Canned apples

Ingredients

• 13 lbs apples
• 3/4 cup + 2tbsp + 2tsp honey
• 7 cups water for syrup, plus more for heating the jars

Supplies

• 11 1-quart canning jars with rings and lids
• Funnel
• Lid lifter
• Canning tongs
• Bubble remover

Directions

1. Light simple syrup: heat water with honey in a saucepan, do not let boil, keep on simmer.
2. Prep jars
   1. Wash the jars with soapy water and rinse.
   2. Place jars without lids into water bath canner on top of the rack.
   3. Add water to the jars, and then add water to the canner so it reaches the top of the jars.
   4. Cover the pot and turn dial to 175F.
   5. Bring the water to a simmer. Preheat jars for 10min at a simmer. Remove one at a time as needed for step 4.
3. Prep apples
   1. Wash apples.
   2. Core apples.
   3. Cut apples into small slices of uniform thickness.
   4. Blanch apples by placing into boiling water for 5min at a time.
4. Fill jars
   1. Place blanched apples into jars.
   2. Gently jostle the jar and lightly press the slices to help them settle in the jar and reduce the amount of air space.
   3. Pour light simple syrup over the apples, leaving 1/2 inch gap between the top of the jar and the contents.
   4. Use bubble remover to ensure there are no air bubbles in the jars.
   5. Clean jar rim and threads of jars with a clean, damp cloth.
   6. Put on lid and screw on ring until it is finger-tight.
   7. Carefully place jar back into the canner on the rack into the simmering water. Repeat until all jars are filled.
5. Process jars
   1. Once all jars are positioned in the canner, cover with 1-2 inches of boiling water.
   2. Turn the dial to Boil.
   3. Once temperature is reached and water is boiling, set a timer for 20min.
   4. When the timer goes off, turn off the heat. Let cool for 5min.
   5. Drain water from canner.
   6. Carefully remove jars from canner using tongs. Place upright on a dry towel to cool for 12 hours, leaving 1-2 inches of space in between jars.
   7. Once the jars have cooled, inspect the lids for proper seal.
      • There should be no flex when the center is pressed.
      • Remove the screw bands and attempt to remove the lids by hand. Properly sealed lids will remain attached.
      • If a lid seal fails, refridgerate and use within 7 days.