Canned Apples

Ingredients

• sound cull apples
• 5 pounds coarse sea salt (for brine solution)
• 50 gallons water (for brine solution)
• 12 pounds coarse sea salt (for hot brine)
• 100 gallons water (for hot brine)

Directions

1. Prepare a brine solution with 5 pounds of coarse sea salt in 50 gallons of water to prevent apples from turning dark.

2. Peel the apples and drop them into the brine solution immediately.

3. Make a hot brine with 12 pounds of coarse sea salt in 100 gallons of water and bring it to a boil.

4. Cut or quarter the apples and blanch them in the hot brine for 2 minutes.

5. Plunge the blanched apples into a tank of cold, fresh water to cool them down.

6. Fill cans with the hot water from a tank above the canning table.

7. Cap the cans and process No. 3 cans for 12 minutes at 212°F (100°C) and No. 10 cans for 18 minutes at 212°F (100°C).

8. For cold storage or pitted apples, extend processing time to 15-20 minutes.