One of my goals with canning this year is to create a pantry filled with things I can use to pull together a meal over the winter. I found this recipe in the Better Home and Gardens Canning magazine and it seemed perfect to use with a pork tenderloin or pork chops. In fact, I had a bit leftover after canning and used it with pork chops that night. Gerry proclaimed it to be a “keeper” so I know we’ll enjoy this again and again over the coming months.
Yield: I got eight pints from this recipe.
- 1 lemon (I used organic lemon juice from a bottle.)
- 7 pounds of apples (The recipe calls for Fuji or Braeburn apples. I used Macintosh ones.)
- 4 cups water
- 1 1/4 cups sugar
- 1 tsp. snipped fresh rosemary (I used rosemary from my garden.)
- 1 tsp. snipped fresh thyme (I only had dried so I used a very scant teaspoon.)
- 1 tsp. cracked black pepper
- 1/2 tsp. salt
- Red onion cut into thin wedges–about 1 cup
Fill a large bowl half full with cold water and the juice of 1 lemon. (I used a couple of tablespoons of bottled organic juice.)
Peel, core, and cut apples into 3/4 inch wedges. Place wedges in lemon-water mixture as you slice them to prevent browning.
Combine water, sugar, rosemary, thyme, pepper, and salt in a large pot. Bring to boil, stirring to dissolve sugar.
Drain apples and add them, and the onion, to the sugar mixture.
Return to boiling, reduce heat, simmer uncovered for 5 minutes.
Pack hot apples and onion into hot pint jars leaving 1/2 inch head space.
Ladle hot syrup over apples and onion, maintaining the 1/2 inch head space.
Wipe rims to ensure they are clean and apply lids and rings. Process in water bath canner for 20 minutes
For my altitude here in Kamloops I need to increase the processing time by 5 minutes. You need to check the altitude for your location and adjust accordingly.