Stewing apples for winter delights

My Granny Smith apple tree is loaded with apples and is ready to pick. This basket will be preserved for apple pie, apple crumble, apple turnover, or apple slice filling.

The process is relatively easy and produces a real convenience pantry item.

Simply peel the apples and slice the fruit from around the core. If you have an apple peeling and coring machine, even better.

Place 2cm of water in the bottom of a large saucepan and add the apples.

Simmer the apples, stirring regularly to prevent sticking and burning, until 50% of the apples have turned to pulp. You will still have some pieces of apple with different textures, and that is fine.

If you want your apples sweetened, you can add your sugar now and cook for a further 5 minutes to dissolve the sugar, stirring constantly to prevent burning. I usually add sugar and any spices when I use the apples depending what I am making.

Prepare your jars by sterilising them and applying the rubber rings if using Fowlers Vacola jars.

Fill the jars to one third and using a knife or skewer, remove any air pockets. Repeat this process until the jar is 2-3cm from the top. I used No.36 jars for this batch and was able to fit my soup ladle into the jar to help press the fruit down for the first two thirds.

Place your lid on top and secure. As you can see, I am a double clipper, just to be sure. Place your jars in your preserver and fill with water. Remember, if your jars are hot, add hot water; if your jars are cold, add cold water. This will prevent any jars from cracking.

I process my apples for 45 minutes at 92 degrees Celsius.

Remove your jars from the preserver when they are finished and leave them to cool for 24 hours before removing the locking clips or rings(Ball jars).

I had half a jar left over, so we will enjoy apple crumble for dessert tonight.