Today was a good day. I didn’t go to sleep until 4am and then my grandma came in ‘Michelle, are you dead to the world? It’s noon, I thought you might want to get up.’ I am glad that she woke me up. Anyways, eating a bit of roast and then piling into the truck to go and pick apples in the freezing cold, started off a great day.
Today was the first time that I’ve taken an active role in learning how to be a canning farm wife. The art of canning is one that has passed through generations of women and has dwindled due to the modern convenience of already pre-canned food at the grocery store. However, being raised in a farming family, one that has weathered the Great Depressions and arguably this one as well, the panic of not wasting any food settles in.
The process of canning apples is highlighted below. Don’t think that apples are the end of this. You can can: chicken, roast beef, whole potatoes/tomatoes, peaches/pears/plums/beets/vegetables/onions, berries, spaghetti sauce, salsa, green beans, salsa, chili…you name it you pretty much can can it.
Homemade, unsweetened applesauce, plain, w/ raspberries and w/ blueberries!
Must wash the apples!
After you have washed the apples, you have to skin them, core them and slice them into chunks. Once you’ve filled the pot with apples…add a bit of water. Boil them down for about 20 minutes.
Place the apples into canning jars. Seal with canning lids and rings. This is a jar, before it’s put into a hot water bath. You have to put the jars into a larger pot, with water 1/2 an inch over the tops of the jars. You boil the water, with the jars in it, for about 10-15 mintues. Then take the jars out of the hot water and let them rest until they seal. You’ll hear a popping sound, the lid is sucked down, when the jars seal.
Me with the completed product.
*The applesauces have a bit of raspberry in one, and blueberry in the other.
No sugar was added..didn’t need it.