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Canning spiced apples

13 years ago

Do you keep the skins on? I haven't done this for many years and my kids want spiced apples like I used to can for them. They want them for their children (my gkids).

I use the recipe with the red hots and can't remember if I left the peels on or not. Sure would be easy to just core the apples and slice them but don't want to do it if the skins get tough.

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Comments (6)

grainlady_ks
13 years ago
The link below is the recipe for Spiced Apple Rings from The National Center for Home Food Preservation and they peel the apples.

For $10 at Menards or $20 at Bed Bath or Beyond you can get a manual Apple Peeler, Corer and Slicer and use it to make quick work of peeling your apples.

-Grainlady

Here is a link that might be useful: NCFHFP - Spiced Apple Rings
ryseryse_2004
Original Author
13 years ago
I have one of those and it is great for making pies but the slices are too thin for spiced apples, I think. I wonder if you can get just a peeler?
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bookjunky- From the link below: "Sterilization of Empty Jars All jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft elevation. Remove and drain hot sterilized jars one at a time. Save the hot water for processing filled jars. Fill jars with food, add lids, and tighten screw bands. Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be presterilized. It is also unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner." Rodney Here is a link that might be useful: NCHFP- General Canning Information
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Like Linda said - easy...make your own. I have had them before but whole, not sliced but I can't see why this wouldn't work with sliced also. They were served in a large compote dish with pears also (as the woman had in her cookbook). Christmas Thyme at Oak Hill Farm Marge Clark West Lebanon, IN 1 cup sugar 2 cups water 1 cup cinnamon red hot candies small, firm apples, such as Jonathans Combine the sugar, water and red hots in a fairly large, deep saucepot. Bring to a boil and simmer until red hots are dissolved and thoroughly melted. Peel small, firm apples. Drop apples into the boiling syrup - keep syrup boiling, so just add 3 or 4 apples at a time. Cook until apples (or pears) are just tender, but not mushy. This is enough syrup to cook 6 or 8 apples.
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bcskye
13 years ago
I used the NCHFP recipe and peeled mine. I let my hand cranked peeler do the work then I cored and peeled them by hand. Was a little disappointed that I wound up with the apple slices floating to the tops of my jars and a space of about 1/2 inch of liquid only at the bottom of my jars after I WB canned them. Probably didn't cook them long enough before canning.

Madonna
grainlady_ks
13 years ago
You can peel ONLY on the Peeler, Corer, Slicer, which is how you use it for peeling potatoes. I slice the apples on my mandoline after they are peeled in order to cut the slices evenly, then remove the remaining core in the slice with a round canape cutter, the removable hole portion of a donut cutter, or an apple corer - whatever fits the core size for the apples you are using. Even a paring knife will do the trick. It's easier to core them after they are sliced if the apple isn't exactly perfectly symmetrical. I think the NCFHFP mentions using a melon baller.

-Grainlady
ryseryse_2004
Original Author
13 years ago
I can't imagine how I could just peel and not core and slice with my apple peeler. Maybe mine is indeed Just for apples. The slicer part is part of the peeler part on mine.

Madonna, I too have had that problem with the fruit floating. Also, once it starts to float during the canning process, often the jars tip and then all the juice gets out. Any ideas anyone?
annie1992
13 years ago
Ryse, I can just peel, or I can peel/core/slice, but I cannot core and peel with my peeler.

I peeled the apples, then cored and cut them into wedges with a knife, I cut them into 8th for a nice wedge instead of a thin slice.

Mine also floated. I tried heating the apples a bit longer but the apples cooked too much and got soft. Since my other fruit like pears and peaches often float, I'm assuming the apples are going to also.

They're nice and pretty pink though....

Annie

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