- 6 lbs. of apples ( about 12)
- 2 cups of cider
- Sugar, honey or maple syrup to taste
- 2 tsp. cinnamon (optional)
- Wash apples & cut into small chunks. Leave on skins and cores.
- In large pot, combine apples & cider. Boil until the apples are soft. About 30 min.
- Puree apples in a hand-cranked strainer or food mill.
- Heat oven to 200 deg. Place mix in shallow baking pan.
- Bake uncovered until very thick, 6-8 hours. Stir occasionally.
- An hour before done, preheat canner and sterilize jars & lids.
- Add sweetener to taste. Add cinnamon.
- Pour into jars, leaving ¼ inch headspace, using a funnel or pitcher.
- Wipe rims of jars with clean, damp cloth or paper towel.
- Place lids on top of jars. Put on screw bands & hand tighten, not too tight.
- Place filled jars on rack in preheated canner.
- Process with water boiling for 10 min.
- Remove jars with a jar lifter, kitchen tongs don’t work here.
- Place on towel to absorb water. Cool jars. You should here the seals pop as they cool.
- When cooled, check that all lids have a vacuum, center of lid no longer makes a popping noise when pressed.
- Store in cool, dark place. If any lids have a bad vacuum, they will need to be refrigerated.
Serves: 5-6 half-pints
Credit: “Preserving Food at Home” by Janet Chadwick