR WITH THE PARTS OF A BOILING WATER

-BATH CANNER

These canners are made of aluminum or porcelain-

covered steel. They have removable perforated racks or

wire baskets and fitted lids. The canner must be deep

enough so that at least 1 inch of briskly boiling water will

be over the tops of jars during processing.

Some boiling-water canners do not have flat bottoms. A

flat bottom must be used on an electric range. Either a

flat or ridged bottom can be used on a gas burner. To

ensure uniform processing of all jars with an electric

range, the canner should be no more than 4 inches wider

in diameter than the element on which it is heated.