This weekend we went to an apple orchard to pick some apples. The apples were so crisp and flavorful. I had such great luck canning them for my Apple Pie Filling, I will probably do most of them up the same way this year. The pie filling is also great on pancakes, in muffins recipes, just try it, stir some into a prepared cake mix before baking. MMMMMM! I will, however, freeze a few bags for recipes such as this one, for Caramel Apple Bars, throughout the winter months.
7 quarts jars, lids and rings-washed and sterilized
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
6 pounds apples
Directions: In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
Sterilize canning jars, lids and rings by boiling them in a large pot of water.
Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
Fill jars with hot syrup, and gently remove air bubbles with a knife.
Put lids on and process in a water bath canner for 20 minutes.
1 cup packed brown sugar
1/2 cup butter, softened
1/4 cup shortening
1 3/4 cups all-purpose flour
1 1/2 cups quick cooking oats
1 (14 ounce) package individually wrapped caramels, unwrapped
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups apple – peeled, cored and chopped
1 tablespoon lemon juice
3 tablespoons all-purpose flour
Directions: Preheat the oven to 400 degrees F. In a large bowl, cream together the brown sugar, butter and shortening until smooth. Combine 1 3/4 cups flour, oats, baking soda and salt; stir into the creamed mixture until well blended. Set aside 2 cups of this mixture. Press the remaining mixture into the bottom of an ungreased 9×13 inch baking pan.
In a medium bowl, toss apples with lemon juice, then toss them with the 3 tablespoons of flour. Spread the apple mixture evenly over the prepared crust. In a small saucepan over medium heat, melt caramels, stirring frequently until smooth. Pour the melted caramels evenly over the apples. Sprinkle the reserved oat mixture over the top of the apple layer. Press down lightly.
Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the apples are tender. Cut while slightly warm and refrigerate any leftover bars.
Keep writing, have a great week, and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
