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Place drained slices in large saucepan and add 1 pint water or very light, light, or medium syrup per 5 pounds of sliced apples. Boil 5 minutes, stirring occasionally to prevent burning. Fill jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Adjust lids and process.
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Home canned apples are a great pantry staple. Can in season and enjoy the whole year. Kick up the flavor with a cinnamon stick and vanilla beans infused into.
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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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Prepare canner, jars, and lids. In a large bowl, combine 2 quarts of water and 1/2 cup of lemon juice to place apples in while working to prevent browning. Peel, core, and slice apples, placing them in the lemon water as you work. In a large pot, combine 10-1/2 cups water and 1-1/4 cups of granulated sugar.
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Lucky Leaf Sliced Apples are the freshest quality apples; peeled, sliced, and simply packed in water. They are ready to eat, add to a fruit salad or use in your favorite dessert recipe. Where to Buy. Ingredients: Apples and Water. Find LuckyLeaf Retailers Recipe E-Book. Nutrition Information.
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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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Give the apples a good stir. Add the cold water and the optional lemon juice. Bring the apples to a boil and boil for exactly one minute. Turn off the heat and remove from the heat source. Pack the apple slices into the jars leaving 1/2 inch of headspace. Remove any apples that sit above the liquid with canning tongs.
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Pack the fresh apple slices into the jars leaving between 1 inch to 1/2 inch headspace. Boil the juices from your apple slices. Add your lemon juice to the juice. Ladle the hot juice over your apple slices. Leave a 1/2 inch headspace. Remove any apples that sit above the liquid in the jar.
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This is super simple - place the apple slices into a bowl with 1 ½ Cups lemon juice and 6 cups of water (scale up if necessary). Simply leave the apple slices sit until ready to heat and can. Slices are placed in jars with a sugar syrup (as heavy or light as desired) and canned. Pints and quarts are both processed for 20 minutes adjusting.
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Slice apples and put slices into the water/ascorbic acid. 4) Prepare syrup. In a large kettle, per 5 pounds of sliced apples, add 1 pint water or 1 pint very light syrup (1/2 cup sugar per quart water) or 1 pint apple juice. Drain apples and add to the kettle. Boil gently 5 minutes. Stir to prevent burning. 5) Prepare lids. According to.
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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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Tighten the band just enough to secure, but don't overdo it. Put each jar into the canner - Using the lifting tool, place the jar into the canner. Repeat the steps above to fill each jar and add it to the canner. Process the jars - Bring the water in the canner to a rolling boil. Then process the jars for 20 minutes.
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Light Honey: 11 cups water and 1 cup honey; Steps to Canning Apples. In this canning recipe, apples are peeled, cored, cut into chunks, slices, quarters, or halves, and preserved into shelf stable jars using a water bath canner.. As long as the seals are secure, your canned apple slices should be safe to store and enjoy. Reply. Debbie says.
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TIP! For fruitier pies, add a jar of home-canned apple slices to a jar of Canned Apple Pie Filling when making a pie. Further reading. Linda J Harris. Apples: Safe Methods to Store, Preserve, and Enjoy. University of California, Division of Agriculture and Natural Resources. Publication 8229. 2007.
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Bring it to a boil and cook for 5 minutes. Ladle the apples and liquid into pint jars, leaving 1/2 inch head space. Wipe the rims of the jar with a damp rag that has been dipped in white vinegar. This ensures that there is no residue and your lids can seal properly. Close with lids and rings.
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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 still leaving a 1/2-inch headspace.
