Recipes – Victorio VKP1130 Stainless Steel Canner User Manual
Page 14
Recipes
All of the following recipes have been taken from the USDA’s
Complete Guide to Home Canning.
Spiced Apple Rings
12 lbs Firm Tart Apples (maximum diameter, 2-1/2 inches)
12 c. Sugar
6 c. Water
1-1/4 c. White Vinegar (5% Acidity)
3 tbsp Whole Cloves
3/4 c. Red Hot Cinnamon Candies –or- 8 Cinnamon Sticks
1 tsp Red Food Coloring (optional)
Yield: About 8 to 9 pints
Procedure: Wash apples. To prevent discoloration, peel and slice one
apple at a time. Immediately cut crosswise into 1/2-inch slices, remove
core area with a melon baller, and immerse in ascorbic acid solution (1/2
tsp. ascorbic acid/1 gallon water). To make flavored syrup, combine sugar,
water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food
coloring in a 6-qt saucepan. Stir, heat to boil, and simmer for 3 minutes.
Drain apples, add to hot syrup, and cook for 5 minutes. Fill hot jars
(preferably wide-mouth) with apple rings and hot flavored syrup, leaving
1/2-inch headspace. Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a dampened clean paper towel. Adjust lids and
process.
Processing Times:
*p. 2-8 in USDA’s Complete Guide to Home Canning
Altitude
Half Pints
Pints
0-1,000 ft.
10 min
10 min
1,001-6,000 ft.
15 min
15 min
Above 6,000ft.
20 min
20 min
12