The Mad Canner: Apple Pie Filling and Curried Apple Chutney

It's apple season! 

Forget those western Red Delicious apples you get at the supermarket. You know the ones - mealy and mushy and no crunch. Give me local apples from a fifth-generation orchard! Fresh, crisp, crunchy and delicious! It's worth the thirty minute drive to get there. 

This was the year I needed to make apple pie filling and curried apple chutney. There is enough applesauce, apple jelly, and apple butter in the pantry to see us through to next season, so I could concentrate on what we were out of. 

One half bushel of Cinnamon Crisp apples produced thirteen quart jars of apple pie filling and twelve half-pint jars of chutney. The peels and cores made the local deer pretty happy, too. 

Working with apples is labor-intensive. Apples need to be peeled and cored, sliced and diced, and blanched and/or cooked before being water-bath canned. I much prefer pressure canning because I believe it produces a more reliable, long-term seal, but it is what it is. I like to hear that instant "pop" of the seal setting when I lift a jar from the Presto canner, and it takes a bit longer when water-bath canning. All of the jars pictured did seal.

To make the job of peeling easier, I have a spiralizer attachment for the KitchenAid mixer. I can't say it does a perfect job, but man does it cut down on the time. A simple manual chopper diced up the peeled apples for the chutney. 

Both recipes are in the Ball Complete Book of Home Preserving, which is pretty much the canning bible. The National Center for Home Food Preservation uses pretty much the same recipes. 

I won't need to make the chutney again for probably three years. Yes, if the seals are intact, the product can last more than the eighteen months Ball states. You need to be more diligent in listening for the seal break when opening,  and remember - when in doubt, throw it out. Never consume anything you're not one hundred percent sure about. Unlike me, Himself isn't a lover of the chutney so it doesn't get served frequently so it's in the pantry for a longer time. Now that I'm retired, the apple pie filling may or may not be enough for an entire year. We'll see. 

I've been reading more apple recipes in the Ball book. Apple season isn't over here, and the Cinnamon Crisp apples have become my new favorite. Yum! Himself has requested apple dumplings (a freezer item) and I think I'd like to make some apple jam for on pancakes. We need to be out and about later this afternoon, so maybe we can take a bit of an extra drive for another peck of apples. Probably for sure. 

Canning may seem like an old-fashioned activity, but it's really food science. And it's time management. An afternoon spent canning apples netted twelve side dishes for twelve dinners, and made baking pies quick and easy. And you know what? When I walk into my pantry, all the pretty jars put a smile on my face. 

The Lady of The Hideaway

Holly Tree Manor, The Hideaway, apples, home food preservation, canning food, pantry preparedness, time management, rural living, country lifestyle orchards, Ball book, Presto canners, pressure canning, water bath canning, chutney, a writer's life

Another September passed

This September has been a busy month for me. I'm technically still employed although I work from home quite a bit. But September is budget-setting time so I've been in my town office more than I like these past few weeks. It didn't make me jump for joy but it was necessary. My employer has bent over backward for me so I can bend a bit, too. 

There are still good places to work out there. My best advice to you is to find one and prove yourself worthy of loyalty. Anyway...

September. I cleaned up my garden corral and planted another packet of radishes, which are doing quite well. The strawberries finally look good. Apple canning went splendidly. I said to hell with worrying about the pandemic and went back to the bowling league. I pondered my place in the universe far too many evenings, I read a lot of smutty books, and I didn't write or blog nearly enough. And come Saturday, I'm hosting a Cousin's Lunch. 

I'm suddenly the "middle child" between my two surviving first cousins, both guys. The older one called me a bit ago to tell me his wife was bringing an apple cake. I'd planned to make an apple cobbler or crisp, and I still may. He's also bringing his baked beans made with apples and root beer. Oh, yeah...

I'd report in on the younger cousin but they went RVing so who knows what mischief they got into, right? 

We also spent some time at our little shooting range this month. It's fun as long as we stop after a few magazines and/or cylinders. Too much is just too much and ammo isn't cheap these days. Deuce doesn't like being left inside when we're outside, either. He howls. 

It feels like the month sped past me with barely a break. I hope October will have a slower pace as the leaves begin to turn in earnest. Our showiest maple already has a few bright orange leaves and I hope it puts on a show this year. There's always the chance I won't live to see it show its colors another season, so I want to savor it, and October, the best month of the year. 

The Lady of Holly Tree Manor (The Hideaway)

Preserving peaches

I heard the peach harvest this year was exceptional, and from what I saw at the orchards it was not a lie or a marketing ploy. I made the drive to a local orchard my grandmother favored for peaches and brought home a half-bushel of Bounty. They were huge! 

This local orchard has been family-owned and operated for a few generations. I like to see that sort of stability. Anyway, I went and bought peaches. 

These peaches were, no lie, bigger than my fist. I'd never heard of Bounty peaches, but they looked and smelled wonderful, plus they're a freestone variety. I've since learned they were developed at the USDA peach breeding program at Kearneysville, West Virginia, which is just a tad more than half an hour from the manor. 

Once I had the peaches home, I immediately began to process them, canning them in pint jars. I got twenty-four pints of canned peaches and one batch of peach jelly. It was an intense two days but very much worth it.

With so many pints on the shelf, I won't need to can peaches again next year. I suspect it will take two pints to make a pie, but that's okay. I didn't want to process them in quarts and risk opening a jar to have peaches for dessert and not using the entire contents over the course of a few days. 

Home-canned fruit is good in the sealed jar on the shelf for at least eighteen months. I personally am not worried about fruit that is jarred longer so long as the seal is intact. 

And that's the key to safe consumption. The seal must remain intact. If you take a jar off the shelf and the lid falls or lifts off in your hand, throw the food out and sterilize the jar. Don't risk eating it. It rarely happens, but a seal can fail so be mindful of it. 

I'm looking forward to canning apples, but that won't be such as intense process. Apples keep longer than peaches so I won't need to do them all at once. I'll also be putting apples in quart jars. Some of the newer varieties such as Gala are available now, but I want Stayman or Winesap which are older varieties and will, I hope, capture the flavor of my grandmother's pies. 

Summer fruit and winter pies and cobblers. It's worth the work. 

If you want to learn more about canning, please visit the National Center for Home Food Preservation at https://nchfp.uga.edu/. This is your preserving bible. 

The Lady of The Hideaway