Caramel Apples Recipe How to Make It
Wipe the rims of the jars with a damp cloth to remove any syrup, then add a flat lid and a ring. Tighten the ring to finger-tight. Use a jar lifter to move the jars into the canner. Add enough hot water to the canner to cover the jars with at least two inches of water. Put the lid on the canner and increase the heat.
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Pour the apples into a large mixing bowl and use a small scoop or spoon to remove excess liquid. In a small bowl, mix together 1/4 cup white whole wheat flour (or AP flour), 1 teaspoon cinnamon, 3/8 - 1/2 cup sugar, 1/2 teaspoon ginger, 1/8 EACH: nutmeg, cloves, allspice. Sprinkle over the apples and stir together.
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Quantities of apples needed. Numbers are approximate guidelines. On average, as a very rough guideline, expect to need about 1 ¼ kg (2 ¾ lbs / 6 large ) of apples per 1 litre (US quart) jar of canned apple slices.
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Sugar - anywhere from a Tablespoon to 1-1/2 cups. 2 Tablespoons Lemon Juice. Place apples in a large pot with just enough water to keep them from sticking. Bring to a boil over medium to high heat. Reduce the heat and cook until tender - approximately 5 to 20 minutes or so, depending on their size and type.
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Add the fruit slices and boil for 5 minutes, make sure to stir occasionally to prevent burning. Fill hot jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Use an air bubble remover to remove all air bubbles, add additional simple syrup as needed.
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Place the apples directly into a large pot with the syrup. Bring to a boil, reduce heat, and simmer 5 minutes. Pack hot apples into hot jars, leaving 1/2" headspace. Cover with boiling syrup, leaving 1/2" headspace. Remove air bubbles. Wipe the rim clean and place on your seal and ring. Place the jar in the canner.
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Remove apple slices from acidulated water and drain thoroughly. Put them in the boiling syrup, water, or fruit juice and boil together for 5 minutes. Stir the mixture gently to prevent scorching. Pack the hot apples with the hot syrup into hot jars using a canning funnel. Leave 1/2-inch headspace.
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1) Prepare jars. Inspect jars for chips and cracks. Wash jars in hot soapy water, rinse well. Fill the canner half full with clean warm water. Center the canner over the burner and preheat the water to 140°F for raw-packed foods and to 180°F for hot-packed foods. Use a food thermometer to monitor temperature.
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In a large pot, add the ingredients for your light sugar syrup OR honey syrup. Add the apples to the pot and bring it to a boil. Once boiling, reduce heat and simmer for 5 minutes. Using a slotted spoon, pack the hot apple slices into hot, sanitized jars, leaving a 1/2-inch headspace. Ladle the hot syrup into the jars, covering the apples, but.
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Pack apples firmly into hot jars and pour boiling hot sugar syrup over the apples. Leave 1/2-inch of headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands. Process the filled jars in a water-bath canner for 20 minutes for pints and quarts from the point of boiling.
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4. Bring a pot of your preferred canning liquid to a boil (see note below on canning liquids). 5. Remove apple slices from water and drain off any excess liquid. 6. Carefully add the apple slices to the boiling canning liquid and cook for 5 minutes, stirring occasionally, until the apples are heated through.
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Place the canning rack into the water bath canner, set the jars upright in the canner, and add water to cover the jars. Bring the canner to a simmer (180˚F) for 10 minutes, and keep hot until you are ready to fill them. Follow the manufacturer's directions for preparing the lids.
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Slice apples, adding them to the bowl of water as you go. Combine 5 ¾ c water and 1 ½ c sugar in a large pot. Heat and stir until combined. (This makes a light, 20% simple syrup. For a very light syrup, halve the amount of sugar. For a medium syrup, double it.) Add apple slices and bring to boil.
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Place a second rack on top of jars, and weight down with a large, clean, brick or rock. Gently fill kettle with water, to 2" above jar tops. Place lid on canner. Bring kettle to a rolling boil, and continue boiling for 20 minutes. Let kettle cool completely if possible before opening and removing jars to avoid breaking glass.
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tb1234. Add your canned apples to a slow cooker, and pour in the sugar, cinnamon, cloves, and salt. Stir the ingredients, then cook on the high setting of the slow cooker for an hour. Reduce the heat to low, cover the pot and cook for an additional 9 - 11 hours or until the butter is thick and dark brown.
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Canning apples canning to preserve your food.Canning apples- The easy way for filling your pantry !This tutorial is to show you the steps to can apples. Appl.
