It is apple-picking time. I love apples. My son will choose an apple over some kinds of candy (not all candy, but some). I love apples and I love biting into an apple that just came off the tree. And I mean, pick, wipe it on my shirt, and bite. We have a local orchard, Strawberry Hill that is fabulous. No frills. They aren’t about putting on a show. No hayrides; no corn maze. Just apples.
I thought about posting recipes for applesauce or apple butter, but they are a dime a dozen. Applesauce for me? Quarter the apples and put them in a pot with some water and let them cook until the turn into mush. Run it through a food mill to remove the skins and seeds. BAM! Applesauce. And then take that, put it in the crock-pot. Mix in cinnamon, allspice, nutmeg and a little ginger. Let it cook on low for about 16 hours with the lid askew, stirring every so often. BAM! Apple butter.
Instead, I give you Apple Pie Filling. It cans up really well. The best apples for this are hard, tart apples, like Granny Smiths or Braeburns. My favorites are Arkansas Blacks, however, my neighbor, who is of advanced years, lets us harvest his Bellflower apples and they work exceptionally well for this recipe.
Apple Pie Filling
4 C evaporated cane juice
½ C Arrowroot powder
1 T cinnamon
1 t nutmeg
½ t ground allspice
¼ t ground clove
3 quarts of water
3 T lemon juice
6 -7 pounds of apples
In a large pot, combine the evaporated cane juice, arrowroot, cinnamon, nutmeg, allspice, and cloves. Mix well. Add the water and whisk everything together. Put on the stove, over a medium low heat and cook until the mixture becomes bubbly and thick. This could take 20-25 minutes. Remove from heat and stir in the lemon juice.
Meanwhile, peel, core, and cut the apples into bite-sized pieces and pack them into quart-sized canning jars. I use a peeler/corer for this and it cuts the apples into big spirals. I just cut the spiral into quarters and then pack the prepared jars. Cover with the hot syrup, and then top the jars with prepared lids (always follow manufacturer’s instructions!).
Process in a hot water bath for 25 minutes.