Canned Apples or What To Do With Those Apples Growing on the Tree

Several years ago Andy planted a variety of fruit trees. We are finally reaping the rewards. With all the rain we've had this year, we have picked (and shared the excess) cherries, apples, and pears. The garden, apricots and peaches haven't been as prolific, but we have blessed to stock up on some fruits. And what is better than a cobbler or cooked apples in the winter? Andy pulled out his "Rotato" to make the peeling process a little less painful. If they sell them with a suction base, get one! Ours doesn't have it, but it beats the heck out of hand-peeling.

INGREDIENTS:
1 Wal-Mart sack of apples peeled, cored and sliced (I used Granny Smith and Red Delicious)
Syrup for 9 pint jars:
6 cups of water
3 cups of sugar

 These are handy, but apples growing in your background usually have a little lean to them. Either level up the bottom before coring or cut out what the blades missed.

 One of the few that cut perfectly!

 In a large pot, place six cups of apples in one gallon of boiling water. Once the water returns to a boil, blanch for five minutes. Remove apples from the pot to a large bowl and continue until all apples are done.

 While the apples are blanching, mix up the syrup. Pack the jars with hot apples. Remove all the air pockets and top with the hot syrup leaving 1/2" head space.

Ladle into sterilized jars (wipe rim and seal with sterilized lids and rings). This made 9 pint jars of apples. I sealed them with the hot bath method and let them process for 15 minutes. Be sure your jars seal properly before storing them. If they don't seal, refrigerate and use.When you get ready to eat them, add a little cinnamon, all spice and additional sugar, if needed and finish cooking.