The Whole Bushel

Remember when I bought 104 pounds of produce in one day?

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Well, in case you were wondering, a bushel of apples (about 40 pounds) can be turned into

5 pints of apple ginger preserves,

11 half-pint jars of apple butter and

13 pints of applesauce

This is assuming you eat 5 or 6 apples raw in the first few days, of course. ;)

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I love how pretty these preserves turned out. Don’t you just love the color?

Apple Ginger Preserves

Adapted from my Pear & Ginger Preserves

Makes 3 pints

4 lb apples

4 T finely diced fresh ginger

5 T bottled lemon juice

1 1/4 c sugar

1 T cinnamon

1 tsp nutmeg

1/2 tsp cloves

Core and dice the apples.

Prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

In a deep stockpot, bring all the ingredients to a boil. Cook, stirring occasionally, for 15 to 20 minutes, or until the apples begin to appear translucent. Remove from heat and stir gently.

Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.

Fill the jars up to ¼” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 5 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.

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Apple Butter

Adapted from “Canning for a New Generation” by Liana Krissoff

Makes 6 half-pint jars

6 lb apples

2 c water

1 2/3 c sugar

1 T ground cinnamon

1 1/2 tsp ground nutmeg

1/2 tsp ground cloves

1 tsp ground allspice

Peel and chop all apples. Combine all ingredients in a large stock pot and cook over high heat for 30-40 minutes, until the apples are soft and easily mashed. Using an immersion blender, blend the apples until they are smooth.

Simmer uncovered for 2-3 hours, stirring every 10 or 15 minutes. When the apple butter is dark and thick, it is done. When scooped onto a spoon, no liquid should separate from the edges. Blend once more for an extra-smooth butter.

Savvy Tip: If you don’t have an immersion blender, you can process the preserves in batches in a food processor or blender.

While the apple butter cooks, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

When the butter is almost done, move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.

Fill the jars with apple butter up to 1/2” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.

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Next up: applesauce. Leaving the peels on not only saves you a lot of time and work, but gives the sauce this pretty pink color. The sauce in the small jar on the right is more brown because I added 2 T of pumpkin pie spice to the batch. It didn’t affect the flavor much, so if you want spiced applesauce, I’d add more!

Applesauce

Makes 6 pints

6 lb apples

1 1/2 c water

Core and quarter the apples. Place the fruit and water into a stock pot, and cook over medium heat for 45-60 minutes, or until the apples are soft and the flesh starts to separate from the skin. Use an immersion blender to smooth out the sauce.

Savvy Tip: If you don’t have an immersion blender, you can process the preserves in batches in a food processor or blender.

While the applesauce cooks, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

When the sauce is almost done, move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.

Fill the jars with applesauce up to ¼” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 15 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.

Comments

  1. says

    i was cleaning off my kitchen table yesterday, and you’ll never guess what I found under a stack of pretty placemats:
    two more of the pretty pint jars of apple sauce.

    my house isn’t a mess or anything.

    • Julie @savvyeats says

      You should! You can make a small batch and not can them… they’d be fine in the fridge for 2-3 weeks!

  2. Dawn says

    Just used your apple butter recipe and all I can say is YUM!! Super easy and turned out better than any I’ve made with a food mill! Making another batch now. Thanks for the great recipes!!

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