Spiced Apples

Saturday, September 17, 2016

Spiced Apples

When you have time to can, you can everything.

Servings: 8 pints

Prep time:

Cook time: 2H



12 lbs firm tart apples (maximum diameter 2-1/2 inches)

12 cups sugar

6 cups water

1-1/4 cups white vinegar (5%)

3 tbsp whole cloves

3/4 cup red hot cinnamon candies or 8 cinnamon sticks

1 tsp red food coloring (optional)




Always begin by washing your apples.  Have a large container filled with water and ascorbic acid to prevent brown ready. 


Begin by peeling the apples, then slicing into 1/2 inch slices, using a melon baller to remove the core.  I personally just lay the slice on it's side, then cut a triangle piece off of the entire slice, which also removes the core - for me this is faster.


Make the syrup:


Combine the sugar, water, vinegar, cloves, candies and food coloring into a large saucepan.  Heat to boiling while stirring and simmer for about 3 minutes.  Drain the apples and add them to the hot syrup, cook for 5 minutes.


Fill the jars with your apples, leave 1/2 inch headspace.


Process the jars according to your elevation for time. My elevation of 2100 feet requires 15 minutes.


Standard Blurb About Canning:

Always follow safe recipes, those approved by the NCHFP, or Ball / Bernadin.
Have your prepared jars clean and ready, with new lids, rings that are not rusty.

Other Equipment:

Steam Canner or equivalent
Heatproof Gloves
Paper Towels


No comments :

Post a Comment

Copyright © Tinks Kitchen
Design out of the FlyBird's Box.