Apples in Syrup

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. STEM, peel, core and quarter apples. Treat to prevent browning by applying Ball® Fruit-Fresh® Produce Protector according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water. Drain.
  3. PREPARE syrup by combining 2-1/4 cups sugar and 5-1/4 cups water for light or 3-1/4 cups sugar and 5 cups water for medium in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil down.
  4. COMBINE apples and syrup in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and boil gently for 5 minutes, until heated through.
  5. PACK hot apples into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into jar to cover apples leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  6. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Apple Cobbler Filling | Homemade Apple Pie Filling - Ball® Fresh Preserving is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from lovely to give as small gifts I have given beetroot pickles and apple sauce as gifts love the little jars peaches apprcots any fruits are always a welcome gift
Date published: 2015-11-08
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