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Candied-Pickled Apples

October 29, 2010

Matt and I are back in our home after a week for floor refinishing…which means we are back in the kitchen.  YEAH!!!  After a week away from my canning tongs and water bath boiler, I admit, I felt like I was suffering some kind of separation anxiety.  I know that I should be sick of canning by now; after all, the season provided us with a daily bounty of fruit and veggies to jar up but I can’t get enough!

We still have honey crisp apples left over from our 250 pounds.  Matt and I love honey crisp apples.  They are a perfectly crunchy, sweet apple that is suited best for “an apple a day…” but they are also perfectly suited for Candied-Pickled Apples with Star Anise from Canning for a New Generation byLiana Krissoff.

RECIPE FOR CANDIED-PICKLED APPLES WITH STAR ANISE yield 4 x 250mL:

  • 3 pieces star anise, broken up
  • 2 cinnamon sticks, broken up
  • 1/2 teaspoon whole black peppercorns
  • 2 pounds crisp red apples, cored and diced (no need to peel)
  • 2 cups cider vinegar (5% acidity)
  • 1 1/4 cups sugar
  1. Place spices in a spice ball or spice infuser or use a double layer of cheesecloth making sure it is well fastened.  In a large stainless steel preserving pan add all ingredients including the spice ball.
  2. Bring to a boil over high heat, then lower the heat and simmer.  Stir gently to prevent apples from sticking and breaking apart.  Cook until the apples become translucent and the syrup thick, about 45 minutes.  Remove the spice ball and discard the its’ contents.
  3. In the meantime, prepare for water-bath canning.  I sterilize my jars in the oven at 250 degrees for 30 minutes but the method is up to you.
  4. Ladle the hot apples into hot sterilized jars, leaving 1/4 inch headspace.  Remove air bubbles, wipe rims using a damp paper towel, and add lids and rings adjusting so the ring is finger-tip tight. 
  5. Place jars in water-bath canner, bring to a full rolling boil and process for 10 minutes.   After 10 minutes, turn off the heat and remove the lid.  Let the jars stand for 5 minutes before removing to a folded towel. 
  6. Check seals, label, and store.  Unsealed jars should be refrigerated.

These candied-pickled apples taste wonderful.  We plan to enjoy them with a nice stuffed pork tenderloin.  I’ll post that when we do.

TIPS:  It is important with this recipe to be sure that you remove all of the air bubbles from the jars before processing.  I did 5 batches and had 3 jars that did not seal.  I contribute this to the air bubbles that I missed and possibly because the apples contain some oxygen.  I simply topped up the unsealed jars and reprocessed them.  No problem.  I think that certain types of apples have more oxygen than others.  And, the only reason I’ve concluded this is because of the many, many batches of applesauce I did using 4 different types of apples.  My favorite sauce apple in the end was the WEALTHY.  The Spartan apples I think had more oxygen making it important to be sure to cook them well and remove all of the bubbles.

 

Put up Total:

  • 2 x 500 mL regular mouth mason jars
  • 6 x 750mL regular mouth mason jars

It was a great day spent in the kitchen.  We are glad to be home and love the fact that we can all work together putting up the fall harvest.  Apples, cauliflower, cabbage, and cranberries all to come in the next week….but for now, my gang is tuckered out!

So, until tomorrow we are going to have to say good-night.

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