You know it’s fall when you have the urge to go to the apple orchard and starting canning the bounty!
Which is exactly what Christin and I did….
All you need is :
1 baby in a sling
2 apple corer/peeler/slicer thingys
4 bushels of apples
a metric ton of sugar
plenty of jars, lids and rings
motivation by Johnny, Jimmy, BB and Eric (Cash, Buffet, King and Clapton)
and several hours!
Guess what we are giving away for Christmas!
look at how nice her new jeans make her hieny look!
The “Magic Goop”
2 exhausted chicks and a sleeping baby…and the loot!
5-6 pounds of sliced apples )We used Macs and Cortlands) per batch of goop. We made 2 batches of goop to get 16 jars…this is not an exact science.
Per batch of goop:
1 tsp salt
4.5 cups of sugar
1 cup corn starch
2 tablespoons cinnamon (or as much as you want. We like a spicy pie)
1 teaspoon nutmeg
10 cups of water
Mix all that in a large pot and cook until it thickens. We stuffed the jars and then added goop but after the fact I remembered from previous years it is much easier to goop the apples first then stuff the jars. It leaves you will less head space in your jars after canning. I need to write that on my recipe….
Process jars in a water bath canner for 20 minutes.
Dump in a pie crust or just a casserole dish, cover with another pie crust or a box of jiffy cake mix and bake 30 minutes.
I made this for a healthy snack and took some to church potluck and it was a hit!
1 15-ounce can black-eyed peas, rinsed and drained
1 15-ounce black beans
1 can of corn drained
1/4 cup thinly sliced green onions
1/4 cup finely chopped red sweet pepper
2 cloves garlic, minced
2 tablespoons cooking oil
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 or 2 fresh jalapeno peppers, seeded and chopped
1/4 cup fresh cilantro chopped up
1/4 cup diced red onion
1/4 teaspoon cracked black pepper, or to taste
You just mix everything up together and let it sit in fridge over night. Servce with pita bread or tortilla chips. Yummy