I sat down with Ann Accetta-Scott, author of The Farm Girl’s Guide to Preserving the Harvest and blogger behind, A Farm Girl in the Making to talk all about canning apple slices and how to use them. I used half quick oats half regular, but would use all regular oats for a bit more crunch next time I think. They can be strained and used in homemade apple cake, apple shortbread bars or as a simple topping for yogurt, oatmeal or ice cream. Sealed jars of properly canned apple slices will maintain peak quality in the pantry for 12 to 18 months.

Apple Slice - The Aussie home cook Apple Slice - The Aussie home cook

For pints, estimate 12 3/4 pounds of apples for a 9-pint canner batch (or about 1 1/4 pounds apples per pint). Again, I prefer to use an extra light syrup for canning, but there are plenty of options to suit every taste. Unless otherwise specified, I recommend draining the canned apple slices before using them in a baking recipe as they absorb (and release) a surprising amount of canning liquid.

When I make this recipe I use pint or quart jars, and both sizes make a lovely hostess or housewarming gift. Apple compote, which is essentially a less refined but equally-as-tasty take on fresh applesauce, is delicious when served warm on top of pancakes, folded into crepes, or piled onto homemade waffles. Canned apples work particularly well in dessert recipes, especially in apple crumbles and crisps, quick breads, bars, and yeasted coffee cakes. I'm Sarah the Aussie home cook, I love making delicious, family-friendly meals and treats, using fresh produce from my home veggie garden whenever possible.

Apple tarte tatin recipe - BBC Food Apple tarte tatin recipe - BBC Food

I tried it once, twice, three times, then I decided I had to share it here because it is that good and that easy! Adjusting for Altitude ~ The standard processing times for canning sliced apples is 20 minutes for both pints and quarts if under 1,000 feet in elevation. Made ahead and brought tray of apples and topping separately to combine just before putting in the oven. This amount of canning syrup is ideal for a 7-quart canner batch from approximately 19 pounds of apples. It is made ever so slightly jammy / syrupy with the addition of flour mixed with the usual sugar (plus cinnamon for fragrance).

Living up to their name, Honeycrisp apples boast a honey-like sweetness that is instantly reminiscent of sunny autumn days (and what more could you want during the dark winter months? In my opinion, however, there’s no better use for apple compote than spooning it over a generous scoop of creamy vanilla ice cream. Also, I do not recommend substituting butter for all or part of the oil - it does not come out as moist and you can't taste buttery flavour anyway because of the spice flavourings! For recipes where the difference does matter, different measures are provided for different countries, like in this Soft Chewy Oatmeal Raisin Cookies. At a pinch you could try using apple pie filling but I have not tested the recipe with this alternative.

Princes Apple Slices 385G - Tesco Groceries Princes Apple Slices 385G - Tesco Groceries

Prepare apples for canning by peeling the fruit and then cutting it into uniform slices (approximately 1/2 inch thick). For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently. Carefully add the apple slices to the boiling canning liquid and cook for 5 minutes, stirring occasionally, until the apples are heated through.As long as they are sealed properly and at least half of the canning liquid is still in the jars, then they are still considered shelf stable.

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We normally bake a choc olive oil cake, or an orange olive oil cake… But my mum loves custard and I thought maybe to branch out and make an apple cake (with custard layer). This important step creates a vacuum seal that prevents any remaining air in the jar and/or from the apple slices from getting trapped and bubbling over as it expands.For a table with various syrups from extra light to heavy, and various batch sizes (quart and pint) please see this canning syrup table. It crumbles when you serve it–hence the name 😉– but it doesn’t disintegrate, there are chunks that hold together.