|Locally foraged apples|
|My handy apple peeler - I wouldn't be without it!|
|Peeled, quartered and cored then soaked in vit.C solution to retain colour|
The stewed apples were placed into cleaned and rinsed out Fowlers Vacola jars, alternating with the syrup and stirring at intervals with a skewer to remove any air bubbles. I left a headspace of around 1cm. The rings and lids were positioned and the clips attached. The jars were then processed in the unit which is basically a big urn that gets filled with water and then heats up. Processing takes one hour, although I like to leave them in there for slightly longer to be sure they have all sealed properly. I also like to preheat the water in the unit a little as well, just to make sure the contents of the jars heats up sufficiently to sterlize both it and the jars.
|Sneaking a peak - nearing the end of processing, then it's back on with the lid|
|Homemade pie apple for winter desserts|
Since stumbling across this way of preserving about 12 months ago, I can now say that I'm pleased I did. I still use standard stove top waterbathing for smaller jars and selected other preserves but I find that I can pack a lot into these size jars (size 27 - 900ml), and the height of the unit allows the jars to be covered with enough water to ensure proper sterlisation. Rubber ring seals need to be replaced each use while lids and clips can be re-used again and again.