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cortez | 02-08-2009 08:36 AM
anyody got quick and easy fruit preservation i have an apple tree and want to jar it's delicious dropings:shine:

cortez | 02-08-2009 01:23 PM
Re: anyody got quick and easy fruit preservation anyone. Andy?

dupontcobb | 02-08-2009 02:20 PM
Re: anyody got quick and easy fruit preservation Applesauce INGREDIENTS 4 apples - peeled, cored and chopped 3/4 cup water 1/4 cup white sugar 1/2 teaspoon ground cinnamon DIRECTIONS In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. Can also be canned. Apple Pie In a Jar INGREDIENTS 4 1/2 cups white sugar 1 cup cornstarch 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon salt 10 cups water 3 tablespoons lemon juice 7 quarts peeled, cored and sliced apples DIRECTIONS Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples. Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice. Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year. Spiced Apple Rings 4 lbs. firm, tart apples - peeled, cored, sliced 2 qt. water 2 Tbls. lemon juice 4 cups granulated sugar 2 cups water 1/3 cup red hot cinnamon candies 1/3 cup distilled white vinegar 1 Tbls. whole cloves -Soak apple slices in water and lemon juice. -Combine sugar, water, cinnamon candy, vinegar, and cloves in a 6 quart saucepan. -Bring to a boil, then simmer 3 minutes, stirring constantly. -Drain apples, add to hot syrup, and cook 5 minutes. -Serve hot OR follow instructions for canning below. Canning Instructions: -Place boiling water bath canner (or large pot), filled half full with water, on the stove burner and begin to heat. Make sure canner has a removable rack that will fit inside the canner. The canner should be large enough to allow the water to boil 1"-2" over the jars when they are placed on the rack in the canner. -Place an extra kettle of water on the stove burner in case extra boiling water is needed to cover the jars in the canner. -Wash jars and bands in hot soapy water; rinse in hot water. Jars should be boiled in hot water for at least 10 minutes. -Fill jars with hot apples and syrup, leaving 1/2" head space at the top of the jar. Run a non-metal knife or spatula along the inside of the jar to remove air bubbles. Wipe off the top of the jar rim with a clean cloth. -Place hot sealing lid on packed jar next to glass. Screw band on jar until just tight. -Place jars in canning rack, then place rack in canner while water is boiling. Ensure jars are far enough apart to allow for circulation of water around jars. Water should be 1"-2" over the tops of the jars when boiling. -Begin timing for processing as soon as the water returns to a rolling boil. Boil, covered, for 20 minutes. -Remove hot jars from water and place on a towel or rack to cool. Keep jars out of drafts. Do not turn jars upside down. When jars have cooled, ensure they have sealed properly. -Decorate lids by wrapping a ribbon around the rim.

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