Transcript OPEN HOUSE - Outagamie County

Appleton Public Library Presentation
October 2014
Presented by the Outagamie County Master Gardeners
Outagamie County Master Food Preservers in cooperation with
Outagamie County
University of WI Extension
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Choose the preservation method that is best
for your applet variety.
Freezing apples? Try Golden Delicious,
Rome Beauty, Stayman and Jonathan and
Granny Smith
Applesauce and Apple butter: Golden
Delicious, Rome Beauty, Stayman, Jonathan,
Gravenstein and McIntosh.
Delicious apples are best
eaten fresh! They do not
freeze or cook well.
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When selecting your apples,
remember their flavor is best when at
the peak of maturity.
How do you judge maturity?
◦ Hint: do not go by size
◦ Different varieties have different
typical diameters.
.
 Choose
apples that are free of
defects such as bruises, skin
breaks and decayed spots.
 Brown spots appearing solely on
the skin of the apple, called
“russeting” do not affect quality
 Look
for firm, hard apples. Soft
apples tend to have a mealy
texture and overripe flavor.
 Choose apples that are juicy, crisp
and preferably both sweet and
tart!
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While it is best to use the apples as soon as
possible after harvest many cultivars also
store well in a cool, dry place.
The late maturing varieties are best suited for
storage. These apples can be stored in
baskets or boxes lined with plastic or foil to
retain moisture.
Cortland, Golden Delicious, Rome
Beauty, Stayman, Jonathan,
Granenstien and McIntosh
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HINT: The most flavorful juice, applesauce or
apple butter is prepared from a mixture of
several different varieties of apples for a
delightful mixture of tart and sweet.
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How do you use a hot water boiling bath
canner?
What are some safety precautions we should
follow?
Do we have to have a rack in the canner?
What do you do if the water goes down below
the jar tops?
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Can I re-use jars?
What does a canning jar look like?
Can we keep and re-use the lids and screw
bands?
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When canning slices, sauce and sweet
spreads, use high quality apples without
signs of decay. Do not can “windfall apples”
(fruit that has blown off the tree) because
they are likely to contain mold spores which
can result in spoilage.
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Hot-pack all home canned apple products
and process in a boiling water bath canner for
the specific times of the various products
according to the tested recipes.
You can use pressure canners for apple
products as well, it may result in a less than
optimum product due to the quick process
time, but time needed to vent and cool down.
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pH below 4.6
Fruits, Pickles, Salsas - Hot water bath
pH above 4.6
Vegetables, Meat -- Pressure canner
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Process in a boiling water bath canner for the
recommended time of a tested recipe.
You can freeze unsweetened apple slices if
you or going to bake them in pies or
cobblers.
Freeze slices on a cookie sheet; when they
are frozen solid, remove slices and pack in
freezer containers.
Use a fruit “dip” We’ll talk about that later…
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“Can I just skim the mold off the top of the
jar?”
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Apple Butter
Applesauce
Reduced sugar apple butter (Ball/Kerr)
Apple Slices
Brandied Apple Rings (Ball/Kerr)
Spiced Apple Rings (Ball/Kerr)
Apple Juice
Pie Filling
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Generally, very firm, ripe fruit is best for
canning.
Light-colored fruit may brown rapidly once
cut. Prevent browning by dipping fruit in an
acid solution, or sprinkle fruit with an antibrowning powder (or work quickly and don’t worry!)
◦ Use lemon juice or Vitamin C in an acid solution.
◦ Dip fruit for no more than 10 minutes, then drain.
Syrup
Ingredients
Sugar Light
4 C. water + 1
C. sugar
Juice – Light
¼ C. juice + C.
water
Sugar – Heavy 4 C. water + 3
Choose
C. sugar
Juice – Heavy
1 C. juice (no
water)
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You can make your own pie filling and can it
according to directions.
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Or
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You can freeze the pie filling for use later.
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Line several pie pans with wrap or foil.
Prepare pie filling and pour into prepared
pans. Freeze. Once frozen, remove pie filling
form pans, wrap securing, label and return to
the freezer. When it’s time to bake a pie,
prepare the bottom curst. Slip a frozen pie
filling “center” onto the bottom crust and top
with a second crust or crumb topping. Bake
at 425 F for 15 minutes, then reduce heat
and continue baking at 375 for another 45
minutes until it is done. Watch for browning!
 Pear-Apple
 Apple
Jam
Jelly
 Crabapple Jelly
 Mulled Apple Cider Jelly
 Apple Preservers
 Apple Chutney
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Dried fruits are unique, tasty, and nutritious.
Wash the fruit and core it.
Apples can be cut and sliced as desired.
Thin, uniform peeled slices dry the fastest.
The peel can be left on the fruit but unpeeled
fruit takes longer to drive.
Apples can be cored and sliced in rings,
wedges or chips.
Peel and core, cut into slices or rings about
1/8” thick.
 Pretreat the pieces in steam or syrup or other
mixtures
 Dry the pieces
 Apples take 6-12 hours to dry in a food
dehydrator
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Store in glass or plastic bags after you are
sure the products are thoroughly dried.
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Use an up-to-date tested recipe. Now is not
the time to be creative!
Follow the recipe carefully, including all
steps.
Adjust for elevation.
*Note: darker areas on the state map have an elevation
above 1,000 feet. Increase time when boiling water canning.
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Use a boiling water canner for safety and
quality.
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http://outagamie.uwex.edu
Learning Store
http://learningstore.uwex
If you have food preservation questions you
can call: 920-832-5126 and ask for
Karen Dickrell, Family Living Educator