Hello people of the inter-webs! After quite some time away from blogging, having felt quite uninspired for a while, inspiration has hit with the coming of a beautiful New England fall.
Not only am I constantly sewing up a storm, but I'm also making time for my love of retro living. From now on this blog will not just cover my adventures in selling my hand made wares, but in sharing my ways of living in a handmade home. For example, did I ever tell you how much I love canning?
Which brings me to today's post:
Apple Canning Extravaganza!
Nearing the end of September on a perfectly crisp, blue sky day (can you tell fall is my favorite yet?) the in-laws and I went apple picking.
Perhaps it's the fondness of childhood memories of my growing up in New England influencing my taste buds, but no apple tastes better than a rosy, crisp Mac picked off the tree. In all of 20 minutes the in-laws and I picked over 60 lbs of apples. While I can eat a lot of apples, things had to be done with these before they went bad.
The plan: 2 Apple Crisps (for immediate consumption), Ginger Apple Chutney, Apple Butter, and Apple Pie Filling.
With my recipes at the ready, I made a small batch of Ginger Apple Chutney the first night. It's a new recipe for me and I wanted to make a small batch to try before committing more apples to it. I'm going to crack open a jar this week to decide.
My peeler sure got a workout.
Looking at all those peels reminds me: Living in Portland I do not have a place to have my own compost bin/ pile. Thankfully Portland has this fantastic roadside service: Garbage to Garden. For a fee of $11/ month (or free if you can volunteer some hours) Garbage to Garden gives you a clean bucket each week that they pick up curbside on your neighborhoods garbage day. Buckets of matured compost are included at your request.
Now back to the apples.
Sunday morning it was back in the kitchen. I got the apple butter going in the crock pot first so it could cook down all day. I used mostly Cortland Apples with a few Macintosh mixed in for the tartness.
Next came the Apple Pie Filling. As Cortland Apples are fantastic for pies I used them here for the pie filling.
I made 7 quarts using the quart size jars for the filling knowing that it will be a popular gift item this holiday season.
In general I do not stray from canning recipes as PH level is very important in your preserved food as to prevent food born illness. The last thing I want is to give someone a big dose of botulism with their tasty pie filling. (Always use tested recipes from reliable sources. My favorites are Food In Jars, the classic Ball Canning Book, and Headspace Canning.
I did end up making one variation to my method: in the recipe for canning apple pie filling the directions say to process the jars in a boiling water bath. When my water was boiling and I added the first filled jar I heard the devastating pop that only means one thing...
It took a Saturday evening and an entire Sunday (hot water bathing the last recipe past 9pm) to get it all done and I still have at least 30lbs of apples left. But listening to all the little pings of the sealing jars as I cleaned up, rounded up my book, and headed to bed made it worth it.
It was a fantastic day. I always love a day in the kitchen with rows of beautiful shining jars full of tasty foods to have waiting for me throughout the winter and spring.
If anyone has some tasty, tried and true canning recipes out there I would love to share!
Until next time.