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Question about apples in syrup
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Posted by highalttransplant z 5 Western CO (My Page) on Thu, Oct 29, 09 at 22:59
| I've canned applesauce, and apple wedges, but I am interested in canning diced apples in a light syrup, kind of like the little fruit cups they sell in the store. The canning recipe in the Ball Complete of Home Preserving for Apples in Syrup, says to halve, quarter, or slice into 1/4" wedges. Is there a reason why I couldn't use this same recipe, and just dice the apples?
Thanks,
Bonnie |
Follow-Up Postings:
RE: Question about apples in syrup
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| I can't think of one. Carol |
RE: Question about apples in syrup
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| It is just so the fruit stays more firm in the sizes listed. A smaller dice will probably be softer. |
RE: Question about apples in syrup
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| You know, since this would be for the kids, I'm thinking that softer pieces would probably be okay. I've got enough apples left to make a batch of something, and I've already done three batches of applesauce and two of the apple wedges in the red hot syrup, plus a batch of your Apple Pie Jam, so I'm just looking for something different that the kids would eat. I may give it a try. Bonnie |
RE: Question about apples in syrup
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| Let us know how they turn out. I'm sure size of dice is a consideration, but I've found most canned apples turn out somewhat soft regardless. Apple variety is a factor also. Carol |
RE: Question about apples in syrup
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| Only one thing that I can think of - is that they might mush up and be applesauce after all. Last year, I discovered - if I simmer the quartered apples in the lower sugar syrup - per BBB - if the apples were a bit soft to begin with, they turned mushy. So, with the next batch, I tried having a pot of boiling syrup separately on the stove, while the apples were cooking in their own pot of syrup. At the right moment, before turning too soft, they were quickly scooped into jars when ready, and the boiling syrup from the other pot used to fill the jars. The apples didn't foam and break up as much. It worked so well that I did it again this year, and the apples stayed much more firm with little foaming. Told myself "if this keeps up, might enter them in the fair" - maybe.....they looked so nice. Just my 2 c's. Bejay |
RE: Question about apples in syrup
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| This really has nothing to do with the question only about apples...I don't know what possessed me this morning but I had apples and for a change, I feel decent so I made Apple Pie jam...now how about them apples? My health issues have been holding me back from doing a lot. no cancer found at the moment but the chemo knocked me on my butt and am still dealing with aftereffects but I am happy to report that I made Linda Lou's jam.. |
RE: Question about apples in syrup
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Ruthie,
I had no idea you were dealing with cancer. My best wishes to you for a totally healthy recovery !
That makes me glad that you made the apple pie jam.
I made brown sugar cinnamon applesauce and made apple juice yesterday. |
RE: Question about apples in syrup
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| Ruthie, Congratulations on the "no cancer found" news. I hope you leave those jars out on the counter for a while to enjoy how they look, and pat yourself on the back for what you've achieved despite the chemo. Carol |
RE: Question about apples in syrup
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| Way to go - Ruthie, I'm praying for you. Bejay |
RE: Question about apples in syrup
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- Posted by morz8 Z8 Wa coast (My Page) on
Sat, Oct 31, 09 at 3:39
| Ruthie, I think you're amazing. You're dealing with the chemo, making chili one night, jam another morning... You must come from strong stock :) and I'm cheering for you. |
RE: Question about apples in syrup
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| Ruthie, I remember when you first shared with the folks on the Vegetable forum that you had been diagnosed with cancer, and I've often wondered how you were doing. I'm glad to hear that the treatment has worked, and hope that you'll continue to gain strength, and be able to resume the activities that you enjoy. Best wishes,
Bonnie |
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