Quantity: 4 pints
Jar size: Pints
Ingredients:
4 pounds apples, peeled, cored and sliced thin
1¼ cups distilled white vinegar (5%)
1 cup sugar
½ cup light corn syrup
2/3 cup water
1½ teaspoons whole cloves
4 pieces cinnamon sticks (1-1/2 inches each)
1 teaspoon whole allspice
Instructions:
- Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
- Wash apples, peel, core and slice thin. Immerse cut apples in a solution of ½ teaspoon ascorbic acid and 2 quarts of water to prevent browning.
- Combine vinegar, sugar, corn syrup, water, cloves, cinnamon and allspice; bring to a boil.
- Drain apples and add to syrup. Simmer 3 minutes, stirring occasionally.
- Remove cinnamon stick from syrup and place one piece in each jar. Pack hot apple slices into hot jars, leaving ½ inch headspace. Fill jars with boiling hot syrup, leaving ½ inch headspace, making sure apples are completely covered.
- Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
- Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.
Processing time:
Process time in a boiling water canner
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Style of Pack |
Jar Size |
0 – 1,000 ft
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1,001 – 6,000 ft |
Above 6,000 ft
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Hot |
Pints |
10 minutes |
15 minutes |
20 minutes |
Source: