Bottling Apples

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  • #1866

    Hi, I bottle apples a lot because we have two trees and of course now is when they are ALL ripe. Just wondering has anyone ever just par-cooked apples so they aren’t to soft to put in pies, etc?


    I make apple turnovers, and fry the apples in butter with sugar (brown or white) until they are super soft. This is also where I add the spices – cinnamon, nutmeg – and a few drops of lemon juice. The mix starts to disintegrate so I get it off the heat before the mix is too mushy, then there are a few nice lumps in the finished pie. It comes down to the size of the apple portions used (so cut not too big or small), and be careful not to burn this mix – or condense it too quick. It can get dry.

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