Apples, apples, apples - a day spent canning

I was so lucky this month to receive a very large tub of apples from a friends apple tree!    Last year, I made regular apple jelly and it was quite an undertaking, so this year I decided to try something a bit easier.    I chose two recipes that I hadn't tried yet from my Ball Blue Book of Canning and Preserving:  Maple Apple Jam and Cranapple Butter.   I must admit that they both turned out really yummy!  And, after spending the morning making the jam, I went ahead and made the apple butter that afternoon.  It was a crazy idea and I sure did regret it by that evening, but it takes a good 3 hours for my canning pot to come to a boil and I figured that since I had had that pot all ready to go, I might as well can up all of the apples that I had.  Wow.  What a day.  I stood and peeled, cored and chopped over 12 pounds of apples!  My hands and feet were killing me, but I'm still glad that I went ahead and made everything in one day.  I also had my little 3-year old helper, so it took me longer than normal.  She was helping me put the cut up pieces of apple in the bowl and I came to the conclusion that she puts apples in a bowl the same way I put blueberries in my bucket when I'm at the blueberry patch....one piece in the bowl...3 pieces in her mouth.....lol

Like I said, both of these recipes were really yummy and I hope you enjoy them!  Oh, and just as a quick disclaimer.....I am not a pro at canning. lol  I definitely don't know it all, so please go to the Ball Canning website for all information about canning and help with any questions you might have.  I only know what I know from standing in our tiny, hot kitchen every summer watching my parents can tomatoes, pickles and beets.....lol

Maple-Apple Jam-

makes about 8 half-pints

3 quarts chopped, peeled, cored apples (about 6 pounds)

6 cups sugar

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 cup maple syrup

Combine all ingredients in a large sauce pot.  Bring slowly to a boil.  Cook rapidly to gelling point.  (I had to add one package of pectin to my pot because I couldn't get mine to gel.  I think this is because I don't have a big enough pot to cook jelly in and couldn't bring the heat up high enough w/o it boiling over.)  As mixture thickens, stir frequently to prevent sticking.   Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4-inch headspace.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.

Cranapple Butter-

makes about 6 pints

6 pounds apples (about 24 medium)

2 quarts cranberry juice cocktail

4 cups sugar

2 teaspoons cinnamon

1/2 teaspoon nutmeg

To prepare pulp:  Wash apples.  core, peel and quarter apples.  Combine apples and cranberry juice cocktail in a large sauce pot.  Simmer until apples are soft.  Puree using a food processor or food mill, being careful not to liquefy.

To make butter:  Combine apple pulp, sugar and spices in a large sauce pot.  Cook until thick enough to round up on a spoon.  As mixture thickens, stir frequently to prevent sticking.  Ladle hot butter into hot jars, leaving 1/4-inch headspace.  Remove air bubbles.  Adjust two-piece caps.  Process 10 minutes in a boiling-wtaer canner.

I hope you enjoy and God Bless!

di