Preserving

Small Batch Canning: Spiced Apples

applesspiced

Spiced Apples

Ingredients:

  • 1¼ cups granulated sugar
  • 5½ cups filtered water
  • 10 pounds apples
  • 1-2 Tbsp lemon juice or Produce Protector
  • 7 half sticks cinnamon
  • 1¾ tsp ground allspice

Directions:

Wash canning jars, with bands and new lids, in hot, soapy water. Rinse well, and drain on a clean kitchen towel. Bring a large pot of water to boil, take off stove, add in clean jars and keep covered.

Fill canning pot halfway with water, bring to a near boil, then let simmer.

Peel, quarter and core apples. As you cut each apple, place in a large bowl of water treated with lemon juice or produce protector, to prevent browning.

Heat sugar and water in a large pot to a boil over medium-high heat. Add in drained apples, return to a boil, simmer very gently for 5 minutes, until heated.

Drain jars using tongs, place on a clean kitchen towel. Layer in apples to the top of the jars, then a small amount of hot syrup, gently tap on counter. Stick in a cinnamon stick and sprinkle on ¼ tsp allspice in each jar. Add more apples, if they can fit, then run a sterilized chopstick around the inside of the jar. Top off with more syrup if needed. Leave a ½” headspace.

Dip a clean paper towel in hot water, then run around the top of each jar. Place a lid on each jar, then a band, screw on finger tight.

Turn canner up to high, place jars in water bath rack, lower rack into water. Water should cover by 1 – 2″, if not add a bit more from the other pot that held the jars. Bring to a rolling boil, covered, process pint jars for 20 minutes. Turn off the heat, let sit for 5 minutes uncovered, then carefully remove jars, placing on a clean dry kitchen towel to cool.

Once cooled, check again that seals are down (you should hear the Ping! as each one seals). Gently remove bands (wash, dry and store for your next project. While they look nicer on, if they have water inside from processing, they can rust. If you are giving away your canned items, you can always slip one back on), note on jar or lid what is in jar with a date. Store in a dry/cool/dark area and use within a year.

As always, if you ever go to use a canned item and the lid is not sealed anymore, or bulging, discard it immediately!!!!!! (I have only ever lost one jar in all my canning, so don’t fret!)

Makes about 7 pints.

PS:

Should you have more hot apples left over than jars, well, don’t worry. They are tasty for eating under ice cream, or with yogurt, or on top of oatmeal. Just drain and store in the refrigerator for up to a few days. Also, if you haven’t read Ball’s new guidelines on canning lids and rings, be sure to check it out!

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