Home canned apples are a great pantry staple. Can in season and enjoy the whole year. Kick up the flavor with a cinnamon stick and vanilla beans infused into a light syrup. Just delicious!
~ 10 lbs. of apples that will hold their shape when cooked (I enjoy Honeycrisp, Ginger Gold, and Fuji). Peel, core and slice into halves, quarters or slices.
Fruit Preserver or ascorbic acid
5 1/4 c. water
2 1/4 c. sugar
1 cinnamon stick
2 vanilla beans, slit
Ladle hot apple slices into hot pint or quart jars leaving 1/2" headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.
Process for 20 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes
Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.
This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.
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xo~Carol
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