Apples … Everywhere!

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Nathan and crew have been making applesauce lately with bushels of apples. Don’t you just love fall? Those crisp days, vivid blue skies, and apple-pumpkin-salted caramel everything?

Nathan was very creative and set up most of the canning process in the garage and used a camping stove for the canning. This was their second Saturday canning, and to date, they’ve canned 120 quarts. Way to go, y’all!

They still have some apples left, and they’re hoping to can apple pie filling. Anyone have an awesome recipe? If so, please leave a comment below.

Love,
Sarah

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Mary washing apples with Bethany.

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Melanie worked in the kitchen cooking the apples until they were soft.

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“He that gathereth in summer is a wise son:
but he that sleepeth in harvest is a son that causeth shame.”
Proverbs 10:5

13 thoughts on “Apples … Everywhere!”

  1. The same with us here in southwest Germany!

    We have about 100 apple trees and most of the apples are made juice of (it’s called bag-in-box).

    But I also made some apple sauce. I searched the internet for recipes without sugar and also without cooking too much (in order not to destroy all the vitamins etc.). And it’s very easy: just fill the hot (boiling) apple sauce in very clean bottles, close it, ready. (I also “cook” the bottles for a few seconds in hot water in order to have them very clean.)

    To work with those “nature products” like apples is such a fun time and a great experience for young and old!

  2. Brilliant idea to use your camping stove and take that heat outside! Even in our Michigan fall weather, canning all day can really heat up the house. I’m going to use that idea when I put up my tomatoes next summer.

  3. Fruit Pie Filling: (makes approx. 1 ½ gal/recipe)
    1-gallon water
    3-4 cups of sugar
    1 tsp. salt
    ¼ c. lemon juice (if using blackberries or blueberries)
    Bring the above ingredients to a boil.
    Approx. 4 cups (may need more) Perma- flo mixed with water-
    Add to boiling sugar water mixture. Cook till thickened.
    Remove from heat and add 8-12 cups of fruit. if not canning must cook a little w/fruit in it.
    For Canning—do not make jars to full cold pack 20 min or pressure cook at 5 lbs. pressure for 5 mins.

    Apple—add 2-3 tsp. Cinnamon

    Awesome. Thanks!

  4. Wonderful. I have such fun memories of canning, all summer, with my mom and dad. I did make three types of berry jam this summer.

    Blessings, Mari

  5. Wow~ Way to go! I just did 13 quarts today. So much fun to do & the reward is even nicer…especially when the family gets to enjoy the applesauce all winter long 🙂 Where did you get so many apples!!?? And, yes, Fall is a LOVELY season! My favorite 🙂
    >>>>>>
    A friend and a local orchard.

  6. This is the recipe that my Mom always uses,
    Apple pie filling
    4 1/2 c sugar Mix sugar, cornstarch, cinnamon, and salt,
    1 c cornstarch add water. Heat until bubbly, add lemon juice.
    2 tsp cinnamon Pack apples tightly in jars. Add syrup mixture.
    1 tsp salt Process in water bath 25 min. or pressure canner
    10 c water 10 min. at 10 lbs.
    3 T lemon juice
    peeled and sliced apples
    enough to make 7 qt.[about 30]

    Hope the rest of the canning goes smoothly.
    Charisa

  7. Apple pie:
    3 cups peeled, cored, and sliced apples
    2 TBSP Butter
    3 TBSP Flour
    1/2 tsp Cinnamon
    1 cup Sugar
    Mix it all together

  8. A wonderful recipe I’ve tried and frozen is found at Mennonite Girls Can Cook, Oma’s Apple Pie Filling Recipe. You can go to their site and just type in the title or scroll down on the side bar and it will be found under the Pies and Pastry heading.
    I also loved it for Apple Crisp and even used it for the bottom (top?)of an upside down cake.

    Very yummy!
    Lenora

  9. Apple Pie Filling to Can
    Wash, peel apples, cutting them in quarter and removing stems and cores. Slice or dice apple pieces and set aside.
    Sauce:
    10 cups water
    3 cups sugar
    2 tsp. cinnamon
    1/4 tsp. nutmeg
    2 Tbsp. lemon juice
    Mix together above ingredients in stock pot
    In a separate container, mix together:
    1/2 cup perma flo or non GMO corn starch
    1 cup sugar
    Add to the stock pot and bring to a rolling boil, stirring constantly for one minute.
    Pour sliced or diced apples into the hot sauce and mix thoroughly. Fill jars 3/4 to the top to allow for expansion. Clean tops of jar before placing lids and rings on. Place jars into water bath canner. Fill water to the tops of jars, cover, bring to a boil and let boil for at least 15 minutes.
    Apple Pie Filling to Can

  10. Ejjoy you site! A real testimony of the Lord”s goodness!

    This is the recipe I use…made 14 jars today and many more to go!

    Canned Apple Pie Filling

    For each quart….5 cups sliced apples
    3/4 cup sugar
    Mix and let sit for 10ish minutes till juices start to run.

    Boil for one minute….

    Add 2 T minute tapioca
    2 tsp cinnamon
    1 tsp lemon juice

    Boil for one min.

    Put in qt jars…I do 7 at a time to fill a canner.

    Waterbath for 25 min…

    ENJOY!!.

  11. Beautiful! What size is your canner?

    >>>>>>>>>>>

    I asked Nathan the canner size. He said he doesn’t know the exact size. It is just big. Holds ten quart-size jars. He actually bought it for chicken processing, but they have used it more for canning.

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