Apple Pie Filling in a Jar

I recently was blessed with a huge bag full of apples. I needed to work fast so I wouldn't lose them like the box of plums a few weeks ago. I thought of making apple pie filling. When I want to make a apple pie later all I have to do is make a crust. This was fairly easy. However a small amount of canning equipment will be key. As stated in my post jars-jars-and-more-jars from last year everyone knows that I have way too many canning jars, and I have acquired even more in the last year. I used quart jars, and ended  up with 7. It was hard to say how many apples I used since they were all different sizes. I used about 1/2 of a paper grocery bag full. If you are new to canning and want to learn How to Can this is a great website that will help with the safety precautions. It takes some time to peel, core and slice the apples.

This is only 2/3 of the apples I used

Put lemon juice in the water to prevent browning

Apple Pie Filling:

Apples peeled, cored, sliced 1/4 inch thick
8 cups of water
1 cup water
1 cup Cornstarch
4 1/2 cups sugar
1 TBS Cinnamon
2 tsp Ginger
1 tsp Nutmeg
1/4 tsp Salt
1 TBS lemon Juice
7 Cinnamon sticks

Have hot clean quart jars with 1 cinnamon stick per jar ready. Have your boiling water ready, and lids and bands ready to place on jars once they are ready. With sliced apples standing by.
Combine 8 cups of water with Sugar, Cinnamon, Ginger, Nutmeg, Salt in  a large pot and bring to a boil. Mix 1 cup water with cornstarch. Slowly add the cornstarch "slurry" into the boiling sugar mixture while mixing vigurously with a wire whisk.  Once it's thickened up take it off the heat and add the sliced apples. Stir the apples in and quickly add to the hot quart jars leaving 1 inch headspace.  Process in a boiling water bath for 20 minutes.
Once it's all stored away you can make apple pie with ease.

Grape Juice

Homemade Grape juice- AMAZING! This is one of many canning projects that I have made a tradition. Having homemade grape juice on hand is great. My kiddo drinks alot of liquids. When I can control what goes in his drinks I am all for it. It is really fun to say "I made grape juice today!!"
For beginner canners this is the best to start with. It uses the water bath canning method explained here http://pickyourown.org/water_bath_canning_directions.php  and very little time.
The type of grape that is used will determine the flavor. I used concord grapes that I found at a farmers market.
After gathering all the ingredients get your canning gear ready. Sterilize jars, get the water boiling.

Grape Juice: 6 quart Jars

6 - 1/4 cups sugar
6 cups grapes cleaned and picked from stems
6 Quarts boiling water-  different from water bath

Pour the 1/4 cup sugar and 1 cup grapes in each quart mason jar then pour boiling water into each jar leaving 3/4" head space. Wipe the rims and place a new canning lid on top, screw on the ring. Process in boiling water for 15 minutes. Take out and let sit for 24 hours. After 24 hours check the lids to make sure they are sealed it shouldn't "pop" when pressed. If a "pop" does occur  refrigerate and use with a 3-5 days.
Congrats! you just made grape juice. This is a concentrate- When ready to make the juice strain out the grapes and push out all the juice, then add about 4 cups of water and refrigerate. Play around a bit with adding the water- I once added too much water and it was only OK. Now it's not going to be as syrupy as the kind that is bought in the freezer section. Just grapes and some sugar.

Grainy Beer Mustard

Soaking Mustard Seeds in Beer

 I never knew that making mustard was so easy. I came across some mustard seeds 1/2 price, I figured I would give it a go. Just like my other recipes, I change it to my needs or what I have in my pantry. I found a great recipe from smedette. I didn't have everything her recipe required, so I changed it a bit.
I must say if you have never made mustard, just do it. It's so easy, you don't even have to can it. Just keep it in the fridge, or share with friends. Either way it will disappear quickly! I had it the other night on my burger- and it was 1 million times better then the store bought stuff!


When buying spices look for them in the Bins or bulk section of the store. Buying in bulk is much more inexpensive, then the tiny fancy jars. I like to make a big trip down to Pike Place Market and visit Market Spice- they have the best selection. 


