Red Hot Apple Slices

Posted by LivingProvident on Oct 3rd, 2009 | 4 comments home title

Home Canned Apple Slices in Red Hot Syrup

Lemon Juice Soak:

1 Gallon Water
1/4 Cup Lemon Juice

Peel, core and slice approximately 20 pounds of apples. Place them into a large bowl of lemon juice soak and ensure they are fully submersed. This Lemon Juice Soak will keep the apples from turning brown.

Red Hot Syrup:

Cinnamon Red Hots

20 Cups Water
8 – 10 Cups Sugar
1/4 Cup Lemon Juice
1/3 Cup Red Hots

Mix the four above ingredients into a large pot and bring to a boil, dissolving the red hots and sugar into a syrup.

Drain the lemon juice soak from the apple slices and add them to the boiling syrup mixture. Boil the apples in the syrup for 10 minutes. This is called hot packing the apples.

Fill your jars with the apples and syrup, making sure there is enough syrup in the jar to cover the apples. Then add a sterilized lid (see below) and lightly place a ring on the jar.

Put the jars into the canning rack and set it inside the water-bath canner. Make sure water covers all of the jars by at least 1 to 2 inches. Turn the canner on high and bring it to a boil. Once the water-bath begins to boil start your processing time.

Pints need to process for 20 minutes and quarts for 30 minutes.

Red Hots When the jars are done processing they should be removed from the water-bath and spaced 1 inch apart on a clean dry towel on the counter. Let the jars cool for 24 hours. During this time they will seal. After jars have cooled, test for seal.To test to ensure that the jars sealed press down on the center of the lid. The lid should be con-caved and not move when pressed. Another method is to tap the lid with the bottom of a teaspoon.

When completely cool, the screw bands should be tightened. Be sure to label canned jars with contents and processing date. Store jars in a cool dark, dry place.