The air turns cool and crisp with a wonderful smell in the air.. what is it?  It is apple season!!   Now whether you get a great deal at the market or you take a family trip to a u-pick orchard,  the next time you have a load of apples to deal with you will know where to come!!

These recipes cover everything I can think of, from cannning apples plain - to apple filling and... YUMMM... apple butter - to great cakes, pies and breads...
 
 About apples...

Red Delicious - most popular eating variety, not a good cooking apple.

Golden Delicious - excellent for eating out of hand and baking, pies and sauce

McIntosh - best loved as eating apple, makes excellent sauce and pies, collapses when baked

Rome Beauty - ultimate baking apple, not best chioce for eating fresh.

Jonathan - for eating fresh, in pies and sauces, not for baking.

Granny Smith - sweet-tart and crip, excelent for eating, pies, sauce and baking

Pippins (Newtown) = better for cooking than eating fresh

Gravenstein - excellent for all cooking uses. Some think it is a bit tart for eating,

The Sunset Home Canning book recomends the following varieties for freezing:
Golden Delicious, Granny Smith, Gravenstein, Jonathan, Newtown Pippin, Rome Beauty.

The Sunset Home Canning book recomends the following varieties for canning:
Golden Delicious, Granny Smith, Gravenstein, Jonathan, McIntosh, Newtown Pippin.

Recipes... 

Apple Pie Filling
From Kerr's Home Canning and Freezing Book
shared by Jackie King on the Friendly Freezer mailing list.

18 (6lbs) large baking apples
1 1/2 - 2 cups sugar
1/3 quick cooking tapioca
3 tablespoon lemon juice
1 1/2 -2 teaspoons cinnamon
ascorbic acid or lemon juice

Prepare 2 qts of ascorbic acid (Fruit Fresh) as directed on package or 2
tablespoon of bottled lemon juice in 2 qt water to prevent the apples from
browning.  Peel and core apples.  Slice into ascorbic acid solution.  Drain.
  In an 8qt saucepan, combine apples and remaining ingredients.  Let stand
for 15 minutes.  Cook over medium heat for 10 minutes or until mixture
thickens and apples edges are tender, stirring frequently.  Immediately fill
hot sterilized qt jars with mixture.  Wipe jar tops and threads clean.
Place lids on jars and apply jar rings. Let cool completely before placing
into freezer.
Yield: 4 qts.

Note:  I have put the filling in plastic freezer boxes instead of jars.
 

Apple Crumb Pie
From Kerr's Home Canning and Freezing Book
shared by Jackie King on the Friendly Freezer mailing list.

1 quart frozen Apple Pie filling (recipe above)

Topping
1/2 cup flour
1/3 sugar or firmly packed brown sugar
4 tablespoons margarine
1/4 cup chopped pecans (optional)

Partially thaw apple pie filling so that apples break up but some ice crystals remain.  Heat oven to 400 degrees.  Prepare desired pastry for single pie crust using 9 inch pie pan.  Spoon pie filling into pastry lined pan.  In a medium bowl, blend topping ingredients to form crumbs.  Sprinkle over pie filling and bake 40-45 minutes or until topping is golden brown.
Yield 8 servings.
 

Crockpot Apple Butter

Recipe By     : Patty Padgett
Serving Size  : 5

   4      Quarts        Apples, Peeled -- thinly sliced
   4      Cups          Sugar
     3/4  Teaspoon      Ground Cloves
   3      Teaspoons     Cinnamon
     1/2  Cup           Cider Vinegar -- to 3/4 cup
   1      Dash          Salt

Mix everything in crockpot and cook on low for 12-14 hours.  Leave in
crockpot and mix with mixer.  Turn on high and get boiling hot.  Keep on
high while filling jars.  Seal and process for __ minutes in a water bath.
Makes 5 pints.
 
 
 

Apple Pie In A Jar

Recipe By     : Virginia Watson
Serving Size  : 7

  28      Cups          Peeled Apples -- sliced
     1/4  Teaspoon      Nutmeg
   4 1/2  Cups          Sugar
   1      Teaspoon      Salt
   1      Cup           Cornstarch
  10      Cups          Water
   2      Teaspoons     Cinnamon
   3      Tablespoons   Lemon Juice

Pack apple slices tightly in quart jars.  Make a syrup from sugar,
cornstarch, cinnamon, nutmeg, salt and water.  Cook and stir until thick
and bubbly.  Add lemon juice, seal and process jars in water bath for 20
minutes.  Makes 7 quarts of filling.

