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Recipes for Using Up Extra Apples
If you are fortunate enough to have an apple tree in your yard, you know just how delicious a fresh apple is. It is likely that you also know how overwhelming it can be when you decide to do something with all those apples. As great as homemade Apple Pie is, you need some variety with all those apples!
Following are some recipes and suggestions for using up the bounty from your apple tree.
Applesauce is a great way to preserve apples. You can make more than one batch to vary flavors. Try some unsweetened (which can be used as an oil substitute in most desserts), try some with cinnamon and sugar, try some with nutmeg.
- Sugar (optional)
- Any desired seasoning
The amount of apples you will use depends largely on the equipment you have available for processing. The amount of sugar and seasoning is a matter of personal taste. As such, only general guidelines will be offered here, rather than step by step instructions.
Peel and core the apples, you can save peels and cores to make jelly and juice. Also, if you are using a food mill, the skins can be left on. Start with one to two inches of water in a pot, combine apples and any desired sugar and seasoning. Simmer uncovered, stirring often to avoid scorching, adding water if needed. Once apples have become tender, they can be mashed, or processed in a food mill. Cook to a consistency slightly thinner than you desire the finished product to be. If you go the canning route this may be tricky the first few times. Applesauce has the tendency to overflow during processing. Freezing is also an option, and is easier. If canning, pack very hot applesauce into hot sterile jars using one half inch headspace. Process in a boiling water bath for 20 minutes. Over-processing will further cook applesauce.
Canned Apple Pie Filling
An easy way to create future apple pies. Just pour in your filling and bake. Best of all, it's homemade.
- 6-7 pounds Apples
- 4-1/2 cups Sugar
- 1 cup Corn Starch
- 3 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- 2 teaspoons Salt
- 3 tablespoons Lemon Juice
- 10 cups Water
Peel, core and slice apples (peels and cores can be saved for juice and jelly). In small bowl combine corn starch, lemon juice and two cups water, set aside. In large pot mix sugar, seasoning and remaining eight cups of water. Bring to boil. Slowly stir in corn starch mixture. Stirring often, allow sauce to thicken. Pack hot sterilized jars with apple slices. Pour hot sauce over apples leaving one half inch headspace. Process quart jars 20 minutes in a boiling water bath.
This recipe goes great with a warm drink in the morning, or anytime. It is also a great way to use up extra eggs.
- 3 Apples
- 2-1/2 cups Sugar
- 2 teaspoons Cinnamon
- 1/4 teaspoon Nutmeg
- 3 cups Flour
- 1 cup oil (or unsweetened Applesauce)
- 4 eggs
- 2 tablespoons Lemon Juice + enough Water to make 2/3 cup
- 1 teaspoon Vanilla
- 2-1/2 teaspoons Baking Powder
Combine apples, cinnamon, nutmeg and one half cup of sugar in mixing bowl. Mix to coat, set aside.
Mix flour, remaining two cups sugar, baking powder, oil, eggs, lemon juice mixture and vanilla until creamy.
Pour half of batter into two greased and floured loaf pans. Cover batter with half of coated sliced apples. Pour remaining batter over apples. Finally cover with apples.
Bake at 350°F for one hour, or until loaves pass poke test.
Tart Apple Pectin
This is a money saver if you make jams or jellies. The pectin content is highest in under-ripe fruit, over-ripe fruit will not produce the desired results.
- 4 pounds sliced whole apples, peels and cores included
- 8 cups water
Simmer apples 3-5 minutes. Run apples through sieve to remove cores and skins. Return liquid to pan. Stirring often, simmer until reduced by half. Pour liquid through moistened jelly bag. Pectin can now be used, frozen or canned. To can process at 185°F (not boiling) for 15 minutes in half pint jars. About 5 tablespoons should be used per cup of juice when making jelly. To ensure success, learn the sheet test and adjust accordingly.
- Baked Apples, simply core the apple and fill it with brown sugar, nuts, raisins, or anything else you might like, and bake them until soft.
- Add apple pieces to pancakes.
- Apple butter!
- Some stews pair well with the addition of apples, as well as some roasts.
- Dehydrate some apple slices for a snack.
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