Oh, dear. What to can this year?
Usually, I can and freeze food all throughout the summer. But this summer, I decided to wait until August and September to do the canning. After returning some to my sister, I had fewer jars this year, so I thought it wouldn’t take much work (and many tomatoes) to fill them.
Boy, was I wrong.
With late tomato blight putting to death my usual 20+ quarts of canned tomatoes, I had to think of something new.
And I have; I wrote about green tomato salsa, which replaced much of the usual red salsa I make. And then, Tuesday, I heard about canned apple pie.
It sounded wierd. A friend was telling me about how one has to stuff the pieces into a jar and I imagined baking several apple pies, cutting them into slices, and cramming them into quart jars. “With the crust?” I asked. “No, just the filling,” she said.
Ah, canned apple pie filling. AllRecipes.com has a terrific recipe I tried last night. A word to the wise: don’t fill the jars too full and don’t put them in the canner too long. They will boil and overflow, seal (or not), and leave you with some sticky jars to clean up. (Of course I didn’t do this! I’m a perfect cook!)
Any other useful canning recipes as this harvest season comes into full swing?