Apples are on!

APPLESAUCE

2 1/2-3 pounds apples per quart
water
sugar

Wash apples, drain. Core, peel and quarter. If using a food strainer,
no need to peel or core. Cook apples until soft in a large covered
saucepan with just enough water to prevent sticking. Puree using a
food processoor or food mill, or run through a food strainer. Return
apple pulp to saucepan. Add 1/4 cup sugar per pound of apples or
to taste if desired. You don't need to add sugar if you don't want to.
Bring applesauce to boil, stirring to prevent sticking. Ladel into
clean jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims
and place lid and ring on jars. You do not need to heat lids first. Process
pints or quarts 30 minutes in boiling water bath canner.
RECIPE VARIATION: Spiced applesauce can be made by adding ground spices
such as cinnamon nutmeg, or allspice. For a chunky sauce, coarsely crush half
of the cooked apples; process remaining apples through a food mill or
food processor. Combine crushed apples and sauced apple mixtures;
continue as for applesauce.

A sweet type of ripe apple is best for applesauce such as gold and red delicious.

Time is correct for weber county area.


BOTTLED APPLES

2 1/2-3 pounds apples per quart
sugar
water

Wash core and peel apples. Apples may be cut into 1/4 inch slices,
quarterd or halved. Treat to prevent darkening. Make a light or
medium syrup; keep syrup hot. Drain apples. Gently boil apples
in syrup for 5 minutes. Pack hot apples into hot jars, leaving 1/2 inch
headspace. Remove air bubbles. Wipe rims. Adjust lids and rings.
Process pints and quart 30 minutes in water bath canner.
A variety of eating apples may be used.
****************************************************
SYRUPS FOR CANNING:

Extra-light 1 1/4 cups sugar to 5 1/2 cups water yield 6 cups

Light 2 1/4 cups sugar to 5 1/4 cups water yield 6 1/2 cups

Medium 3 1/4 cups sugar to 5 cups water yield 7 cups

Heavy 4 1/2 cups sugar to 4 1/2 cups water yield 7 cups

Corn Syrup 1 1/3 cups sugar, 1 cup corn syrup to 3 cups water yield 6 cups

Honey 1 cup sugar, 1 cup honey to 4 cups water yield 5 cups
*****************************************************
Unsweetened fruit juice or water can be used in place of a sugar syrup.
When fruits are canned without the addition of sugar, the hot pack method
must be used.
*****************************************************
APPLE RINGS

yield about 6 pints or 3 quarts

10 lbs. apples
4 cups sugar
4 cups water
red food coloring (optional)

Wash and core apples; do not peel. Slice apples crosswise into 1/4 inch rings.
Treat to prevent darkening. Combine sugar and water in a large saucepot.
Add a few drops of food coloring, if desired. Bring syrup mixture to boil;
boil 5 minutes. Remove from heat. Drain apple rings. Add rings to syrup;
let stand 10 minutes. Bring mixture to a boil; reduce heat; simmer 30 minutes.
Remove apple rings from syrup and cool. Return syrup to a boil. Pack rings
loosely into hot jars, leaving 1/2 inch headspace. Ladel hot syrup over apple
rings, leaving 1/2 inch headspace. Remove air bubbles. Adjust lids and rings.
Process pints 25 minutes, quarts, 30 minutes, in a bouling water bath canner.

RECIPE VARIATIONS: Spiced apple rings may be made by adding stick
cinnamon, whole cloves or other whole spices, tied in a bag, to the syrup
during preparation. Remove spice bag before canning apple rings.
A variety of eating apples may be used.