#boiling #preserving #apples Winter is going to be delicious! Autumnal delicacies preserved for storage. We're boiling down applesauce and apple pie filling. Enjoy! ________________ RECIPES APPLESUTURE - USUAL VARIATION Ingredients for 1 kg apples 3-4 tbsp cinnamon 3 tbsp sugar (optional) 100ml water (can be omitted if the apples are very juicy) Wash the apples, clean them, halve them, remove the core and roughly dice them. If you like, you can peel the apples beforehand, but since the puree will be pureed afterwards, I put the apples in the pot with the skin on. Add cinnamon, sugar and water if necessary and simmer in the slow cooker on LOW overnight (10-12 hours) until soft. The next day, use a hand blender or food processor to process the puree to the consistency you want. WITHOUT a slow cooker: Steam the apples in a pan with a little water until soft, stirring constantly and when all the apples are soft, puree. PRESERVING Pour into prepared jars. Be careful! The mixture rises in the jar while it is preserving, so leave 2cm of air to the rim of the jar. Seal the jars with rubber rings and clips and cook in a preserving pan for 30 minutes at 90° C. AYURVEDIC VARIATION All ingredients and steps as above. Additionally add 1 tbsp nutmeg, 2 tbsp cloves and 1 tbsp aniseed. If you like it a bit spicier, you can also add turmeric and a little chilli. ________________________ RECIPE APPLE PIE FILLING Ingredients for 1 kg apples that are as firm as possible (juicy apples will fall apart) 2 tbsp cinnamon 1 tbsp nutmeg 275g sugar 125ml lemon juice 250ml water 600ml cloudy apple juice (or apple water) Wash and peel the apples, remove the core and cut into pieces. Blanch in boiling water for 1 minute and strain into a bowl. Bring the sugar, water, apple and lemon juice and spices to the boil in a saucepan and reduce while stirring constantly. The liquid should be slightly viscous and syrupy, but still watery. Add the apples to the stock, stir everything together and pour into prepared jars. PRESERVE Pour into prepared jars. Be careful! The mixture rises in the jar while it is preserving, so leave 2 cm of air to the rim of the jar. Seal the jars with rubber rings and clips and boil in a preserving pan for 30 minutes at 90° C. USE FOR FILLING If using, strain the apples through a sieve, collect the drippings and thicken in a saucepan with 1-2 tablespoons of cornstarch over a medium heat, stirring constantly. Fold in the apples and spread on the cake base/cinnamon rolls. Bake the cake/cinnamon rolls as indicated in the respective recipe. Sascia from Sascia's little garden farm wishes you good enjoyment ___________________ KITCHEN HELPERS in this video Crockpot https://amzn.to/3zNUewx Large measuring cup https://amzn.to/4eTJuvj Weck Tulip 580ml https://amzn.to/4888b5d Weck Tulip 370ml https://amzn.to/4h6bGx6 WECKTOPF https://amzn.to/404yVkX Ceramic bowl https://amzn.to/3zMZhNP Enamel bowl https://amzn.to/3Yjiu2R Chalk pen https://amzn.to/49rnxBj all my KITCHEN HELPERS https://www.amazon.de/shop/_epipa_?re... _____________________ DISCLAIMER The use and shelf life of home-made or preserved food is the responsibility of the consumer. I accept no liability for damage caused by improper preparation or storage. By using the recipes and information on this channel, you agree to the above disclaimers and bear sole responsibility for the preparation and consumption of the food. ________________ AFFILIATE LINKS - links and references provided above in the text may contain affiliate links. If you click on one of these links (which you don't have to), I get a small commission that helps me to continue making videos for you. You don't pay any more and there are no further costs for you. - You support me and thus this channel. Thank you very much.