If you happen to be fortunate enough to have access to loads of apples, then do yourself a favor and put some up for winter pies. If you like to bake at all, you will be happy to know that you have a good supply of ready-to-use apples suitable for pies, cobblers, and nearly all other apple desserts.
Here is what you will need:
- Fresh, tart baking-style apples
- A light syrup (made with sugar and water)
- Paring knife
- Apple peeler (optional)
- Cutting board
- Large cooking pot
- Canning jars, lids and rings, jar lifter, tongs
- Boiling waterbath or steam canner
Step Three - Cook Apples in Light Syrup; Prepare Jars and Equipment
Prepare a sugar-water syrup of 1:3 (one part sugar to 3 parts water), enough to just cover apples. Cook 5 minutes, to shrink apples slightly.
Meanwhile, check jars for nicks, cracks, and other problems. Wash in hot, soapy water. Scald if necessary. Wash lids and rings.
Set lids in a small pan and pour scalding water over them, or simmer them slowly in a saucepan of water. DO NOT BOIL! Leave them in the water until you use them.
Ladle or spoon hot applesand syrup into hot, sterile jars, to within 1/2" of rim, with syrup to cover. (Apples may float.)
Adjust two-piece lids - snug, but not tight, and place jars in boiling waterbath canner rack.
Step Four - Process in Boiling Waterbath Canner
Place jars in boiling waterbath canner, with 1" of water to cover. Bring to a rolling boil, and process pints and quarts both 20 minutes.
Remove jars to a draft-free area on a board or towel to cool for 12 hours, or until thoroughly cool. Lids will "ping" and seal during this time.
Test lids for good seal (push on centers to see if they are sucked down properly), then wash jars to remove any stickiness from processing, and store in a cool, dark place.