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Why not just use it as syrup? Nothing wrong with syrup. Another thing one can do is open up the syrup and then try to set it again on the stove as needed one at a time. When you get it to set, just remember the procedure and just consider your stock a semi-processed stored resource. 9/10 of canning is preservation.
I may do that. Just try to set it as I open it...and then make it a refrigerator jam. I had a half of a pint left over that I didn't can, but put in the fridge. I used a bit last night on pork chops...it was excellent. It's like a syrup.
I may do that. Just try to set it as I open it...and then make it a refrigerator jam. I had a half of a pint left over that I didn't can, but put in the fridge. I used a bit last night on pork chops...it was excellent. It's like a syrup.
Another advantage of syrup is one can cheaply make a lower sugar syrup and water bath can it. Crab apples set with little effort and is what I prefer to make for jelly. I also use some sort of sour apple with mulberry that needs plenty of help with acid anyway. When I have done the same with wild plums, I just stopped bothering and let it be syrup, and noticed that I never worried about maple syrup being what it is either. So if anything you have more versatility.
Mom sent her pressure cooker with my brother when he came to visit a month ago. Got new gaskets and gauge, and getting ready to do some canning for the first time! We put in a good size garden when we bought this house a few years ago but have frozen or dried everything extra. Planning this weekend to do pickles with our lemon cucumbers.
We went apple picking yesterday. Of course this means I am canning spiced applesauce this morning. I will do apple butter later on. I am out of ideas for canning apples though. I don't suppose anyone has any ideas or recipes? Please?
We went apple picking yesterday. Of course this means I am canning spiced applesauce this morning. I will do apple butter later on. I am out of ideas for canning apples though. I don't suppose anyone has any ideas or recipes? Please?
Apple Pie filling do a search for it in this thread you'll get the recipe I think.
We went apple picking yesterday. Of course this means I am canning spiced applesauce this morning. I will do apple butter later on. I am out of ideas for canning apples though. I don't suppose anyone has any ideas or recipes? Please?
Consider other methods of preserving. At some point the particular method of preserving becomes a surplus as you noticed. I often dry my apples in one of two forms, leather or dried pieces. I also make juice which can be frozen. The juice also then can become cider or wine, which given the big surplus of apples last year, was an easy 6 gallon batch. And then that can find its way to vinegar....
Consider other methods of preserving. At some point the particular method of preserving becomes a surplus as you noticed. I often dry my apples in one of two forms, leather or dried pieces. I also make juice which can be frozen. The juice also then can become cider or wine, which given the big surplus of apples last year, was an easy 6 gallon batch. And then that can find its way to vinegar....
I think you are right, I need to broaden my knowledge. I am very intrigued by turning it to juice. Alright I m off to learn how to do it. Thanks!
I think you are right, I need to broaden my knowledge. I am very intrigued by turning it to juice. Alright I m off to learn how to do it. Thanks!
There are a few methods. My favorite way, which is also very good for crab apples , is to freeze them, and then put into a nylon bag and a soft fruit press. You can also put apple pieces in a blender to mash them , which will make for a dirty or cloudy juice, which I quite like.
How about crabapples? Anyone got some recipes to use crabapples?
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