10 cups apples, peeled, cored and diced
1 1/4 cups Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)
1 cup white sugar
1/2 cup light corn syrup
2/3 cup water
1 1/2 tsp whole cloves
2 sticks cinnamon (3-inch pieces), broken up
1 tsp whole allspice
1/2 tsp Mrs. Wages® Fresh Fruit Preserver
- Wash apples, peel, core and dice. Immerse cut apples in a solution of 1/2 teaspoon Mrs. Wages® Fresh Fruit Preserver dissolved in 2 quarts of water to prevent browning.
- Combine vinegar, sugar, corn syrup, water, cloves, cinnamon and allspice; bring to a boil. Drain apples and add to syrup. Simmer 3 minutes, stirring occasionally.
- Pack hot diced apples into hot jars, leaving 1/2-inch headspace. Fill jars with boiling hot syrup, leaving 1/2-inch headspace, completely covering apples with syrup. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Place filled jars on a rack in a boiling water bath canner and process for 10 minutes. At the end of the processing time, turn off the heat and remove the lid; allow the jars to remain in the canner for 5 minutes to complete the process. Carefully remove the jars to a cooling area and allow to cool for 24 hours. When cool, check seals. Lids should be down in the center or stay down when pressed.
- Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
Please note: Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.