Apple Crazy

Came home late last night from Austin, Texas. Had a blast but have no time to tell you about it today. There are apples everywhere here. I've been at it all morning. Canned 'em in cinnamon sugar, made applesauce and baked yet another galette. Raspberries instead of blueberries added for color and taste because our backyard raspberries are abundant this week.

As for my adventures in Texas: for a hint go ahead and google "Pinetop Perkins" and I will regale you tomorrow or Tuesday - once the apples are under some kind of control!

Cinnamon Sliced Apples

4 cups sugar
1 teaspoon salt
1/2 teaspoon ginger
3 teaspoons cinnamon
10 cups water
3 tablespoons lemon juice


Half fill a large pan or bowl with cold water. Slice a whole lemon and drop into cold water. Peel, core and slice enough apples to fill 6 quart or 12 pint jars already prepared for home canning. Drop sliced apples into the cold lemon water as you go until you have enough slices to begin packing.

Make a syrup of sugar, salt, ginger, cinnamon and water. Bring to a boil for 1 minute. Add lemon juice. Put 1 1/2 cups of this into each quart jar, 3/4 cup for pints. Fill with drained sliced apples and pack. Put lids on and process 20 minutes in a boiling water bath. These apples are suited to most apple recipes, including winter galettes and cobblers. Fabulous when simply warmed in a microwave and topped with fresh whipped cream, too.

Comments

  1. thank you for the picture of the galette in its whole form. wow ... pinetop perkins, a living legend.

    ReplyDelete

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