Don't know if I will ever be able to recover the pictures on my hard drive. But I must go on! So, I have gathered some pictures from friends, and off of my personal phone to be able to continue my Tennessee Adventures. Here's to moving forward :)
So, we have this amazing woman in our Ward by the name of Sarah Clark. We just were assigned as Visiting Teaching partners, and I have come to really enjoy her. She has many, many talents, amongst them are Mother to 2 adorable kiddos, photographer, and cook.
She is all into canning and bottling, and today she is going to share with me how to can (they don't call it bottling - even though they put all the ingredients into bottles and not cans). Anywaaaayy....focus Karen - so I went over to her house with my other friend Allyson Neuhaus, and we are going to CAN (there I got it), applesauce and apple pie filling!
Sarah has an awesome kitchen - a chef's dream! And she let us make the mess at her house. I helped her peel and slice a couple of 40 lb boxes of apples (it's the least I can do - for this cooking lesson), and my hands are now stained a reddish/yellow. But, Sarah found this great idea on Pinterest. She used a drill to spin the apples and then she held the peeler to the apples, and Voila! they were peeled in an instant!
Then she added a little bit of cinnamon, nutmeg, and maple syrup to the pot. Oh, and did I tell you that she added sugar? Cuz she didn't. She just added a bit of water, and said that the applesauce would sweeten' on it's own in the jars.
Note: I don't like applesauce by itself BUT you can dehydrate it and make fruit leather! Awesome sauce! And, can I just say that I tried it, and it was delicious! I found my new snack! Oh, and you can use it in baking as well. See, I'm learnin' new things all the time.
You can tell that she has done this before. She has every kitchen gadget imaginable, and she is just wonderful. She filled the jars with this awesome goodness...then you put the rings on just finger tight, not too tight.
Then we set them in the water bath canner. And we wait....1, 2, 5, 10, 13...20 minutes and this batch will be done.
While we are waiting for that to get done, we are now onto making apple pie filling. It smells AMAZING in here. All the apples are cut up and put into the jars, to almost tippy top full.
Then she made the "sauce" to go over those apples. It was nice and thick, so we poured it into the bottles and then had to use a butter knife to get all of the air out of the bottles, so that they would seal.
Even though I didn't take a picture of all of the completed jars, there were quite a few. After they get out of their "hot tub", then they have to rest on the countertop for 24 hours to set.
Well, after we put the apple pie filling bottles in the canner, I left. She waited out the time, and then when she opened up the canner, some of the jars didn't seal. So, she took the lids off, re wiped the bottles edges and reprocessed them again. They seeped out a bit, but they ended up sealing. So, mission complete! After 24 hours on the countertop, you take the rings off, and put them on your shelf to look "perty". That is until someone tries it, and then there won't be any left - it is that good!
This is just a note for me, as to what "jel" she uses. It can be ordered online. (They order EVERYTHING online here).
And, they have all sizes of jars. Even these cute little teeny ones. These would have to be sample sizes. Because once you taste this stuff, you will be addicted!
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