Well the pics loaded in duplicate...maybe a mod can delete the duplicates and tighten up the text. Here is one more I missed
I wash apples(all produce) in a 30%vinegar to water solution to help kill anything that may make the jar fail or someone sick. The peeler is a KALI and its the only one I use as its the best manual peeler I have found but its quite pricey unfortunately. The apples are Honey Crisp and the ones you see are from 11/2017 and I processed in early 07/18...about a 30% loss rate. If I had gotten to these before 06/18 they would have been mostly fine but apples dont hold well after 7 months refrigerated. After peeling, I quarter the apples and put into pot with a few tablespoons of water to buffer the heat until they get up to speed heat wise. I usually run a medium heat and "clock" the large pan every 7 minutes and stir, scraping the bottom with a long heat(red) spatula. The large pan covers 2 burners and will create 2 hot spots; clocking(90degrees turning) will prevent product from burning. Stir frequently and they cook about an hour.
Recipe: The COOK
12 Quarts apples peeled and quartered
4 C white sugar
4 C brown sugar(dark or light)
3 C water
2 C citric acid(lemon, lime juice) more of this if you want tart or less if u like
3 cinnamon sticks
4 T salt
Recipe: The CANNING
When your mixture has darkened some and you can cut apple pieces with the spatula you are ready for your jars. By cooking longer, more water will evaporate and you will get a concentrate and stiffer product....also sweeter and your yield will drop off.
I wash my jars and stage on their side or upright in the oven at 230 degrees, light heat on a pan of water with lids(rubbers up) and make sure you handle jars with canning tongs.
Use a large mouth funnel and fill jars to about 1/2" of the top cleaning the jar if you need too where the lid seals. Dont over tighten the rings when assembling
Done....the jar yield you see in the pics is what you will get with this recipe.
ADDITIONAL: For long storage I remove the cinnamon sticks as they keep adding flavor and after 10 or 20 years will yield a medicinal taste. Raisins can be added if you wish but I would avoid nuts as the lipids(fats) may spoil and ruin your jar content. As with all home canned products, if the lid "springs" up and down when depressed toss the content! Keep the jar though!
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