Grainy Beer Mustard:
1 12oz bottle of beer
 (I used Pyramid Hefeweizen)
1/2 cup brown mustard seeds
1/2 cup yellow mustard seeds
1/2 cup mustard powder-mild works best
1 TBS onion powder
1 TBS Kosher Salt
1/2 cup apple cider vinegar
3 garlic cloves minced
2 TBS Sliced jalapeño pickled
1 TBS sliced habanero pickled 
Pour beer and mustard seeds into a glass jar and set aside for a few hours- or even overnight in Fridge, to let the seeds soften.
Whisk mustard powder, onion powder and salt in a small bowl.
Using a food processor or blender, blend the garlic, jalapeño, habanero together. Add the beer soaked seeds, blend to break up about half of them.  Whisk in mustard powder mixture and vinegar. Put in non-reactive pot and cook over medium heat until just barely boiling; whisking often.  Turn down heat to low and simmer for 10 minutes, cook longer if you desire a thicker mustard, or less for a thinner mustard. And thats it, mustard is made. Let it sit for a few days for the flavors meld. Refrigerate if you don't plan to can. 


For you canners out there, this is easy.
 Use a hot pack method, for water bath processing. Process in boiling water for 10 min. take out and let sit for 24 hours, remove rings and store. 
I hope you all enjoy!

Tomato, Basil and Garlic Sauce

I am not a huge fan of store bought tomato sauce, it has so much stuff in it. For some crazy reason they add sugar, don't get me wrong I l-o-v-e sugar- but NOT in my Tomato sauce! This sauce recipe is so versatile, it can be used for spaghetti, lasagna, pizza, dipping, and soups. It can be canned as well! My postJars,Jars, and more Jars! proves I have plenty of jars to can up this season's tomatoes. Right now is the tail end of tomato season, so if you plan on making this you better hurry! I have 2 recipes here a small one and a big one. If you are planning to can, take the leap and do the big one. The method for  canning is water bath. Not too scary, just a big pot of boiling water and mason jars with lids and bands. I got 25 pounds of tomatoes for $13.33, that was a screaming deal, I got 7 quarts, and 1 pint of sauce.  The garlic was from my garden, and basil was from a friends garden. This recipe is a base, browned meat or meatballs can be added for a tasty meat sauce. You can also kick it up a notch and add red pepper flakes, or diced jalapeños.

Adapted from Ball Canning recipes

Large Batch- Recommended for canning 

25 pounds Roma Tomatoes 

25 lb tomatoes
1 cup chopped onion
10 cloves garlic, minced
2 Tbsp olive oil
1/3 cup finely minced, fresh basil

Chunky sauce

Only if canning:
1 Tbsp Bottled lemon juice per hot jar
7 Quart or 14 Pint glass preserving jars with lids and bands

Small Batch:

Smooth Sauce ready for Basil

10 lb tomatoes (about 30 medium)
1/2 cup chopped onion
4 cloves garlic, minced
1-1/2 tsp olive oil
2 Tbsp finely minced fresh basil 

 

 Wash the tomatoes. Remove core and blossom ends. Cut into quarters. Set aside.
Saute onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes,stirring occasionally.
Puree tomato mixture in a food processor or blender, working in batches. Strain ( a fine mess strainer) puree to remove seeds and peel.Toss the tomato puree and basil in large stockpot. Bring to a boil. Reduce heat and simmer until volume is reduced by half( I didn't reduce by half more like a fourth I wanted a looser sauce), stirring to prevent sticking. Once the sauce has reached your desired thickness it can be gobbled up. 

Now only if you are canning: Prepare boiling water canner (large pot filled half way with boiling water, with a rack in the bottom to prevent the jars from touching the bottom).Heat jars in the sink covered in simmering  water. Heat lids in small saucepan with simmering water. Do not boil. Set bands aside
 Add 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch head space. Remove air bubbles with a chopstick. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed. Store in a cool dry place, not the refrigerator. 

Tomato, Basil and Garlic Sauce ready for Later!