Canned Apples For Pies Recipe
Your search for a winning canned apples for pies recipe ends at this place. This compelling canned apples for pies is the dessert of choice for a winning meal. It is always prepared with a focus on apple. Please share this canned apples for pies recipe with your friends and family and let me know what they have to say.
Ingredients
8 pounds (4 kg) apples, cored and pared
1 cup (250 ml) sugar
4 cups (1 liter) water
Directions
Prepare jars and lids for canning.
Measure sugar and water into a saucepan; cook until sugar dissolves.
Keep syrup hot until needed, but do not let boil down.
Assemble Salad Maker with Thick Slicer Disc.
Process apples.
To prevent darkening, place sliced apples in a solution of 8 cups water (2 liters) and 4 teaspoons (20 ml) commercial ascorbic acid mixture.
Drain apples, boil in syrup 5 minutes.
Carefully pack, hot, into pint (500 ml) jars leaving 1/2-inch (1.3 cm) head space.
Remove air bubbles with a non-metallic kitchen utensil.
Adjust caps.
Process in boiling water bath canner for 20 minutes.
Measure sugar and water into a saucepan; cook until sugar dissolves.
Keep syrup hot until needed, but do not let boil down.
Assemble Salad Maker with Thick Slicer Disc.
Process apples.
To prevent darkening, place sliced apples in a solution of 8 cups water (2 liters) and 4 teaspoons (20 ml) commercial ascorbic acid mixture.
Drain apples, boil in syrup 5 minutes.
Carefully pack, hot, into pint (500 ml) jars leaving 1/2-inch (1.3 cm) head space.
Remove air bubbles with a non-metallic kitchen utensil.
Adjust caps.
Process in boiling water bath canner for 20 minutes.
