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canning advice for apple relish

11 years ago

I found this recipe in a 1967 USDA Bulletin and I'm wondering if it's safe. It has the major ingredients that I want to use and I can't find another like it. This recipe has 3 lbs apples, lemon juice, water, raisins pwd. pectin, sugar and chopped nuts. It brings fruits to a boil, adds sugar and returns to boil then adds nuts. The problem is in the last step where it advises to store in jars with lids immediately and allow to seal or top with parafin.
Would it work to process in hot water for 10 minutes to be on the safe side for long term storage. Would this turn it to mush? I want to store on shelves and don't want to refrigerate or freeze. And I'm curious at what point they stopped believing this was safe practice.

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Comments (9)

lascatx
11 years ago
Probably stopped believing the paraffin was a good idea when,, like me as a kid, they saw that more jars leaked and molded and failed than were edible and those that looked okay were not as appealing any longer.

I would chop the apples on the larger side, use a higher heat so they don't cook longer getting up to boil, make sure the jars are hot, the cooked mixture stays hot and the canning water stays at or as near a simmer as you can, so that when you add the jars, the mixture will be at or as near the start of your water bath timing as possible. Remove promptly and leave room around your jars and set them on a rack so they cool faster. You should also verify the acidity of the mixture to make sure it is good for a water bath rather than pressure canning.
annie1992
11 years ago
I think the recipe would be fine canned for 10 minutes like any other jam. I make an apple maple where I chop the apples relatively finely and cook until thick with maple syrup and the apples still retain some texture.

Part of the issue will be the type of apples you use. If you choose something like MacIntosh, which cook quickly and become sauce easily, you'll have soft and mushy apples more quickly. Other types like Granny Smith, Empire, Jonathan, Ida Red keep their shape better and don't cook down as quickly.

Happy canning.

Annie
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lascatx
11 years ago
Good point -- the variety of apple does make a difference when cooking with them. I was assuming a firm type......
writersblock (9b/10a)
11 years ago
I thought nuts were strictly forbidden in canned items these days?
lascatx
11 years ago
I've made a pecan praline dessert sauce and not had any problems. Two recipes -- one comes from Ball's Blue Book but the one I like better comes from another book. I just looked and they have a maple walnut sauce on their website.
annie1992
11 years ago
Like lascatx, I can the pecan praline dessert sauce from the Ball Blue Book, and a cranberry walnut jam from Certo, and there's an apple conserve recipe at the National Center for Home Food Preservation that has 1/2 cup of nuts as one of the ingredients, so there are approved recipes that allow the canning of nuts.

Annie
annie1992
11 years ago
Duplicate Post Removed

Annie

This post was edited by annie1992 on Thu, Nov 6, 14 at 21:46
writersblock (9b/10a)
11 years ago
Thanks, lascatx and Annie.
MGallik
Original Author
11 years ago
Thanks everyone! I was expecting an email note for replies, I'm glad I checked in and I appreciate the advice. I'm using some apples from our yard trees which would probably classify as crab apples and we have a bounty of black walnuts this year, so it's nice to be able to combine them. I like all of your ideas!

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