Thursday, September 13, 2012

Canning Apples

 Canning Apples       

From Canadian countryman

Quarter the apples then pack in the sealers. Cover with a syrup made of 1 cup granulated sugar and two cups of water, in which is boiled a little stick cinnamon. Adjust the tops, seal almost-tight. Sterilize two hours and seal tight. The sealers will not be full when down. Always use new rubber and spine rings.

This is what my grandmother wrote down, but I'd be inclined to add some other pie type spices-nutmeg, cloves, whatever you like in your apple pie-

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