Thursday, September 22, 2011

Canning Apples in Cinnamon Syrup - A Welcome Announcement at Any Occasion


What's the perfect smell and flavor combinations of fall? For me it's apples and cinnamon... simple and simply WONDERFUL! Apples in Syrup... with cinnamon added... the ultimate flavor combo for making into cobblers or pies... or just baking and eating.

Here's what I did...


I peeled 10-12 pounds of apples, cored them, and sliced them into eighths, treating them with Fruit Fresh as I went along to prevent them from browning.


I prepared a batch of hot syrup by combining 4 cups of sugar


With 4 cups of water


And one tablespoon of cinnamon


In my big stainless steel stockpot, I combined the apples with the cinnamon syrup (I used a syrup using a 1:1 ratio, if you like your syrup lighter, use 1/2 cup sugar to 5 cups water for ultra light syrup, 1-1/4 cups sugar to 5-1/2 cups water for extra light, 2-1/4 cups sugar to 5-1/4 cups water for light, or 3-1/4 cups sugar to 5 cups water for medium syrup).

I brought my apples and syrup to a boil over medium-high heat, then reduced the heat to medium-low and boiled them gently for about 5 minutes, until heated through.


Meanwhile, I prepared my pint canning jars by placing them in a flat pan of boiling water set on two stove eyes and kept them hot until I was ready for them.


I simmered my lids in hot water and kept them hot until I was ready for them.


When my apples and syrup were heated through, I packed my hot apples into the hot jars to within a generous half inch of the top of the jar. Then I ladled hot syrup into the jars to cover the apples. I removed air bubbles and adjusted the headspace when needed by adding more hot syrup.


I wiped the rims, then tightened the lids and rings on to fingertip tightness. I placed the filled jars into my canner, ensuring they were completely covered with water. I brought the water to a boil and processed the jars for 20 minutes. After processing, I removed the jars from the canner using my jar lifter and set them on a folded dish towel on the counter to cool, and to listen for the PING of each successfully sealed jar.

Apples in Cinnamon Syrup! Yum!

If you receive graduation announcements or invitations to graduation parties, using the apples you have been canned in cinnamon syrup to make delicious apple crisp or another dessert such as apple pie would be an excellent dish to bring. At graduation parties and other family functions some of the best memories come from sharing home cooked meals and desserts with your loved ones. Hearing the graduation announcements of your loved ones is always great news, so why not make it that much more special by preparing a dish such as this.














24 comments:

  1. Canning Granny,

    Let me start by telling you that I love your blog. I tried this recipe, and, unfortunately, it did not turn out. I ended up turning my apples into apple sauce. Keep up the blogging, you inspire me.

    http://canningwithchad.blogspot.com

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    Replies
    1. Why didn't your apples turn out? I plan on making these & I don't want to mess up

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    2. I have always used a ceramic cook top with hot water bath and pressure canner for the past 40 years.

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  2. Thanks Chad!

    I'm sorry to hear your apples didn't turn out... but applesauce it great too ;-) Thank you for reading! I must check out your blog now! ~~Granny

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  3. What dishes did you make with these apple jars?

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    Replies
    1. My favorite thing to make is Apple Crisp... I pour the canned apples in a casserole dish, then mix a stick of butter, a cup of flour, a cup of brown sugar until it's crumbly, then sprinkle it over the apples and bake at 350 for about 45 minutes. Yummy! ~~Granny

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  4. What size jars did you use and how many?

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    Replies
    1. I used pint jars and if memory serves, this made 10-11 pints. ~~Granny

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  5. It looks like you have a ceramic stovetop, from the pictures above. I have heard that these types of stoves can't be used for canning. Have you had any issues with canning on the ceramic stovetop?

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    1. I do Shari and I've had no issues... we bought a new house last year and it was the stove that came with the house, so I chanced it and have had great success. ~~Granny

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  6. Used this blog last night to create some beautiful canned apples! Thank you so much!

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  7. Hi...Apple harvest is in full swing here in Wisconsin. Thanks for the ideas, 12# of Cortland and Macs are on the stove as we post. Your blog has been very helpful over the canning season this year.....Thanks again

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  8. mine turned out but we had to use cornstarch to thicken it more;so that it was'nt too runny...but thank's for the recipe I will use it in the future :)

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  9. Family project

    We just canned 42 pounds of apples, thanks for your blog the apples smell so good we can't wait to try some, the whole house smells like the holidays. Thanks again.

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  10. Great recipe - I went for the ultra light syrup though as I don't think these babies need so much sugar, and also I never bother with lemon juice or fruit fresh as cinnamon browns them anyhow, and it doesn't taste any different anyhow :)

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  11. I know this site offers quality based content and additional stuff, is there any other web page which presents these kinds of data in quality?


    Have a look at my weblog Abercrombie & Fitch

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  12. Turned out out perfectly! Thanks for posting

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  15. Can this recipe be eating right out of the jar as a snack?

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  16. For all the joy of canning I see in here there's one more thing you can can, that I can the cooking juice of what ever you are canning. I will fill jars with the juice and when time to need a fruit drink I can just dilute it by 1/4 or 1/2 and have a fresh fruit juice the same for green bean, corn or that ever you cook.

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  17. Replies
    1. I would do them 25-30 minutes. ~~Granny

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