Posted by admin
on Apr 17, 2011 | 0 comments
9 lbs Crisp apples (ie. Granny Smith)
9 lbs Soft apples (ie. Red Delicious)
12 cups of water
5 cups sugar
1/4 cup cinnamon
*Typically 2 large apples are about the equivalent of 1 pound of apples.
- Peel, core and slice the apples (about 8 slices/sections per apple.)
- Combine water and sugar in a 20 quart stock pot and bring to a boil
- Remove from heat and add cinnamon & apples and return to heat.
(I’m lazy and take the short cut… I just throw the apples in the stock pot as I am peeling them then add the water, sugar & cinnamon.) Bring to a boil and occasionally stir with a wooden spoon.
- Let apples boil for about 5-10 minutes just enough that they start to soften slightly.
- Follow your pressure cooker instructions on canning apples. (I pack the jars with apples leaving 1/2″ head space and then fill with juice up to 1/2″ head space.)
- I find that typically I can can about (12) 1 quart jars of apples and have a little leftover to eat right away! This works out to be about $1.18 or less per 1 quart of fresh canned cinnamon apples with no preservatives! Compare this to your local grocery’s apple pie filling and you will find that the work is well worth the taste and health benefits!
I have had several people ask me for my apple pie and apple crisp recipes… well I can’t give the recipe without telling you how to make Cinnamon Apples! I use these Cinnamon Apples that I can to make my pies & crisps! I typically wait until apples are on sale for $.79 lb or less.