This post is an example of how canning and time management tricks come into play......Now lets say I'm at work and out of nowhere someone decides to have a carry in lunch the next day. Yet that evening I've got meetings to go to, dinner to get around not to mention laundry to do and a yard to mow.... you get the picture.... we've all been there. No worries though, because all I really have to do is walk to my pantry pull a jar of apple pie filling off the shelf. Walk to my freezer and pull a frozen single layer pie crust out. I add a few spices to the apples pour in the pie shell, stick in the oven and out comes a tasty Apple Crumb Pie. While that's baking I can get everything else on my to-do list done (multi-tasking at its best) and when I walk in the office the next day for the carry-in everyone thinks I slaved away all night just on their pie. Shhhhh.....it'll be our little secret! One afternoon in the fall canning saves me countless hours the rest of the year, and therefore every bake sale, carry in, meeting refreshments need I have, is quick and easy to pull off.
On the stove I get my syrup mixture going. In a large pot over medium heat I mix a ratio fo 4 cups water to 1 cup sugar and wisk around until the sugar dissolves.
At the same time I've got my jars in hot water in the sink getting them warmed up. I've also got my lids and rings in bowls of warm water and my canner is on the stove 2/3 full of water and the heat is on high to get it boiling.
Next I drain the apples and cook them in the syrup for 5 minutes. At this time I add 1-2 tsp. cinnamon(depending on how large your pot and batch of apples are).
Finally I get my warm jars out and pack the apples (which are hot) into the jars covering with the syrup mixture up to 1/2 inch of head space. I then take a paper towel and wipe off the rims of the jars, place my lids and rings on tightly and place into my canner. Here is a tip: I like to use quart sized jars as one will fill a pie crust.
For canning these I use the boiling water bath method, and leave the jars in there for 20 minutes. After 20 minutes I turn off the heat and leave the jars in there until the steam stops coming out the top of my pressure canner. Once that is done I take the lid off, and remove the jars to a towel on the kitchen counter and wait for the sound of the lids to pop telling me they have sealed completely.
If you are interested in learning more about canning check out our facebook page where you can post and find recipes, ask questions and meet other canners.
And if you are a canner feel free to link up to our Canning Week Linky Party and share what you know and how you can. The linky is open till 4 pm Friday, August 27th and we are excited to announce that we will be having a guest judge for our linky party.....Jane from Make Ahead Meals for Busy Moms will look for the post with the most descriptive explanation, good pictures and entertaining read and that blogger will win a copy of her cook book "Make Ahead Meals for Busy Moms" which is also for sale on Amazon.com