Apple Recipes

Curried Apple Chutney

2 qts (about 16 medium) apples- peeled, cored and chopped

2 lbs seedless raisin

4 cups brown sugar

1 cup chopped onion

1 cup chopped sweet red pepper

3 Tbl mustard seed

2 Tbl ginger

2 tsp allspice

2 tsp curry powder

2 tsp salt

2 hot red peppers, chopped

1 clove garlic, minced

4 cups vinegar

Combine all ingredients in a large pot. Simmer until thick, stirring frequently to prevent sticking. Ladle hot chutney into hot jars, leaving ¼ inch head space. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Adjust time for altitude.

Applesauce

2 1/2-31/2 pounds of apples per quart

water

sugar, if desired

Wash apple, core, peel and slice or quarter apples. Cook apples until soft in a large covered saucepan with just enough water to prevent sticking. Puree using a food processor or food mill. Return apple pulp to saucepan. Add sugar to taste, if desired. Feel free to add spices as desired such as cinnamon, allspice, nutmeg or cloves. Bring applesauce to a boil (212 F) stirring to prevent sticking. Maintain temperature at a boil while filling jars. Ladle hot sauce into hot jars, leaving ½ inch head space. Remove air bubbles. Adjust caps. Process pints and quarts for 20 minutes in a boiling-water canner. Adjust time for altitude. (Denver add 10 minutes.)

I bought another 80 pounds of apples for about 120 lbs total. I'm working away and thought I'd share a few recipes for you all. I did run all the cores through the cider press and made a pint of cider. Not a lot of yield for so much stuff. Be back in a few days!
Recipes from the Ball Blue Book of Canning. Can't recommend this book enough! It has everything you need to learning canning. Remember-last year was the first time I had ever canned anything. I never learned and no one I knew canned. So if I can, can, you can.