|Frost on the Strawberries - November 9|
More Canning: At least this topic is more upbeat. I canned apple sauce, apple slices in a light syrup, and more apple butter. Apple butter is the easiest, since it cooks slowly all day. The apple slices are rather repulsive in that the apples are floating. The teacher at the symposium told us to really pack them in to the top, but I followed the Ball Blue Book instructions to the letter. My jars were a bit big also, quart size. I bought some pint ones for apple sauce. The apples, Granny Smith, cooked down so smooth I didn't need to blend them beyond just using a hand wire-whisk. I did add a little sugar as the apples are on the sour side.
|Apple Slices - not too appetizing!|
|Apple Butter Apples in Slow Cooker|
Grease the bottom and sides of a large rectangular baking pan. Peel, core, and slice apples into the bottom of the pan. I used about 10, it should cover the bottom about 3 slices deep. Sprinkle with sugar and cinnamon. The amount of sugar depends on the sourness or sweetness of the apples. Mine took 1/2 cup. Cinnamon was just sprinkled on. Add 1/3 cup water. In a bowl mix 1 cup packed brown sugar, 1 cup flour, 1 cup oatmeal (I use old fashioned, not "quick cooking), cutting in 1 cube (1/2 cup) margarine. Sprinkle over apples. You might have a bit too much, so just use the lumpiest parts with the butter!
Cook for about 40 minutes (peek!) at 350 degrees until browned and bubbly. I like the chewy parts on teh edges, if you don't take it out sooner. Great with vanilla ice cream or whipped cream.