Before you begin, review Water-Bath Canning 101 for the complete method and safety fundamentals.
Yield: about 9–10 pints
Ingredients
- 8 pounds apples
- 2 cups apple cider
- 2 cups vinegar
- 2¼ cups white sugar
- 2¼ cups packed brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon ground cloves
Instructions
- Wash apples, remove stems, quarter, and core.
- Cook slowly in cider and vinegar until soft, then press through a colander, food mill, or strainer.
- Cook pulp with both sugars and spices, stirring frequently.
- Test doneness: a spoonful held away from steam for 2 minutes should remain mounded, or a small amount on a plate should show no liquid rim.
- Fill hot jars, leaving ¼-inch headspace. Half-pint and pint jars must be sterile for the 5-minute sea-level process; quart jars receive a 10-minute process.
- Clean rims and apply lids and bands.
Boiling-water processing time
Start timing only when the canner reaches a full boil. Maintain the boil for the entire process. If boiling stops, return to a boil and restart the full processing time.
| Jar size | 0–1,000 ft | 1,001–6,000 ft | Above 6,000 ft |
|---|---|---|---|
| Half-pints or pints | 5 min | 10 min | 15 min |
| Quarts | 10 min | 15 min | 20 min |
Notes
Cool, check, and store:
• Cool jars upright and undisturbed for 12–24 hours.
• Test seals, remove bands, wash, label, and store in a cool, dark, dry place.
• Refrigerate unsealed jars promptly. Do not taste food from a jar showing spoilage.
Always follow the current linked source and your equipment manufacturer’s instructions.
Tested source: National Center for Home Food Preservation tested procedure