There are not many things more satisfying to farmers and gardeners alike than a kitchen pantry full of home-canned fruits and vegetables. By skipping the grocery store and using your own homegrown harvest you are not only saving money, but you are using a healthy alternative to store-bought, factory-canned ingredients. Make use of your summer’s bounty with this set of canning recipes from Capper’s Farmer.
• 7 to 8 pounds apples, peeled, cored and sliced
• 1 cup sugar
• 3 tablespoons ground cinnamon
1. Place apples in a large pot. Add about 1/2 inch of water. Stir in sugar and cinnamon.
2. Cover and cook until apples are soft, stirring occasionally, and adding additional water as needed. Mash with a potato masher.
3. Fill hot, sterilized jars with mixture, leaving 1/2-inch headspace. Use a non-metallic utensil to remove air bubbles by sliding the utensil down the inside of each jar.
4. Cap jars with sterile lids and bands. Process in boiling water for 20 minutes.
Want more home-canning recipes? Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.