It may be this variety of apple just isn't well-suited to canning.

When you look at charts for fruit apples are always listed as hot-pack, but it's my understanding that the hot-pack raw-pack recommendations vary depending upon the firmness of the fruit and the recommended method is whatever results in the best quality. For example, assuming you're using sugar in the syrup, hot-pack normally helps preserve texture and flavor. Some extension services specifically say raw-pack apples are poor quality.

Even though it's not a safety issue, raw-pack processing times are usually longer by 5-10 minutes. I can't find any raw-pack time for apples and am not sure once the time is added that anything would be gained.

The only option I can see is to can in pints rather than quarts to keep the processing time as brief as possible, but you may be doing that anyway.
Carol

Readinglady -

Thank you again. I just may try freezing after a brief dip in Fruit Fresh, just to satisfy my curiosity.

Perhaps drying would be a better option also. They taste great. I made a semi-Waldorf salad - celery, apple, toasted macadamias and mayo - not too bad.

Bejay

You might do a small-batch trial run and still hot-pack but cut the slices or chunks larger and see if that helps a bit.

Freezing and drying sound good too. I wonder how it would be to go ahead and can then stir in cut-up frozen apples when serving for more texture and fresher taste so that you don't get that totally-disintegrated sensation?

Carol

I often freeze apples in "pie sized" portions with the sugar and seasonings, then just dump them into a crust and bake them, so freezing might be a viable option. As Carol pointed out, maybe bigger pieces might work better while canning too.

Good luck, bejay, it looks like the only way to know how it'll turn out is to experiment a bit. I think that's the most fun part of canning anyway, but others disagree, LOL, they want to know what they are going to get. I like the surprise factor!

Annie

I chose two kinds of apples that are designed to work well for pies, cooking, and baking. Yes, I agree some apples will turn to mush quite fast. If your making a sauce, it need only be brought to a boil, fill the jars with it, and process as you would normally do. If it were for a chunkier product, you can also do that, but process a bit longer. The boiling before canning us meant to help reduce the firmer type apples, as well as any added spices to 'meld' into the sauce. My apple Pie jam had minimal boiling, except whats necessary for the pectin to dissolve. Some bits of apple were added after it was at boiling, so they got less time of all that heat. When I make pies, I like to 'wilt' the apple slices some before filling the pie shell, by placing tyhem in teh microwave a few minutes. If I don't, they shrink down to nearly nothing and when you slice into the baked apple pie, you see a 1/2 inch of apples under a big tall, hollow crust dome.

I have packed them raw first. The only problem I found was that they float a lot. Hot packing shrinks them down first, especially since apples contain a lot of air in the cell walls.
You could try a couple jars and see how you like them, though.
Worth a try, I think.
The Waldorf salad sounds so good. Makes me wish I had an apple now. I would make some.

Linda Lou, what processing time did you use for raw-pack apples?

I've canned spiced cinnamon apple slices. They make the best quick apple crisp. I just thicken the contents of a couple of quarts then sprinkle on a batch of crisp topping from the freezer. Any more, whenever I make topping for crisp I double or triple the recipe, bag up the extras and keep them in the freezer for quick desserts.

I've also made frozen apple pie filling, as Annie mentioned. Sometimes I line pie pans with saran, pour in the apple pie filling and freeze it as pie-shaped disks. Then just a little thawing and pop it in the crust before baking.

Carol

Great ideas! There are still quite a few apples left on my little tree - so will surely find a way.

Annie - I like the way you think - hope your dad is doing OK.

You gals (and Ken) are so great! I just knew I'd get some answers.

Bejay

Here's a main-dish Waldorf salad recipe I developed that we like a lot. This is one of my favorite dressings, much preferred to plain mayonnaise and very good on a variety of fruit salads.

Waldorf Salad with Chicken and Grapes

Serving Size : 6 Categories : Salads  Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing
1/2 teaspoon grated orange peel
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 cup lowfat yogurt
1/2 cup mayonnaise
2 teaspoons honey

Salad
3 medium apples
3 stalks celery
1 cup grapes -- halved
4 ounces skinless boneless chicken breast
1/3 cup chopped walnuts (toasted preferred)

Description: The original plain salad came from "Use It All: The Leftovers Cookbook" and called for 6 apples, 4 ribs of celery and 3/4 cup walnut pieces.
Carol