Apple Relish

4 pounds apples
Ball Fruit-Fresh (optional)
1-1/4 cups cider vinegar (5% acidity)
1/2 cup sugar
1/2 cup honey (preferably mild and light colored)
2/3 cup water
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

If this is your first time canning, please read the General Canning Preparation and Processing Instructions page. Prepare your boiling water bath in your Krona 20 quart stock pot fitted with a wire rack, as well as four pint jars, lids and rings.

Rinse, peel, core and thinly slice the apples. Optional: you may treat the sliced apples with Ball Fruit-Fresh (or another brand of ascorbic acid) to prevent the apples from browning.

In a large pot, combine the vinegar, sugar, honey, water, cloves, cinnamon and ginger and bring syrup mixture to a boil. Add the apples to the pot with the syrup mixture and mix well to combine. Simmer apple relish for 3 minutes, stirring often.

Pack the hot apple relish into hot jars, leaving 1/2 inch headspace and making sure that the apples are completely covered by the syrup. Wipe jar rims, place lids and rings on the jars, and process jars in the boiling water bath for 10 minutes at a rolling boil with the lid on the canning pot (if you are above 1,000 feet in altitude, adjust your processing time accordingly). When processing time is up, remove the jars from the boiling water bath and place on a towel on the counter to cool. Do not disturb jars while they cool. As the jars cool, you may hear a pinging or popping sound this is the sound of the lids sealing. After jars have cooled completely, test the seals by pushing down on the center of the lid; it should not flex. If any of the jars failed to seal, simply place them in the refrigerator and use within a week or two. Label the lid of your sealed jars with the contents and date. Properly processed and sealed jars are suitable for shelf storage and should be used within 1 year.

Yield: about 4 pint jars


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