Have to wait a week for the pressure cooking doo dad.
Apples are high acidity foods and should be fine to boiling water bath which is what it looks like you're doing here
BTW: I hope you didn't throw out the cores and peals!! ?!?! Those make fantastic apple butter (just run them through a chinois part way through cooking to press the flesh off of the actual peal /seeds).
My favorite canned apples that I haven't had in a long time (20+ years?) was the larger (say 1 to 1.5" diameter) crabs we'd can whole in simple syrup with some cloves stuck in them. You could pick one by the stem and just stick the whole thing in your mouth and pull out the core. Man those were tasty!
well jim, it kinda amusing to me to see folks like you just getting into the canning of food world,, i have been around it since childhood does make for some fine eating in the winter time when the stuff is long gone.
you got a recipe for those crab apples ryan?? sounds kinda like spiced apples in the store
Apples are high acidity foods and should be fine to boiling water bath which is what it looks like you're doing here
Apples are high acidity foods and should be fine to boiling water bath which is what it looks like you're doing here
BTW: I hope you didn't throw out the cores and peals!! ?!?! Those make fantastic apple butter (just run them through a chinois part way through cooking to press the flesh off of the actual peal /seeds).
My favorite canned apples that I haven't had in a long time (20+ years?) was the larger (say 1 to 1.5" diameter) crabs we'd can whole in simple syrup with some cloves stuck in them. You could pick one by the stem and just stick the whole thing in your mouth and pull out the core. Man those were tasty!
Been a long time so I don't really remember the details (mostly just the eating ). i'll give you what I remember though. As I recall them we just used a simple syrup (50/50 sugar/water by volume heated until it dissolved) and then stuck 2-4 cloves into the skin of each apple, packed them into jars and boiling water bath canned them covered in the syrup. I think we poked the apples with a fork to let the syrup in (not positive but seems right). I don't remember the cooking time duration - I think maybe 30 to 45 minutes but its been so long I don't know. I see some people pre-cooking crabs like this - I don't remember if we did or not. I see some folks remove the blossom end, I know we didn't but don't know why or why not. I don't remember there being other spices in the jar but can't see how it would hurt if you wanted to add them Maybe a little cinnamon stick and whole allspice?
We did a thinner slice...1/2", cloves and cinnamon in the simple sugar...1 quart water...1.5 cups sugar. We use honey because it's so abundant. Can as normal. I really want to toss a knuckle of ginger in there. What about a whole nutmeg Ryan...pint jar?
Ginger sounds good to me The only real downside to to much ginger is that it can get soapy tasting in some uses (haven't really figured out exactly all where/why), but it seems that candying it (or cooking in syrup I'd think would do the same probably?) seems to mitigate that. Other than that I personally don't think you can have to much ginger!
I remember when we did jams with 100% honey and wax seals (please don't use wax seals, this was in the late 70's and we didn't know better ) the honey jams had more mold problems than the sugar based jams. Not really sure why as the sugar content should have been similar.. I suspect that it was somehow sticking to the jar more or something and impeding the seal between the wax and the jar. No problems with modern canning jars though. I'd agree the taste should be better!
Saw that coming Ryan...2-3 grates of fresh ginger...little bite, nothing offensive.
It's so cool to find some one that remembers wax seals!! 1/8 to 1/4" thick and then the lid...that goes way way back!!
I'm settling back and letting Stacey learn this stuff. Most...not all!!! of us that are 40+ grew up in homes that canned. Like turning...it's a lost art, but secretly on the rise. Unlike times past...we are trying some different stuff, if it bombs, crack the lid and do it again! Just cuz...thanks Brent!!