Apple Sauce

This is my first year putting up apple sauce.  I used Jonathan apples at the advise of the nice lady at the fruit stand in Willard.  I purchased one case and it did 16 pints.  I like to bake with applesauce so I did some without the sugar, cinnamon, nutmeg or vanilla.  Truthfully I tasted both and they were awesome. 

*Disclaimer:  this makes a sticky mess, but it's worth it*

24 large apples
1/2 cup tap water
2 tablespoons lemon juice
1 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract

Peel, core and thinly slice apples. Place apples into a large stock pot with water and lemon juice. Cook covered until tender, about 25 minutes, stirring occasionally. When apples are tender, put into food processor until desired texture.  Put back into put and add granulated sugar, ground cinnamon, nutmeg and vanilla extract and continue to cook until sugar dissolves. Spoon hot mixture into hot jars, to within 1/2" head space, release air bubbles, clean rims and seal. Process in water bath canner for 20 minutes for pints and 30 minutes for quarts.

Spaghetti Sauce

1/2 bushel tomatoes (16 quarts)
1 bunch celery, chopped
1 large zucchini, chopped
1/2 c. salt
3 heads garlic, minced
1 Pint extra virgin olive oil
2 tsp. oregano
2 tsp. basil
2 tsp. parsley
3 lbs. onions, chopped
4 green peppers, chopped
1 1/2 c. sugar
8 small cans tomato paste

Blanche tomatoes then immerse into ice water.  Peel tomatoes and chop tomatoes.  Cook onion, celery, garlic and peppers in oil for 15 minutes. Add tomatoes and other ingredients. Blend with immersion blender until desired consistency.  Simmer 1 hour.

Makes 24 quarts

This year I canned to save freezer space.  I immersed in a hot water bath for 35 minutes.

Peaches in Light Syurp

To can peaches choose ripe, mature fruit of ideal quality for eating fresh or cooking.

48 pounds of peaches will do 18 to 24 quarts

Remove skins from peaches by using a small paring knife or if preferred, dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins.

Cut in half, remove pits and slice to quarters for better fit.

**When canning Cling peaches before removing skin it is necessary to cut around the peach and down to the pit with a paring knife. Make this cut slightly off center easier separation. Then while holding peach in the palms of your hands twist fruit in opposite directions to separate halfs. Then use a peach pit knife to remove pit. Be very carefull when cutting out the pit. Push the knife gently downward and under the pit and then around it

Drop cut fruit into mixture of 1 gallon water and 2 tablespoons each salt and vinegar. This will help to keep peaches from darkening. When all the fruit has been cut, rinse with water and drain before packing.

Cold Pack into sterilized jars and cover with boiling sugar syrup** leaving 1/2 inch head space.

Run a rubber spatula or table knife gently between peaches and jar to release trapped air bubbles. Add more syrup if needed. Wipe rim and screw threads with a clean damp cloth. Add lid, screw band and tighten firmly and evenly. Do not over tighten.

Place jars on rack of hot water bath canner, slowly and gently, lower rack bring water back to boil and process using the hot water bath method.
pts. 30 min.
qts. 35 min.

** Light Syrup
2 C. Sugar
4 C. Water
boil until sugar is dissolved

Kosher Dill Pickels

The hardest part of this recipe is finding the cucumbers. I waited a bit too long so they were hard to come by this year. I figured that they are about $1.48 per quart which is cheaper than the store but the biggest benefit is you know exactly what was put into them which is great.

pickling cucumbers*
whole heads of fresh dill ~ it was far cheaper to used dried so that is what I used
whole garlic cloves (large)
whole small hot peppers ~ I used the cherry peppers
2 qt. water
1 qt. white vingear
1 c. canning salt ~ upon reasearching I also found out you can use Kosher salt

*Select firm fresh cucumbers fresh from blemishes. Do not use cucumbers that are shriveled or have not been recently picked.

Wash and pack in jars.

To each quart jar add 1 head fresh dill, 2 to 3 cloves garlic and 1 small red or green hot pepper.

Bring water, vinegar and salt to a boil. Pour hot solution over cucumbers and seal.

Hot water bath for 15 minutes.

This is enough for 1 batch or one average canner load of jars packed with pickles (about 20-30 medium pickling cucumbers).

Pickles will be ready in 3 to 4 weeks, depending on size of cucumbers.

For plain dill pickles the garlic buds may be left out, if desired.

Do NOT use table salt!!

Canning tomatoes

Well I did it! I am so proud of myself! I am excited. The tomatoes will be i deal for use in soups, stews, casseroles and sauces.

Here is the recipe I used:

Tomatoes-Whole or Halved (without liquid)

Approximate Yields:
21 pounds whole tomatoes for canner load of 7 quarts.
13 pounds whole tomatoes for canner load of 9 pints.

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Leave whole or cut in half.

Raw Pack

Add 2 TBSP lemon juice to canning jars along with 1/2 teaspoon salt to each quart jar. Pack hot jars with prepared tomatoes and press down until spaces between them fills with juice. Leave ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Boiling Water Bath Canner
Pints 85 minutes
Quarts 85 minutes
Because we are at nearly 5000 feet I added another 5 minutes.