Cooking meals at a school camp, I was unhappy with the results of my apple crumble dessert: no crunch at all.

Easy Apple and Cinnamon Traybake | Recipes Made Easy Easy Apple and Cinnamon Traybake | Recipes Made Easy

In my opinion, however, there’s no better use for apple compote than spooning it over a generous scoop of creamy vanilla ice cream. Fruit juices such as apple, pear, and grape as well as homemade canning syrups, are all good options to explore. This apple slice crumble is best eaten on the day it's made for maximum crunch to the base and crumble topping. I’ve experimented with fruit juice and light to heavy syrups and each type of canning liquid has produced good results. Simply add a generous splash of lemon juice to a bowl of cool water (about 1 tablespoon of lemon juice per cup of water) or stir 1/2 teaspoon of ascorbic acid into 1/2 gallon of water.Having put up apple pie filling, dried and applesauce it was nice to see this option which I think will be very useful utilizing your suggestions! But when I shoo him away,he is generally pretty good about taking himself off into the yard to chase rabbits, bark at birdsor whatever other important contribution he’s making to make this world a better place. The only difference is the cook time - fan forced is ready at 50 minutes, standard oven is ready at 60 minutes. They can be strained and used in homemade apple cake, apple shortbread bars or as a simple topping for yogurt, oatmeal or ice cream.

Canning Apple Slices - Practical Self Reliance Canning Apple Slices - Practical Self Reliance

Carefully add the apple slices to the boiling canning liquid and cook for 5 minutes, stirring occasionally, until the apples are heated through. Keep in mind that if you plan on using fruit juice, apple juice will preserve the flavor of the apples the most effectively.I have the dry ingredients including flour all ready to go and whisked up – and then I realised my mistake. Apple pie popsicles are a tasty and cool treat for those hot summer days that can use last seasons canned apple slices for ease. A good way to keep this from happening is to be sure to use hot jars, allow the jars to rest for a while in the canner after processing and avoiding sudden temperature changes. I used half quick oats half regular, but would use all regular oats for a bit more crunch next time I think. But the minute whatever I’m making is readyand Itake it to the area where I shoot my photos, he comes dashing inside.

Princes Apple Fruit Filling 395G - Tesco Groceries

Apple compote, which is essentially a less refined but equally-as-tasty take on fresh applesauce, is delicious when served warm on top of pancakes, folded into crepes, or piled onto homemade waffles. The apple will only just cover the base, move it around with a spoon until you have a more or less even covering. After telling you how naughty he was while I photographed this Apple Cake, I’m not sure he deserves to be featured in his own section on this post…. I only canned apple slices because I got a whole bushel of apples this year, and I didn’t realize how many apples that is!OK, now I’m done stomping my foot over Dozer ruining my photos, a quick word on this Apple Cake recipe: It’s crazy easy and fast to make the batter, it’s made with FRESH apples (won’t work with canned, cake isnot as moist), and it really is beautifully moist. To prevent the apple slices from turning brown, toss them into a bath of acidulated water as you work. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan. Because I’m concentrating on taking photos, I don’t always manage to catch him in the act of photo-bombing. Starting with too much headspace isn’t any different in a technical sense, so you can just pretend that was “liquid loss” in the canner.

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If you’re making extra light syrup, combine 10 1/2 cups water and 1 1/4 cups sugar in a pot and bring to a boil. You could try substituting the egg in this recipe with ¼ cup of apple sauce which would complement the flavours but I haven't personally tested this.If you just use raw apples for the slice filling the apples won't cook in time and will be to firm in the slice. Again, I prefer to use an extra light syrup for canning, but there are plenty of options to suit every taste.