• Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron

    4 cups apple cider (sweet)
    4 cups apple cider vinegar
    8 pounds apples of a cooking variety
    8 cups sugar
    pinch of salt I always use pickling and canning salt which has no additives
    2 tablespoons ground cinnamon
    1 tablespoon ground nutmeg
    1 teaspoon ground clove
    zest and juice of one lemon

    cut apples in quarters
    boil apples in cider and vinegar till apples are soft (about 20 minutes)
    run apples through food mill which will separate pulp from peel and seeds
    add 1/2 cup of sugar per cup of pulp
    add balance of ingredients

    this mixture can then be cooked down stirring constantly in a pot. I prefer to spread thin on a baking sheet and thicken in oven (less chance of scorching)
    Cook down until when chilled it is not runny
    place in jars, process in boiling water bath for about 15 minutes will store at room temperature for 2 years

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