EasyFunSchool has over 1,500 pages of free unit studies, science projects, recipe and craft ideas, history activities & many other resources to make homeschooling more enjoyable for both child and parent!

Home Ec Project: Preserving Apples

After completing the 'Canning Safety' home ec project you are probably ready for something more challenging. In this project you will learn, more specifically, how to preserve apples by canning, freezing, and drying.

Pickled Apples

8 pounds small, firm-rip peaches
1 gallon cold water mixed with 2 T. each pickling salt and white vinegar
2 T. whole cloves (about)

Ingredients for basic pickling syrup:
1 qt. white vinegar
1 qt. Water
3 pounds sugar
4 sticks cinnamon, broken and tied in cheesecloth

Peel apples, then dip in water-salt-vinegar mixture to prevent discoloration; leave whole or halve but do not remove pits. Stud each apple with 2 cloves. Place syrup ingredients in a large enamel or stainless steal kettle and bring to a boil. Add apples, a few at a time, and simmer, uncover for 5-7 minutes until barely tender. Remove apples with a slotted spoon and set aside while cooking the rest. When all are cooked, bring syrup to a boil and pour over apples; cover and let stand overnight (this plumps apples and gives them better flavor). Next day, wash and sterilize 10 pint jars and closures. At the same time drain syrup from apples and bring to a boil; discard spice bag. Pack apples into hot jars, then pour in boiling syrup, filling to within " of top. Wipe rims and seal. Process in a boiling water bath for 10 minutes. Remove jars from bath and secure lids. Cool, check seals, label, and store in a cool, dark, dry place 4 to 6 weeks before serving. Yield: 10 pints.

Apple Leather

1 1/4 c. apple puree
1 T. fresh lemon juice
1/8 t. cinnamon
1/8 t. ground nutmeg

Mix puree and lemon juice until well blended. Prepare one leather tray. Pour mixture into tray and using rubber scrapper, spread to 1/4" thick. Sprinkle with cinnamon and nutmeg. Dehydrate 8 to 10 hours, or until leather will pull away from liner. Yield: 1 leather.

Apple Leather Chips

Dry fruit leather until brittle. These can be eaten as a snack, chopped to make toppings on cereals and puddings or reconstituted to flavor yogurt, ice cream, milk shakes, and baby cereal. Store dried chips in airtight glass or plastic contaners.

Apples - Dried

Apple peelers, corers and slicers greatly reduce preparation time. Keep in mind that peelings tend to be tougher when dried. Vary the flavor of dried apples by sprinkling them with flavored jello or cinnamon and sugar before drying. Apples should be mature but very firm and free from bruises or soft spots. Wash, peel, core, and slice into 1/4" slices or cut in quarters. Hold in solution of one teaspoon ascorbic acid per quart of water. Dry at 150F for two to three hours, then 130F until dry. They should be pliable to crisp when done. Apples store best when slightly crisp.

Apple Rings

Choose medium-sized, well-shaped, just-ripened, apples which hold their shape when cooked (allow 1 1/2 pounds for each pint). Wash apples in cold water. Core, then slice into 1/4" rings. To prevent discoloration, drop into an ascorbic or citric acid mixture. Dissolve 4 cups sugar in 1 quart water. Add food coloring for desired color. Place over heat, bring to a boil and boil five minutes. Remove from heat, add drained apple rings and allow to stand 10 minutes. This helps firm the apples. Return to heat, bring to a rolling boil, then simmer 30 minutes or until apples are the desired color. Set the saucepan off the heat and allow the rings to cool in the syrup. Drain off the syrup and bring to a boil. Pack apple rings loosely in hot jars, leaving half inch head space. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes in boiling water bath. NOTE: cinnamon or other spices may be added to the syrup for extraflavoring. Spiced apple rings may be prepared by using a spiced syrup.

Apple Pie Filling

6 lbs. apples
2 c. sugar
1/4 c. flour
1 1/2t. cinnamon
1/4 t. nutmeg
2 T. lemon juice

Wash, peel, core and slice apples. Place sliced apples in soaking solution to prevent darkening. Combine sugar, flour and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juices begin to flow, about 30 minutes. Stir in lemon juice. Cook over medium heat until mixture begins to thicken. Pour into can or freeze jars or plastic freezer boxes. Seal, label, and freeze. Yield: about 6 pints.

Apple Maple Jam

3 quarts finely chopped apples
6 c. sugar
1 c. maple syrup
1 t. cinnamon
1/2 t. allspice
1/2 t. nutmeg
1/4 t. cloves

Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 8 half-pints.

Apple - Blueberry Conserve

1 qt. chopped, cored, pared tart apples (abt 2 pounds)
1 qt. stemmed blueberries
6 c. sugar
1/2 c. raisins
1/4 c. lemon juice

Combine all ingredients in a large sauce pat. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 20 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 half-pints.

Apple Preserves

6 c. peeled, cored, sliced apples
1 c. water
1 T. lemon juice
1 pkg. sure-jell
1/2 c. thinly sliced lemon
4 c. sugar
2 t. nutmeg

Combine apples, water and lemon juice in a large sauce pot. Simmer, covered, 10 minutes. Stir in pectin and bring to a rolling boil, stirring frequently. Add lemon slices and sugar. Return to a rolling boil. Boil hard one minute, stirring frequently. Remove from heat; add nutmeg. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half-pints.

