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As Seen on TV [Simple Applesauce and Apple Relish]

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October 9, 2013 by Sara Kreidler

sara tv 3

Cooking with Rania!

Today I woke up early, I had my hair and makeup done (thank you Beth!), Toby drove me to the KDKA studio (thank you Toby!), I met up with Gabe from the Pittsburgh Canning Exchange (thanks PCE crew!) and then I spent the morning with Rania Harris and canned applesauce and apple relish with her on TV (thank you Rania!). You know, no big deal, just your average Wednesday.

First off, Rania could not be more awesome; she is just as sweet and welcoming in person as she is on TV. Second, I was totally star struck. Living in Pittsburgh my whole life, I’ve watched Rania’s cooking shows for years — I especially remember watching her on the little TV in my mom’s kitchen when I was a kid and hearing her say at the end of each episode, “I’m Rania Harris and that’s what’s cooking!”  So being on her show was incredibly exciting for me (and for my mom and grandma, who I knew were watching and talking to the TV the whole time).

sara tv 1

waiting to go on-air.

I’m still reeling from all of the nervous excitement this morning. So, in lieu of a coherent paragraph, here are my musings on the whole experience.

  • I had anxiety dreams last night which involved Dilly peeing on the carpet and my washing machine overflowing; that’s totally normal, right?
  • The green room is not actually green. This was confusing.
  • The kitchen looks really big on TV, but it’s actually really tiny.
  • I got to wear a microphone, but it was connected to a wire that ran across the floor to a receiver under the counter, which meant I was tethered to the kitchen. This wouldn’t be a big deal for most people but because I am such a klutz, I was convinced that I was going to trip on the wire and face plant on TV. But I managed to stay upright the whole time which I think was a BIG WIN.
  • Watching the episode of Mad Men where Peggy has lipstick all over her teeth during the Heinz pitch a few days before you go on TV is a bad idea, especially if you are not accustomed to wearing lipstick.
  • My only regret is not asking if I could keep the apron.
  • I had an absolute blast chatting with Rania before, during and after the show. I want to cook more with her, and then have coffee and talk about recipes and gardening. Rania, have your people call my people (I don’t have people, so, um, leave a voicemail?)!
Viv watching Sara on TV

my sweet niece watching me on tv!

In conclusion, being on TV was pretty great (Food Network: CALL ME!).  If you missed the show, you can watch it online (the segment is broken into two parts: click here for Part 1 and Part 2).  I hope that viewers saw how easy and fun canning is and will give it a try, and that everyone will check out the Pittsburgh Canning Exchange and sign up for a home canning party and participate in the PCE’s first canning swap on Sunday, November 3rd.  I’d love to see you all there!

2 apple jarsBelow are my recipes for Simple Applesauce and Apple Relish, both of which Rania and I prepared on the air this morning. These recipes are very easy to make and are a great way to put up the gorgeous apples that are overflowing at the farmers’ markets and in CSA boxes this time of year.

apple sauce collage

Simple Applesauce
Yield: about 5 pint jars
Ingredients:
  • 6 pounds apples (use a mix of your favorite varieties)
  • 1 ½ cups water
  • ½ cup sugar (optional)
  • 2 cinnamon sticks (optional)
Instructions:
  1. If this is your first time canning, please read my General Canning Preparation and Processing Instructions page before proceeding.
  2. Rinse, peel, core and chop the apples.  In a large pot, combine chopped apples and water.  Cover pot and bring to a simmer, stirring occasionally, for about 15 minutes or until apples are soft.
  3. Uncover pot. For a chunky apple sauce, use the back of a wooden spoon to break up any large chunks of apples. For a smooth applesauce, use an immersion blender to puree the apples.  Add sugar and/or cinnamon sticks to the applesauce, if using, and stir to combine.  Simmer applesauce uncovered, stirring often to prevent sticking, for 5 minutes. Remove and discard cinnamon sticks.
  4. Fill hot jars with hot applesauce, leaving ½ inch of headspace. Wipe jar rims, place lids and rings on the jars, and process jars in the boiling water bath for 20 minutes at a rolling boil with the lid on the canning pot (if you are above 1,000 feet in altitude, adjust your processing time accordingly). See my General Canning Preparation and Processing Instructions page for more detailed instructions about processing your jars and checking the seals.

 

apple relish collage

Apple Relish
Inspired by the National Center for Home Food Preservation
Yield: about 4 pint jars
Ingredients:
  • 4 pounds apples
  • Ball Fruit-Fresh (optional)
  • 1¼ cups cider vinegar (5% acidity)
  • ½ cup sugar
  • ½ cup honey (preferably mild and light colored)
  • 2/3 cup water
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
Instructions:
  1. If this is your first time canning, please read my General Canning Preparation and Processing Instructions page before proceeding.
  2. Rinse, peel, core and thinly slice the apples. Optional: you may treat the sliced apples with Ball Fruit-Fresh (or another brand of ascorbic acid) to prevent the apples from browning.
  3. In a large pot, combine the vinegar, sugar, honey, water, cloves, cinnamon and ginger and bring syrup mixture to a boil. Add the apples to the pot with the syrup mixture and mix well to combine. Simmer apple relish for 3 minutes, stirring often.
  4. Pack the hot apple relish into hot jars, leaving ½ inch headspace and making sure that the apples are completely covered by the syrup.  Wipe jar rims, place lids and rings on the jars, and process jars in the boiling water bath for 10 minutes at a rolling boil with the lid on the canning pot (if you are above 1,000 feet in altitude, adjust your processing time accordingly).  See my General Canning Preparation and Processing Instructions page for more detailed instructions about processing your jars and checking the seals.
  5. Serving suggestion: the apple relish tastes great hot (just open the jar, pour it into a small pot and warm up on the stove) or at room temperature spooned over roasted turkey, chicken, pork chops or ham.
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One thought on “As Seen on TV [Simple Applesauce and Apple Relish]

  1. How exciting. I’m going to check out the videos later. Thanks for reminding me I should be making some applesauce right now.

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