Friday, September 16, 2011

Apple Harvest

Canned Apple Pie Filling
The end of the canning season is officially upon me..the apples are falling from the trees and it's time for the last of my harvesting. Each year, I can and freeze a little bit and a lot of everything. Apples are the one thing, I can a lot of. Applesauce and apple pie filling are a must have. Once I got used to having them on hand, it's been impossible to go without! I like to use firm, tart apples for filling but have and will use any apple I can get my hands on.

Here's my apple pie filling canning process:

1/4 cup lemon juice (or use cream instead for a caramel like filling)
1 1/2 tablespoons cornstarch
cinnamon to taste
1/4 cup white sugar
1/4 cup brown sugar
1 pint box of apples that have been cored/peeled and sliced

Combine juice (or cream) and cornstarch in kettle, turn up the heat and whisk until smooth and thick, then add the remaining ingredients in the order as listed above. Mix well and turn off heat. Your filling is now ready for the canning jar. If you're freezing your filling instead of canning it, leave the apples on the heat for a bit longer until the apples start to soften - then freeze. 

Makes 1 pint of filling - You can double, triple and quadruple it until get you get your hot water bath filled.

Hot water bath method - 20 min for pints and quarts. 

Ball Blue Book Apple Pie Filling:
6lbs of apples
2 cups white sugar
1/4 cup flour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
2 tablespoons lemon juice 

Now that you've canned some pie's a recipe where you can use it!

Caramel Apple Empanadas:
Shells: Combine
4 c flour
1 tsp salt
1 tsp baking powder

Cut in:
1/2 c butter

1 1/8 c milk
2 tsp sugar
1 egg

Divide dough into walnut sized balls and roll into 4/5" circles - fill half circle with filling - Fold half and seal into half moon - deep fry! Makes approx 30 turnovers

Caramel Apple Empanadas
 For a tasty dinner you can also fill these empanadas with seasoned, browned beef and serve with pico or salsa. If I'm filling them with fruit, I glaze them after wards with some homemade icing.!

Giving credit where credit's due: The Empanada recipe was given to me by my honorary sista and dear friend Holly Hammond, she's incredible in so many ways - the kitchen being just one of them!

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