Spiced Apples
When you have time to can, you can everything.
Servings: 8 pints
Prep time:
Cook time: 2H
Ingredients:
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)
Instructions:
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
Chopstick
Ladle
Vinegar
Paper Towels
No comments :
Post a Comment