I'm waiting for the Mutsu apples. I live right near the OH, and IN state lines. The orchard that I go to is in Indiana and they don't pick Mutsu apples until the 15th of October. Oh, they are so good.
Peel and core them, then put them through a blender with some water added. Pour the results into a sieve, a batch at a time and press the juice out into a container.
The mash can be made into apple sauce and the juice, with the right amount of water and of sugar added, makes a great wine if you have an old wine making kit from the seventies.
If you are going to make just wine. Skip the peeling and coring. Just remove the stems and put them in the blender. Fallen apples can also be used as long as there is no extra protein in them (worms).
Blend above ingredients with 1 teaspoon salt in large saucepan. Stir in 10 cups water; cook and stir until thickened and bubbly. Add 3 tablespoons lemon juice and mix well.
5 1/2 to 6 pounds tart apples, peeled, cored, and sliced.
Pack apples into hot jars, leaving 1-inch headspace. Pour hot syrup over apples to within 1/2" of top. (Use spatula to help distribute syrup. Adjust Lids. Process in boiling water bath 15 minutes for pint jars or 20 minutes for quart jars.
Before serving, prepare pastry for a 2-crust pie. Line pie plate with pastry; add 1 quart apple pie filling. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400 degrees approximately 50 minutes.
If you're in a hurry, you can use frozen pie crust. Enjoy, Shortie
Shortie wrote: Leo, sorry I didn't respond yesterday: we've been busy, . . . you guessed it, picking apples! Below is the recipe for canned Apple Pie Filling.
Blend above ingredients with 1 teaspoon salt in large saucepan. Stir in 10 cups water; cook and stir until thickened and bubbly. Add 3 tablespoons lemon juice and mix well.
5 1/2 to 6 pounds tart apples, peeled, cored, and sliced.
Pack apples into hot jars, leaving 1-inch headspace. Pour hot syrup over apples to within 1/2" of top. (Use spatula to help distribute syrup. Adjust Lids. Process in boiling water bath 15 minutes for pint jars or 20 minutes for quart jars.
Before serving, prepare pastry for a 2-crust pie. Line pie plate with pastry; add 1 quart apple pie filling. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400 degrees approximately 50 minutes.
If you're in a hurry, you can use frozen pie crust. Enjoy, Shortie
OK, so you don't cook the apples first- you make the hot "sauce" and pour over. What texture do the processed apples end up with?
Leo: The apples will be cooked, but still firm so that when you use them for a pie, they will finish cooking and not be mushy. My children enjoyed them, when they were younger, right out of the jars so I always had to make sure I kept the basement locked or we would run out of the filling way before the next years' crop was in! Shortie
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