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Spiced Apple Canning from home, you ask? 

Step 1: Acquire Apples

Go get apples. Either from the store, or from a tree. We won't judge.

Step 2: Disinfect Cans

Pick up some Mason canning cans, and disinfect them by submerging them in water (lids and all!) and boiling them. Keep them in the hot/boiling water until you need them!

Step 3: Prepare Apples

Prepare to process apples, and a lot of them! This will go faster if you have store apples, but if you're like us and are taking the adventurous route, it will still work great as long as you're willing to put in some extra effort!

You'll need an apple peeler and a good knife. 

Step 4: Boil Apple Juice

Get some apple juice boiling. Needed for later. 

Step 5: Peel Apples

Peel apples! If you're using apples picked from home or an apple pick, this will be trickier because they won't be as flawless. No worries, just dig out/chop off the imperfections and move on. 

Step 6: Apple Peels

Save those apple peels! If you've got a rabbit living with you, feed them to the rabbit. Then experience love and adoration. If you don't have a rabbit, throw them outside for the birds and woodland creatures. 

Step 7: Rinse Apples

Give those apple pieces a good last rinse, especially if you're using from-home apples. 

Step 8: Blanching

Throw those apples into the boiling apple juice! This does two things: 

--"Blanches" the apples (aka slows down the enzymatic activity that makes them all brown)

and

-- Makes them taste sweeter (especially good if you're using tart apples)

Step 9: Spice It Up

Spice it up! These are the spices I grabbed on a whim from the pantry to make this batch. Use whatever and however much of whatever you like! Just throw them into the apple juice/apple mixture, and cook that on medium-high heat for about 5-10 minutes. 

Step 10: Canning Tools

Bust out those canning tools. They are not *absolutely* necessary, but you're going to have to get a little creative without some of these pieces. They're pretty cheap and available at a lot of grocery stores, though!

Step 11: Rescue Cans

Time to rescue your cans from the boiling water! Use the grabber tool for this part. Careful to not touch the glass after you set it down because

-- It's really hot 

and 

-- You want to not touch any of the cans or lids from now on with your hands to keep it sanitary!

Step 12: Packing the Cans

Now pack those delicious apples into the hot mason cans (THIS STEP SMELLS GOOD.)

Step 13: Syrup!

DO NOT THROW OUT THIS MAGICAL SYRUP YOU HAVE CONCOCTED. Put it on ice cream or something. Anything. Pour it over crepes. It's stupidly good. :D

Step 14: Finish Cans

Once you've packed the Mason cans to the top (with a 1/2 inch gap at the top), pour some of that syrup over the apples until it also reaches that 1/2-inch-from-the-top mark. Try and minimize air bubbles. 

Step 15: Place the Lids

MAGNET THINGY! Use to rescue lids from the boiling water. Again, don't touch the parts with your hands, just get it on the can with the magnet. 

Step 16: Tighten the Lids

Lid-tightener! To use this, it's okay to grab the bottom of the cans with a cloth (remember, it's still super hot) to provide leverage as you tighten. 

Step 17: Prep Pressure Canner

Bust out this bad boy, 'cause it's time for some pressure canning. Fill it up with the appropriate amount of water for your canner, and let's get going. 

Step 18: Load the Cans

Use the grabber to move your packed-and-sealed cans into the canner. Wave goodbye, for this is the last time you'll see them again before they emerge as completed, awesome cans of spiced apples. Think of it as sending your kids off to college, except that this doesn't cost nearly as much and it also brings you closer to baking pies. 

Step 19: Start Pressure Canning

Now for the easy part. Take off the pressure regulator (the little top hat that sits on the hose to the right of the gauge), and turn on the heat to high. 

Step 20: Place Pressure Regulator

Once you get about 10 minutes of steam going, put the regulator (top hat) onto the hose. The little indicator in the front should pop up, signalling that the canner is sealed and pressure will start building. 

Step 21: Start the Timer

Once the pressure gets to where you want it (for this recipe that pressure is 6 PSI), turn your heat down to maintain it without going back under again. You'll find out what the magic setting is for your stove, but for this one, it's a "3" on a scale from 1-10. This will keep it right at the correct pressure. Keep it there for the right amount of time for the recipe -- this one calls for 8 minutes. 

Step 22: Remove From Heat

Once the allotted time has passed (8 minutes for us), gently take it off the heat. Don't do anything else yet, as you need to let the pressure drop on its own. The little indicator in front will eventually pop back down again, and the gauge will go back to zero. Once all that has happened and some times has passed, you can take the regulator off and open the canner. Use the grabbing tools to pull out your cans, as they still may be boiling inside and very hot!

Step 23: Spiced Canned Apples!

Ta-Da! Cans of spiced apples! Huzzah!!
<p>Did you pressure can or water bath can these? Where did you find your processing times? I'm interested to try it!</p>
<p>Pressure canning. We just did a google search and did some research that way. Also usually when you buy your pressure canner it will come with a little booklet to help out. </p>
You are making this very complex and it need not be..... Sterilise the jars lids and seals. Fill the jars and seal then heat until the lids are slightly bowing upwards. Remove from heat and place on cardboard, newspapers or old folded towek to cool slowly. The lids will then 'pop' down wards and the jar is sealed. You dont need to use a pressure cooker just a large pan. Simples:)
<p>That is not safe! The point of processing things in a pressure canner or a waterbath canner is to kill anything that might be living in the food or in the jars. The seal is really secondary, and a &quot;symptom&quot; but not the &quot;cure,&quot; if you will. Just heating them enough to &quot;bow&quot; the lid upwards is not enough time to kill any of the bugs that might be inside. Your method isn't safe, and you wouldn't want to make someone sick...</p>
Hot water canning (with out pressure canning) is not safe for all types of food. Also pressure caning allows the food to last longer before it expires. See http://pickyourown.org/allaboutcanning.htm
<p>I'm curious: does fruit HAVE to be BOILED for canning? Why can't I can baked apples, as long as they were covered and kept moist and juicy? They come out so lovely, I would love to find a way to preserve them!</p>
Ive tried canning apples. They all cooked to a mush inside the 20 minute water bath. I must have wasted about 40 apples attempting several quart not to mention my time. <br>
:/ bummer! I've actually found that certain grocery store apples tend to &quot;crumble&quot; per-se... I'm not sure why, possibly because they've got a lot more water in them, and they turn that mushy consistency. If that happens, you can always re-purpose into a sauce or something ;)
HAZZAH!

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