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A great way to can apples to have on hand for apple pie or apple crisp.
Place jars in the dishwasher to heat them up. They need to be hot when you put the filling inside.
Slice, peel and core apples. Set aside.
Combine 1 3/4 cups sugar and 4 1/2 cups of water together in a large pot; bring to a boil and make sure sugar is dissolved.
While it’s heating, combine 1/2 cup cornstarch, remaining 1/2 cup water and remaining 1/2 cup sugar. Stir in a bowl until no longer lumpy.
After sugar and water are boiling, whisk in the cornstarch mixture. Keep whisking to make sure lumps don’t form. Add in remaining ingredients (except apples) and bring to a boil to thicken.
Pack hot jars with apples. Ladle liquid into jars, leaving a 1/4 inch headspace. Remove bubbles and adjust 2-piece caps. Process in a water bath for 20 minutes (additional time may be needed according to your altitude—use standard canning practices). This is where a large pot is filled with water to completely cover the jars. This is done so that all the bacteria is killed and the jars are sealed and can sit on a shelf instead of in the freezer.
Makes 7-8 quarts (each one is enough for 1 pie).
Calories per quart: 400.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!