Note.. the syrup gets very thick and is difficult to get into the jars.. it is easier to mix the syrup over the apples then fill the jars.
  

APPLE BREAD

1/2 cup shortening
1 cup sugar
2 eggs
1 tsp. baking powder
1/2 tsp. salt
2 cups flour
1 tsp. baking soda
1 tsp. vanilla
1/2 cup nuts, diced
2 cups apples, diced
Sugar & cinnamon

Cream sugar & shortening.  Add eggs.  Sift together all dry ingredients except
sugar & cinnamon and add to sugar and shortening mixture.  Blend.  Add apples,
nuts & vanilla.  Place in a loaf pan.  Sprinkle with sugar & cinnamon.  Bake
at 350 degrees for 1 hour.
 
 

Apple Bread Pudding

   2      Tablespoons   Butter or oleo
   3      Eggs
   8      Slices Stale Cinnamon- Raisin Bread
     1/3  Cup Sugar
   1      Teaspoon Vanilla
   1      Large Cooking apple, Pared and coarsely chopped *
     1/2  Teaspoon Cinnamon
     1/4  Teaspoon Salt
   2 1/3  Cups Milk

Heat oven to 325`.
Spread butter on bread slices.   Cut each slice into 1" cubes.   Place half of the bread cubes in a greased shallow 2-qt. baking dish.   Top with half of the chopped apples.   Repeat layers, using remaining bread cubes and chopped apple.   In a large  bowl, lightly beat milk, eggs, sugar, vanilla, cinnamon  and salt.   Pour over bread and apples in  dish.   Bake 1 hour or until knife inserted 1" from edge of dish, comes out clean.

You can add 1/2 cup nuts or raisins to this.

Notes: * I used 5 medium apples instead of 1 large.  The more you like the
             taste of apple over the bread, the more apples you can use.
 
 

Apple Cranberry Bars

Recipe By     : Land O Lakes Holiday Memories
Serving Size  : 48
 

   1  1/2  cups          granulated sugar
   1      cup           butter -- softened
   2                    eggs
   2      teaspoons     orange peel -- grated
   2      teaspoons     vanilla extract
   2 1/4  cups          all-purpose flour
   1      teaspoon      baking soda
     1/4  teaspoon      salt
   2      cups          peeled apples -- chopped
   1      cup           cranberries -- fresh or frozen
                        --coarsely chopped
   1      cup           chopped nuts
                        Orange Butter Cream:
     1/3  cup           butter -- softened
   3      ounces        cream cheese -- softened
   1      teaspoon      vanilla extract
   2      cups          powdered sugar
   1      teaspoon      orange peel -- grated
   2      teaspoons     milk -- to 4 teaspoons

     Preheat oven to 350 degrees; grease a 15 x 10 x 1-inch jelly roll pan.  In a large mixer bowl, combine the sugar, butter, eggs, orange peel and vanilla extract.  Beat on medium speed, scraping the bowl often, for 2 to 3 minutes
until well mixed.  Reduce the speed to low; add the flour, baking soda and salt.  Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed.  By hand, stir in the apples, cranberries and nuts.  Spread in the prepared pan.  Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely.   In a small mixer bowl, combine the butter, cream cheese and
vanilla extract.  Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed.  Reduce the speed to low.  Continue beating, gradually adding the
powdered sugar, orange peel and enough milk for desired spreading consistency.  Thinly frost the cooled bars; cut into bars.
 
 

APPLE CAKE

Recipe By : National Apple Harvest Festival, 1998
Serving Size : 8

4 tablespoons shortening
1 teaspoon cinnamon
1 3/4 cups sugar
1/2 cup nuts -- chopped
2 teaspoons baking soda
--dissolved in 8 tablespoon water
5 cups apples -- chopped fine
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 cups flour -- plus 4 tablespoons
***TOPPING***
1 cup brown sugar
2 tablespoons butter
2 tablespoons flour

Combine all ingredients and mix well:

Bake 40-50 minutes at 350*. Top with Cool Whip, ice cream or Topping.

Topping: Mix together, add enough water for spreading consistency. (Put on cake as soon as it comes out of the oven).
 
 

APPLE CRISP I

Recipe By : National Apple Harvest Festival, 1998

sliced tart apples
1/2 cup water
1/2 cup butter
3/4 cup brown sugar
1 cup flour
1 teaspoon cinnamon

Cover bottom of baking dish with sliced tart apples. Add water, then cover with blended butter, sugar, flour, and cinnamon. Bake in a 350ø oven for about 30 minutes. This may be served hot or cold, with or without cream.
 
