I haven't much room in the freezer and have a glut of apples so was thinking of preserving apple puree in Kilner jars.
I bought some different coloured small kilner type preserving jars from France and they would be the ideal size for apple sauce. The problem is I have never preserved anything this way before and am not sure what to do. Do I cook the apples with a little sugar until they form a puree, fill the jars and then boil them in a saucepan full of water placing them on an upturned plate? If so, how long should I boil them for given that the jars are about 2½ inches high and 2 inches wide?
I noticed Hugh FW was bottling puree last night and turned the bottles upside down to sterilise the contents. Would this work for Kilner jars?
Any help you can give me would be much appreciated. Perhaps I should mention that the small jars I bought should not be used in a microwave.
I just thought I would bring this to the top again as I am still wondering what to do.
Sorry not to have replied Pauline, but we freeze our apple sauce, and have no experience of using Kilner jars/bottling.
What OH does, rather than use box containers is to spoon single portions (ie enough for the two of us to go with a pork roast) into Lakeland size 3 freezer bags, fastened with a Lakeland clippit ;D. They take up very little space in the freezer.
For bottling I think you need advice from Jeannine and/or Tim.
valmarg
I was wondering something similar after picking two sacks of Bramleys today. Thought apple sauce might make interesting stocking fillers for relatives but not sure how long it would last/ how to preserve in kilner jars.
Sorry, I've just remembered something I make with apples, and store in jars..
ROSEMARY JELLY
5lb cooking apples
2 pints water
2 tablespoons fresh rosemary leaves
2 pints vinegar
granulated sugar
green food colouring (optional)
chopped rosemary
Wash and roughly chop the apples. Put in a large saucepan with the water and rosemary. Bring to the boil, then simmer for about 45 minutes until soft and pulpy. Stir from time to time to prevent sticking. Add the vinegar and boil for 5 minutes.
Strain through a jelly bag or cloth and allow the juice to drain for at least 12 hours. Do not squeeze the bag or the jelly will be cloudy. Discard the pulp.
Measure the extract and return to the pan with 1 lb sugar to each pint of extract. Stir until the sugar has dissolved, then boil rapidly, without stirring for about 10 minutes until setting point is reached. Skim the surface with a metal spoon. Add a few drops of colouring and chopped rosemary (to taste). Pot and cover in the usual way.
You could also make mint or parsley jelly, by substituting the rosemary with mint or parsley.
I use the small pots I've bought horseradish, cranberry sauce, etc, and use the Lakeland gingham twist-off lids. They would make good stocking fillers.
You could also make apple jelly following the above instructions, leaving out the herbs, colouring and vinegar.
valmarg
if you leave out the vinegar - isn't that the preservative element? Would it still keep?
twinkletoes
Quote from: twinkletoes on October 23, 2008, 15:21:10
if you leave out the vinegar - isn't that the preservative element? Would it still keep?
twinkletoes
Yes it will still keep, because of the sugar content (1lb to 1pint of extract). The vinegar gives the herb jellies a sweet and sour taste.
valmarg
Thanks Valmarg. It sounds an interesting recipe and would make ideal small gifts to give at Christmas.