Apple Marmalade

1 medium orange
6 medium apples
2 c. water
3 T. lemon juice
5 c. sugar

Peel, core, and coarsely chop apples to equal six cups. Quarter unpeeled orange. Remove seeds. Thinly slice orange. In an 8 to 10 quart kettle combine orange slices, apples, water, and lemon juice. Bring mixture to boiling. Reduce heat; simmer about 10 minutes or till apples are tender. Add sugar. Bring to full rolling boil, stirring constantly. Continue cooking and stirring till thickened and clear. Remove from heat. Skim off foam with a metal spoon. Pour at once into hot, sterilized jars. Seal and process. Yield: 6 half-pints.


Wash, pare, quarter and core cooking apples. Simmer, covered, in a small amount of water until tender. Press apples through sieve or food mill. Sweeten sauce to taste (about 1/4 cup sugar to 4 medium apples). Reheat to a boil. Pour boiling hot into hot jars, leaving half inch headspace. Remove air bubbles. Adjust caps. Process pints and quarts 20 minutes in a boiling water bath.

Apple Jelly

4 c. apple juice (about 3 lbs. apples and 3 c. water)
2 T. lemon juice
3 c. Sugar

To prepare juice: Select about one-fourth firm ripe and three-fourths fully ripe tart apples. Sort; wash; and remove stem and blossom ends; do not pare or core. Cut apples into small pieces. Add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Extract juice.
To make jelly: Measure juice into a large sauce pot. Add lemon juice and sugar and stir well. Boil over high heat to 8 degrees above boiling point of water, or until jelly mixture sheet from a spoon. Remove from heat. Skim foam if necessary. Pour hot into hot, sterilized jars, leaivng quarter inch head space. Adjust caps. Process 5 minutes in boiling water bath. Yield: about 4 half pints.

Spiced Apple Jelly

Follow recipe for Apple Jelly. Except tie a few whole spices in a cheesecloth bag and cook with the apples when preparing the juice.

Apple Chutney

2 qts. chopped, cored, pared tart apples
2 lbs. raisins
1 c. chopped onion
1 c. chopped sweet red pepper
4 c. brown sugar
3 T. mustard seed
2 T. ginger
2 t. allspice
2 t. salt
2 hot red peppers
1 clove garlic, crushed
1 qt. vinegar

Combine all ingredients in a large saucepot. Simmer until thick, about 1 hour and 15 minutes. As mixture thickens, stir frequently to prevent sticking. Poru hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 10 pints. NOTE: for a milder chutney, another quart of chopped apples may be used.

Apple Catsup

Peel and quarter 12 tart apples; stew till soft in as little water as possible, put through colander. To a quart of apples, add 1 cup sugar; 1 t. pepper; 1 t. cloves; 1 t. mustard; 2 t. cinnamon; and 2 medium chopped onions. Stir all together, adding 1 T. salt and 2 c. vinegar. Boil one hour. Seal in sterilized jars.

Fruit Sherbet

1 env. unflavored gelatin
1/2 to 3/4 c. sugar
dash salt
1/2 c. water
2 c. fresh fruit puree
1 (13 oz.) can evaporated milk
3 egg whites
1/4 c. sugar

In large saucepan combine gelatin, 1/2 to 3/4 cup sugar (to taste), and salt. Stir in water; heat and stir til gelatin dissolves. Stir in desired fruit puree and evaporated milk. Turn into a 9x9x2" pan, cover and freeze until firm. In small mixer bowl beat egg whites until soft peaks form; gredaully add 1/4 cup sugar, beating till stiff peaks form. Break frozen mixture into chucks; turn into chilled large mixer bowl. Beat until fluffy. Fold in egg whites. Return to pan; cover and freeze until firm. Makes about 1 1/2 quarts.

Apple Butter

4 c. bottled, unsweetened apple juice or cider
4 lbs. golden delicious apples, peeled, cored, & sliced
1 1/2 c. sugar
2 t. ground cinnamon

In a heavy bottomed 8 quart pan, bring apple juice to a boil over high heat. Add apples; reduce heat to medium low, cover and simmer, stirring occasionally, until apples are soft enough to mash easily (about 30 minutes). Stir in sugar and cinnamon until well blended. Cook, uncovered, mashing apples and stirring often, until mixture is thickened and reduced to five cups (about 1 hour). Ladle into prepared half pint jars, leaving 1/4" headspace. Process for five minutes. Yield: about five half-pints.


12 Tart green apples
24 sm Green tomatoes
4 medium Sized onions
3 cup Seedless raisins (1 pound)
4 cup Cider vinegar
2 1/2 cup Brown sugar (tightly packed)
2 tablespoon Salt
1/2 teaspoon Crushed -- dried chilies
1 1/2 tablespoon Curry powder
3 tablespoon Mixed pickling spices

Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent.
Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens.
Discard pickling spices, return the fruit to the syrup and bring to a boil.
Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints.


Copyright 2002-2015 FreeUnitStudies.com - All Rights Reserved.
Privacy Policy