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Canned: 2022-09-22 Stored: 7 x 1L What I did: Peel & core the last 1/2 bucket of apples Slice apples into a simple syrup(6 cups sugar 6 cups water) and cook a but until the apples get hot Filled jars with apple bits and then put in the syrup to get as many apple bits per jar as possible canned up the jars Notes on this batch: Some siphoning even though I was careful to slow the decompress, but all sealed apples in chunks seem to be the key factor in siphoning problems right now Photos:
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Cooked: 2022-09-17 to 18 Stored:  Zero What I did: Figured a crock pot would save me from having to stir every 15 min Peeled up a stockpot of apples again Ran apples through the shredder attachment of the food processor to avoid having to fuss with the sieve again Cooked with no extra water to hopefully have less water to cook off Cooked in the stock pot until it fit in the slow cooker Cooked in a slow cooker on low the rest of the day, stirring every couple hours It hadn't reduced much by bed time so I turned it down to "keep warm" and went to sleep Woke up to burnt & very bitter apple butter that still had loose water/ bad texture Notes on this batch: Do not trust the crockpot overnight Apple butter seems to do best when stirred very frequently The sieve seems to give a smoother texture than the masher and that may be key Photos:
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Canned: 2022-09-17 Stored:  12 X 500mL What I did: peel & core 1/2 a bucket of apples cook with some lemon juice  mash with potato masher leaving small chunks can it up in jars Notes on this batch: canned 14 but 2 didn't seal and had to go in the fridge severe siphoning likely was the cause of the problem I may have taken the lid off too soon causing the siphoning weird layering/floating went away with fridge ones and will likely go away with the rest. Photos:
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Canned: 2022-09-15 Stored: 11 x 250mL What I did: Lots of apples(1/2 a grocery bucket), peeled, quartered, and cored(a stock pot full),  Cook with a splash of water  Push through a sieve Add in 1 cup sugar, 1 cup ACV, and some cinnamon Heat in two separate containers to test the ease of each(stovetop pot or baking in a ceramic dish) Stir frequently(every 15 minutes) for an entire day until thick enough (will require combining later) Can it up into jars Notes on this batch: All jars sealed and stored. The stovetop worked best. Next time just do two pots on the stove. The oven idea didn't really work as well as it caused crusting on the edges and I don't think it had the airflow to evaporate well. The stock pot was too deep to stir well. Only got eleven 250mL jars of apple butter out of all those apples! Photos:
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Canned: 2022-09-12 Stored: 35 x 500mL + 1.5L of bits in the fridge + 3 x med. ziplock bags of shreds What I did: An entire bag(50lbs?) of "Deer Carrots"(minus the nasty ones) topped and tailed and scrubbed well  Run through the food processor "cube" attachment Fill jars with carrots and boiling water Can them up Notes on this batch:   Holy moly this was easy!  My canner can hold 18 'pint'(500mL) jars(9/layer) and not the 20 the canner book says I did do up an entire 36 jars but one lid was slightly dinted and didn't seal. We ate it for dinner the next night and the carrots were tasty. Photos: