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Posted: Aug/25/2009 10:15 AM PST
Hi everyone. My apple tree is loaded again this year  I'm looking for recipes to freeze or can apples or freeze the entire pie.Appreciate any advice. Thanks |
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Posted: Aug/25/2009 2:23 PM PST
The Ball Blue Book has lots of recipes for preserving apples, not just for canning. Applesauce is good and also Apple Butter. Pies and Pie Fillings are good but you may need the thickener ClearJel® if you freeze else it tends to separate. |
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Posted: Sep/05/2009 12:29 PM PST
Hi Kim, Last weekend I tried this recipe from All Recipes: Apple Pie Filling INGREDIENTS * 5 cups thinly sliced apples * 1 cup white sugar * 2 tablespoons quick-cooking tapioca * 1/2 teaspoon ground cinnamon * 1 teaspoon lemon juice * add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * Customize Recipe * add a personal note Add a Personal Note DIRECTIONS 1. Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently. 2. Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to stir. Pack mixture into a sterilized quart jar, a spoonful at a time, ensuring that there are no air bubbles in mixture. Secure sterilized lid. 3. Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jar into pot using a holder. If processing more than one jar, leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. 4. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight I made 4 quarts in one batch which was approximately 30-32 medium size apples, & I used more lemon juice, since I also squeezed lemon on the slices to prevent from browning, I used the juice of 2 lemons. (in my second batch I cut the sugar down to 3 cups) I was very happy with the results, and plan to make more. I also put one quart in the freezer. This is my first post here, hope that it isn't way too long! |
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Posted: Sep/05/2009 1:08 PM PST
It should be noted that "Tapioca" is not an approved thickener for canning purposes and will tend to separate and become runny. Also lemon juice should be "bottled" lemon juice so that the acidity is known. It varies too much with fresh lemons and creates a potential safety issue in a water bathed product. Here is the correct tested and proven recipe for canning: http://www.uga.edu/nchfp/how/can_02/can_pie/apple_ filling.html |
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Posted: Sep/12/2009 7:32 PM PST
I always prepare apple pies for the freezer just as I would if I were baking them immediately. I package each one in a bag, freeze them raw, and bake them as needed. I bake them straight from the freezer allowing a little extra time in the oven. |
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