When I looked at the two bags of apples that my father-in-law brought over (fresh off their apple tree in the backyard!) I figured it would make a decent amount of applesauce. But I was shocked when I put them on the scale and found that there was 34 pounds. After roughly 5 hours of peeling, slicing and cooking down apples, I ended up with 7 quarts and 12 pints of applesauce.
One of the important parts of canning is making sure that the lids seal - otherwise the food cannot be kept over a period of time. After putting each batch of filled jars in a water bath, they sat out on the kitchen table where we could hear the lids "pop" as they sealed.
We've already gone through one pint - which I got into as soon as I got home, while it was still warm. Soooo yummy! *I love warm, chunky applesauce* I've promised a couple of jars to my in-laws in return for all the apples, and one to a friend from work. Hopefully the rest of it will last awhile!
Overall, my first canning experience was a success!
What are some of the things you like to can??
I miss the sound of lids popping. I'm not a canner, LOL. My mom would can green beans, tomato juice and then later she started making grape jelly . . . jars and jars. Love these jars in black and white!!
ReplyDeleteThere is nothing like the sounds of lids popping. Like the jars in black and white too.
ReplyDeleteI've been doing the dried apple chips with all of my apples. You did good Kaeley!
ReplyDeleteOk, I need free apples so I can do some canning. All your applesauce looks so good! :-)
ReplyDeleteI always have to sample some warm too. Yum!
ReplyDeleteWOW! I am so impressed!
ReplyDeleteI don't can. I hate canning. I spent my childhood in hours of peeling, cooking, and canning. It was worth every minute when we ate the rewards of all of that labor (which often included going straight to the farm to pick the fruit). But, the truth is, I just don't have the time for 34 hours of apple peeling!