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Post by Ceorlmann on May 8, 2014 23:04:11 GMT -7
A few days ago I decided that it was time to circulate through at least one jar of canned apples. I had added some Ceylon cinnamon to the mix of light syrup and locally grown apples, and the result was a jar of apples that tasted flat out incredible. Not too sweet, and a good texture. None of us got sick afterwards either, and considering I never canned anything prior to last fall that's a definite confidence booster for me.
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Post by angelhelp on May 9, 2014 2:31:28 GMT -7
I will vouch for the yumminess
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Post by Number5 on May 24, 2014 10:22:24 GMT -7
How did you process then for the canner ? My wife usess one of those rotary machines which also core the apple at the same time. It cuts the apple in a sprial but I think it make them too thin and they get soggy in the canner. We've tried making pies with our home canned apples but they come out more like applesauce pies (bleech ). Her home canned applesauce though is delicious.
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Post by Ceorlmann on May 24, 2014 15:22:51 GMT -7
I would cut them by hand as well as using the peeler/corer device as I have one myself. Getting it to work depends almost entirely on where the apple is stuck when you process it using that device.
Using the corer/peeler is best if you intend to cook the apples in the pie from the get-go. I personally like eating food straight from the mason jar.
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Post by thywar on May 24, 2014 16:36:28 GMT -7
I personally like to drink mine from the mason jar. The one with 'XXX' on the flat
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