Harvest Time Apple Relish
With the availability of apples this fall, this is a
great recipe to make.
·
8 pounds apples (crisp
cooking variety such as Honey Crisp, Cameo, or Pink Lady)
·
3 cups distilled white
vinegar (5%)
·
2½ cups sugar
·
2 cups water
·
8 pieces stick cinnamon (3
inches each)
·
1 tablespoon ground
allspice
·
4 teaspoons ground ginger
·
4 tablespoons (¼ cup)
finely chopped red Serrano pepper (about 4-6 peppers as purchased)
Yield: About 7 to 8 pint jars
Caution: Wear plastic or
rubber gloves and do not touch your face while handling or cutting hot peppers.
If you do not wear gloves, wash hands thoroughly with soap and water before
touching your face or eyes.
Procedure:
1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and ring bands according to manufacturer’s directions.
1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and ring bands according to manufacturer’s directions.
2. Rinse apples well, peel
if desired for best quality, and core. Immerse prepared apples in a solution of
1 teaspoon ascorbic acid and 4 quarts of water to prevent browning. Coarsely
shred with food processor or dice by hand and return to ascorbic acid bath as
you work.
3. Rinse peppers and remove
stem ends; trim to remove seeds then finely chop.
4. Combine vinegar, sugar,
water, cloves, cinnamon sticks, allspice, ginger and red pepper. Heat while
stirring to dissolve sugar; bring to a boil.
5. Drain apples and add to
hot syrup. Bring back to a boil. Boil gently 5 minutes, stirring occasionally,
until apples are mostly translucent. Turn off heat. Remove cinnamon sticks from
relish mixture and place one piece in each jar.
6. Fill hot fruit with
syrup into hot jars, leaving ½-inch headspace, making sure fruit is completely
covered with syrup. Remove air bubbles and adjust headspace if needed. Wipe
rims of jars with a dampened, clean paper towel. Apply and adjust prepared
canning lids.
7. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
Table 1. Recommended process time for Harvest Time Apple Relish
in a boiling-water canner.
|
||||
Process
Time at Altitudes of
|
||||
Style
of Pack
|
Jar
Size
|
0 -
1,000 ft
|
1,001 -
6,000 ft
|
Above
6,000 ft
|
Hot
|
Pints or
Half-pints
|
10 min
|
15
|
20
|
Notes: Peeling apples is preferred for quality. Refrigerate any
leftover relish from filling jars and enjoy freshly made! Refrigerate the
canned relish once jars are opened for use.
Developed at The University of Georgia, Athens. Released by
Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of
Family and Consumer Sciences. April 2015.
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