Are you ready to savor the taste of autumn all year round? This apple crisp canning recipe lets you capture the warmth and comforting flavors of a homemade apple crisp, preserving it for whenever a sweet craving strikes. Forget store-bought – this easy recipe lets you enjoy the delicious, wholesome goodness of your own homemade apple crisp, anytime. It's perfect for gifts, quick desserts, or simply enjoying a taste of fall on a chilly winter evening. Let's get started on this journey to delicious, homemade happiness!
Ingredients:
For the Apple Filling:
- 6 cups peeled, cored, and sliced apples (Granny Smith, Honeycrisp, or a mix work well)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup lemon juice
For the Crisp Topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
For Canning:
- 7 half-pint canning jars with lids and bands
- Boiling water bath canner
Instructions:
Prepare the Apple Filling:
- In a large bowl, gently combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. Toss gently to ensure the apples are evenly coated.
Make the Crisp Topping:
- In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Assemble and Bake (for testing before canning):
- Preheat your oven to 375°F (190°C).
- Pour the apple filling into a greased 9x13 inch baking dish.
- Sprinkle the crisp topping evenly over the apples.
- Bake for 35-45 minutes, or until the topping is golden brown and the apples are tender. This step is crucial for tasting and ensuring you love the recipe before canning a large batch! Let cool completely.
Canning the Apple Crisp:
- Sterilize Jars and Lids: Wash jars and lids in hot, soapy water. Rinse well. Place jars in a boiling water bath for 10 minutes to sterilize. Keep jars and lids in hot water until ready to use.
- Fill Jars: Carefully ladle the cooled apple crisp into the sterilized jars, leaving 1/2 inch headspace at the top.
- Remove Air Bubbles: Run a clean knife or spatula around the inside of the jar to remove any air bubbles. Wipe the jar rims clean with a damp cloth.
- Seal Jars: Place lids on the jars and tighten the bands fingertip tight.
- Process in Boiling Water Bath: Carefully lower the filled jars into the boiling water bath, ensuring they are fully submerged by at least 1 inch of water. Process for 20 minutes (adjust according to your altitude; check the Ball canning guide for specifics).
- Cool and Check Seals: Remove jars from the canner and let them cool completely on a towel-lined surface. You should hear a "pop" sound as the jars seal. Check the seals by pressing down on the center of each lid; if it doesn't flex, it's sealed.
Tips and Variations:
- Apple Variety: Experiment with different apple varieties for a unique flavor profile.
- Spices: Add a pinch of cardamom or ginger for extra warmth.
- Nuts: Stir in 1/2 cup chopped pecans or walnuts to the topping for added crunch.
- Oat-Free: Substitute almond flour or another gluten-free flour for the oats in the topping.
- Make it ahead: Prepare the filling and topping a day in advance, and then assemble and bake just before canning.
Nutritional Information (per serving, approximate):
This information will vary depending on the specific ingredients and portion sizes. It's best to use a nutrition calculator for an accurate analysis once you've finalized your recipe.
This recipe provides a delicious and convenient way to enjoy the comforting flavors of apple crisp throughout the year. Enjoy your homemade canned goodness!