 

APPLE CRISP II

Recipe By : National Apple Harvest Festival, 1998
Serving Size : 8

4 cups apples
--early varieties
1/4 cup water
1 teaspoon cinnamon
1 cup sugar
1/2 cup butter
3/4 cup flour

Place apples, water and cinnamon in a buttered baking dish. Mix: sugar, butter and flour. Sprinkle over apples. Bake at 375ø F. for 3/4 of an hour. Serve warm with milk or whipped cream.
 
 

APPLE CRUMB PIE

Recipe By : National Apple Harvest Festival, 1998
Serving Size : 8

***PASTRY***
2 cups sifted flour
1 teaspoon salt
2/3 cup shortening
5 tablespoons cold water
-- to 6 tablespoons
---filling--
4 large tart apples
1/2 cup sugar
1 recipe plain pastry
3/4 cup enriched flour
1/2 cup sugar
1/3 cup butter or margarine
1 teaspoon cinnamon

Pare apples; cut in eighths and arrange in 9-inch pastry lined pie pan. Mix 1/2-cup sugar with cinnamon; sprinkle over apples. Sift 1/2-cup sugar with flour; cut in butter till crumbly. Sprinkle over apples. Bake 40 to 50 minutes at 400*
 

Homemade Apple Juice

Obtain (purchase or pick) a large amount of apples.   Don't peel the apples.   I usually pick wild apples and then take them to a neighbor who has a press machine.
It is too much work to do at home.   Then I will can them by pouring the fresh pressed juice into quart or pint jars, seal and place in boiling water.   Process the jars for 10 min.   Remove the jars from the pan and let them cool.
 

Fresh Apple Cake
Serves 12

2 C sugar
1 C shortening
2 eggs
2 C flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
4 C chopped cooking apples
1 C chopped nuts

Sauce:
1/2 C packed brown sugar
1/2 C sugar
1/2 C margarine
1/2 C whipping cream (not whipped)
1/2 tsp vanilla

Cream together sugar, shortening, and eggs. Sift the dry ingredients and add to mixture. Add chopped apples and nuts. Bake in a greased 9x13 inch pan for 45 minutes at 350 degrees F.  (The cake may have several dips in it and come out looking very uneven. It will taste fine and look okay when cut in squares. The moisture from the apples can cause this to happen.)

For the sauce: In a small pan combine the sugars, margarine, and whipping cream.
Bring mixture to a boil and then add vanilla. Pour sauce over individual servings of cake.

It may be warm or cold, but is particularly good warm.
 

PEACH AND APPLE SALSA

This recipe was created for: Grilled Chicken with Peach and Apple Salsa.
(Also good for pancakes or biscuits)

Ingredients:
2 large ripe but firm peaches
1 small Granny Smith apple, peeled, cored, chopped
1/2 cup chopped fresh cilantro
3 1/2 tablespoons honey
2 tablespoons fresh lime juice
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon

Cooking Instructions:
Bring medium saucepan of water to boil over high heat.   Add peaches; cook 30 seconds.   Using slotted spoon, transfer peaches to bowl of cold water.   Drain peaches.   Peel and chop coarsely.   Place peaches in large bowl.   Mix in all remaining ingredients.   Cover and chill.   Can be made 4 hours ahead.
 

CANNED SLICED APPLES

Use crisp, juicy apples. Use a combination of sweet and tart apples.

Apples
 4 tbsp   FRUIT-FRESH Fruit Protector) 60 mL
Light or Medium canning (sugar) syrup
 

Fill boiling water canner with water. Place required number of mason jars in canner over high heat.  Wash, peel, core and slice apples into color protection solution -- 4 tbsp (60 mL) FRUIT-FRESH  dissolved in 8 cups (2 L) water.
In saucepan, bring light or medium canning syrup to a boil. Drain apples and add to boiling syrup. Return to a boil; boil 5 minutes, stirring occasionally.  Place lids in boiling water; boil 5 minutes.  Pack hot apples into a hot jar leaving 3/4 inch (2 cm) head space. Add boiling liquid to cover fruit leaving 1/2 inch (1 cm) head space. Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining fruit and liquid.

Cover canner; return water to a boil; process pint (500 mL) jars for 20 minutes; quart (1 L) jars for 20 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.)  Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place.
 

Dehydrating Apples

see new dehydrating page
 

  

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