jsf Solutions

Helping you enjoy fruits.

Preserving Apples
Select apples that are crisp and firm. Wash, peel and core. Slice medium apples into twelfths; larger ones into sixteenths. Drop immediately into ascorbic acid make according to manufacturers instructions.

Syrup Pack

Use heavy syrup; add ½ tsp ascorbic acid mixture to each quart of syrup. Ladle ½ cup cold syrup into freezer containers. Press apples slices down in container and add enough syrup to cover, leaving ½ inch headspace. Seal, label and freeze.

Pie Apples

Place apple slices in boiling water 2 minutes and cool in ice water. Drain. Pack apples into Ziploc freezer bags. Seal, label and freeze.

Applesauce

Wash apple; peel, if desired; core and slice. To each quart of apples, add 1/3 cup water and ¼ tsp ascorbic acid. Cook apples until tender; puree. To each quart of hot puree', add ¼ cup sugar, stirring until dissolved. Cool. Ladle applesauce into freezer containers leaving ½ inch headspace. Seal, label and freeze.

APPLE PIE FILLING

  • 6 pounds apples
  • 2 cups sugar
  • ¼ cup flour
  • 1 ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 Tblsp lemon juice
Wash, peel, core and slice apples. Treat to prevent darkening. Combine sugar, flour and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juices begin to flow, about 30 minutes. Stir in lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into freezer containers, leaving ½ inch headspace. Cool at room temperature, not to exceed 2 hours. Seal, label and freeze. Makes about 6 pints.