canning apple syrup?
Nancy
10 years ago
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Comments (8)
KatieC
10 years agoNancy
10 years agoRelated Discussions
Apple syrup?
Comments (7)To Prepare Fruit Puree: Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve. SYRUPS MADE WITH PUREE 4 cups puree 4 cups sugar 1/2 package or less powdered pectin (if desired) 3 or 4 Tbsp lemon juice (if desired) 1. Mix puree, sugar, pectin and lemon juice. 2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F). 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and cool. 6. Check lids, label, and store in cool, dry place. To Prepare Fruit Juice: Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain. SYRUPS MADE WITH JUICE 4 cups juice 4 cups sugar 1/4 cup lemon juice (if desired) 1/2 package or less powdered pectin (if desired) 1. Mix juice, sugar, lemon juice and pectin. 2. Bring to boil and boil 2 minutes. 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. Remove lid,let stand another 5 min. 5. Remove from canner and let cool. Just add cinnamon to this and it will be fine....See MoreApple Sauce Recipes
Comments (21)I don't know if this is particular to my apples, or if all apples are this way. There is no way I'd try canning mine raw. Mine foam up when heated. I mean like expanding to twice their size. It's like some of the juice in them turns into a gas of some sort, Once thoroughly heated at a boil, this stops and they go down to normal. If I don't get that off-gassing happening (don't boil them long enough) and put them in jars, they do it during the processing and I have a mess. They do seem to seal up fine, but the outside of the jars is sticky from all the liquid that got squished out when the apples expanded. And then because there is so much gas in the jars from the apples doing this, I end up with jars that are floating when I take them out of the canner. This creates quite a vacuum in the jars as the apples cool, so the apples stay expanded and fill the entire jar. When I open them, I get an audible "whoosh" and the apples collapse to normal. I've used them with no ill effects, but there ends up being almost no syrup in the jar. If I did it with ground up apples, I bet I'd end up with half of it outside the jars after processing....See MoreCan I can apple slices in apple juice or cider?
Comments (4)Katrina, I'm including a link from the National Center for Home Food Preparation which addresses this matter. You should be just fine. As for recipes, please check out Your Greatest Hit Recipes for Leesa - The Condensed Version. Many of the best recipes that we share and make over and over again are listed there. I'm certain you'll find something. Good luck, Kathy Here is a link that might be useful: NCHFP - Canning for Special diets...See Moreproblems w/apples in red cinn. hot syrup
Comments (1)Boiling water bath canning, or pressure canning?? They can boil out due to the syrup or apples not being very hot when initially packed into the jars. Flavor may change some, but TEXTURE will definately change or time. If done in a pressure canner, you may want to consider allowing them to remain a few more minutes to cool down more before you open the canner. Here, I added boiling brine to a jar then pulled a vacuum on it. The result was a very STRONG boiling within the vacuum sealed jar, even though there was no heat applied after capping. Lower air pressure inside made the liquid boil very hard again. Pressure canning can also do this, and because the internal temps are very high inside each jar, if they are exposed to cooler and lower outside pressure they can also boil out liquid. It may also be wise to use an inch of headspace as opposed to 1/2 inch. With jars that leaked, you may want to just refrigerate them. The Red Hots contain cinnamon oil, and thats what makes it hot on the tongue. after a few weeks it should tame down a little. Almost like making vinegar brined cukes into pickles. Tasting right after canning gives a weak flavor to the cukes. A month later, they take on the flavor of the brine much better. Did you TASTE your liquid before adding it to the jars? I do hope so, especially if the recipe is too weak or strong flavored. Most people don't like off tastes or surprises once a jar is opened for the first time. Best of luck!...See Moregrainlady_ks
10 years agoNancy
10 years agoannie1992
10 years agoNancy
10 years agoSherry Moore
5 months agolast modified: 5 months ago
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