It has been a great year for apples! We are helping consumers can pie filling, make apple butter and applesauce and freeze them for use in the winter. Here are several more unusual recipes that I wanted to share that will give you even more ways to preserve and use the abundance of apples.
There are many berry syrups but try making this Apple-Cinnamon Syrup from the newest Ball Blue Book.
(about 6 pint jars)
6 cups apple juice, fresh or bottled (without added calcium)
3 sticks cinnamon, broken
5 cups sugar
4 cups water
3 cups corn syrup
¼ cup lemon juice
COOK: Combine apple juice and cinnamon sticks in a medium saucepan. Simmer 5 minutes; set aside. Combine sugar and water in a medium saucepan; boil to 230°F. Add apple juice, cinnamon sticks, and corn syrup to sugar syrup; boil 5 minutes. Remove from heat. Stir in lemon juice. Remove cinnamon sticks.
FILL: Ladle hot syrup into a hot jar, leaving 1/4-inch headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.
PROCESS: Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars 10 minutes (below 1,000 feet elevation) 15 minutes (1,000-3,000 feet elevation). Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
Spiced Apple Rings are a great side dish with Roast Turkey or Chicken. The red color of the apple rings are especially fun to serve around the holidays! This recipe is from So Easy to Preserve, Sixth Edition, University of Georgia Cooperative Extension Service.
Spiced Apple Rings
(about 8 or 9 pint jars)
12 pounds firm tart apples (maximum diameter, 2 ½ inches)
12 cups sugar
6 cups water
1 1/4 cups white vinegar (5%)
3 tablespoons whole cloves
¾ cup red hot cinnamon candies or 8 cinnamon sticks and 1 teaspoon red food coloring (optional)
Wash apples. To prevent discoloration, peel and core one apple at a time. Immediately cut the apple crosswise into ½ inch rings and immerse in an anti-darkening solution. To make flavored syrup, combine sugar, water, vinegar, cloves, cinnamon candies (or cinnamon sticks and food coloring) in a 6-quart saucepan. Heat to a boil, stirring constantly. Simmer 3 minutes. Remove apples from anti-darkening solution and drain well. Add to hot syrup and cook 5 minutes. Fill half-pint or pint jars (preferably wide-mouth) with apple rings, leaving ½ inch headspace. Fill jars to ½ inch from top with hot syrup. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes (below 1,000 feet elevation) or 15 minutes (1,000-3,000 feet elevation) in a Boiling Water Bath.
Sweet Apple Relish is a perfect complement to barbecued meat. This recipe is also from So Easy to Preserve.
Sweet Apple Relish
(4 pint jars)
4 pounds apples, peeled, cored and sliced thin
1 ¼ cup distilled white vinegar (5%)
1 cup sugar
½ cup light corn syrup
2/3 cups water
1 ½ teaspoons whole cloves
4 pieces stick cinnamon (1 ½ inches each)
1 teaspoon whole allspice
Immerse apples in a solution of 1/2 teaspoon ascorbic acid and 2 quarts of water to prevent browning. Combine sugar, corn syrup, 1 1/4 cups white vinegar, water, cloves, cinnamon and allspice; bring to a boil. Drain apples and add to syrup. Simmer 3 minutes, stirring occasionally.
Remove cinnamon sticks from syrup and place one piece in each jar. Fill hot fruit into hot jars, leaving 1/2-inch headspace. Fill jars 1/2 inch from top with boiling hot syrup. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes (below 1,000 feet elevation) or 15 minutes (1,000-3,000 feet elevation) in a Boiling Water Bath.
Taking advantage of all of the wonderful apples this year will give you enjoyment all through the winter. Remember you don’t have to just make applesauce or pies. Be adventuresome and try these new recipes that will become family favorites!
Food Preparation, Food Preservation, recipes