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Fayette Co, KY, United States
I am a country girl stuck in the city, for the time-being. I enjoy the country way of life, and practice that in my home as best I can by canning and preserving foods, cooking and baking from scratch, crocheting, living vicariously thru the many blogs I follow about country life. I enjoy learning about raising livestock, and glean from my past employment and personal experiences of working with animals to fuel some of my postings. I have 5 cats, who keep my life interesting. And I am also an amateur poet. Thanks for stopping by and checking out this Farmer-gal who is caught in town, for now.

Tuesday, September 8, 2009

Canning Apples Studded with Cherries & Raisins

Taken from the Ball Complete Book of Home Preserving pg 160.

If you are new to canning, go to this site to learn the basics of canning and find other recipes.

National Center for Home Food Preservation


Apples Studded with Cherries & Raisins

Makes about 8 pint jars or 4 quart jars

8 lbs medium-sized tart apples (such as Granny Smith), cored, cut length-wise into eighths, treated to prevent browning, do not peel apples (my note)
2 cups granulated sugar
1/2 cup dried cherries
1/2 cup golden raisins
2 tbsp grated lemon zest
2 tsp ground cinnamon
1 tsp ground nutmeg
2 cups water
1 tbsp lemon juice

1. Prepare canner, jars, and lids.

2. In a large stainless steel saucepan, combine apples and sugar. Toss gently to coat apples. Cover and set aside for 20 minutes. Add dried cherries, raisins, lemon zest, cinnamon, nutmeg, water, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 5 minutes.

3. Using a slotted spoon, pack hot fruit into hot jars to within a generous 1/2 inch of top of jar. Ladle hot syrup into jar to cover fruit, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process both pint and quart jars for 20 minutes. Remove canner lid. Wait 10 minutes, then remove jars, cool and store.

I am canning this recipe today. I'll post later on in the week to let you all know how it turns out.

Happy Canning All!

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