Spiced Apples

Spiced Apples

 

 

Servings: 8 pints

 

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:

 

1. Always begin by washing your apples.  Have a large container filled with water and ascorbic acid to prevent brown ready.   
2. 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:

 

1. 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. 
2. Fill the jars with your apples, leave 1/2 inch headspace.
3. 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

 

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Notes:

Sep 17, 2016

 

Clearly I am on a canning spree - the market here in Anderson is getting in their fall apples - I believe these are Arkansas Black.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey