Ginger Apple Slices Canning Recipe and Tutorial

Ginger mixed with apples is a very old-fashioned way to preserve your apples. The original recipe came out of my 1963 cookbook. I love looking in it for ideas that are different from what we now tend to do. This is a canned apple I am willing to eat plain or on pork. Honestly, any kind of apple goes well with pork. They just make a lovely flavor combination. These become almost candied and have that signature ginger taste to them. If you like ginger, you will love these apples.

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Ingredients:
8 apples
4 cups sugar
2 1/2 cups water
1 tablespoon fresh ginger root (grated)

Directions:
Makes 6 half-pints.

Peel, core, and slice 8 apples.

Grate 1 tablespoon of fresh ginger root.

Combine sugar and water and boil for 3 minutes.

Add apples and ginger. Cook until the apples are transparent.

Fill hot jars leaving a 1/2 inch headspace.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath for 10 minutes if at sea level. (Remember to adjust your processing time if higher than 1000 feet elevation.)

Once your apples have completed the appropriate time in the boiling water bath canner, turn off the heat and allow them to cool for 5 minutes. Then, take them out and sit them on the counter for 12-24 hours to cool and completely seal.

After they have sealed well, remove the rings and wash the threads and outside of the jars. 

If your jar of Apples did not seal, place them in the fridge and use them immediately.

Store the sealed jars in your cool, dry pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes.

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00:00 Introduction
00:10 Preparing Syrup and Ingredients
03:08 Add Ingredients to Syrup and Cook
04:40 Fill Jars
09:30 Process Jars
10:11 Remove Jars from Canner
12:30 Taste Test
14:00 Outro and Canning Cookbook