Brandied Apple Rings You Have To Try

Tuesday, 15 January 2019

Brandied Apple Rings

"This is a wonderful way to maintain apples, with a sweet, diffused brandy flavor to it. They make an splendid pie filling! It must be enough to make 3 pies."

Ingredients :

four half pounds apples, cored and sliced into 1/four-inch thick rings
water to cowl
1 tablespoon lemon juice
four cups white sugar
3 cups water
1 cup brandy
3 1-pint canning jars with lids and rings

Instructions :

Prep : 20M	Cook : 48M	Ready in : 1H

Place apple jewelry in a bowl and pour in enough water to cowl. Add lemon juice to water.
Bring sugar and three cups water to a boil in a large saucepan; cook dinner and stir till sugar dissolves, about five minutes. Add apples to sugar-water aggregate and go back to a boil. Reduce heat to medium-low and simmer till apples are soft, about 30 minutes.
Sterilize the jars and lids in boiling water for at the least five mins. Pack apple rings into warm, sterilized jars, filling to within 1/four inch of the top. Keep syrup inside the saucepan.
Bring the syrup again to a boil and add brandy; cook and stir till heated via, 2 to 3 mins. Ladle the syrup over apple earrings, filling the jars to within 1/4 inch of the pinnacle.
Run a knife or thin spatula across the insides of the jars when they had been stuffed to do away with any air bubbles. Wipe the rims of the jars with a wet paper towel to take away any food residue. Top with lids and screw on earrings.
Place a rack within the bottom of a big stockpot and fill midway with water. Bring to a boil and lower jars into the boiling water the usage of a holder. Leave a 2-inch area between the jars. Pour in extra boiling water if important to bring the water stage to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and procedure for 15 mins.
Remove the jars from the stockpot and place onto a cloth-included or wooden floor, numerous inches aside, until cool. Once cool, press the pinnacle of each lid with a finger, making sure that the seal is tight (lid does now not circulate up or down at all). Store in a groovy, dark place.

Notes :

If you need to use it right now in place of canning it, in reality leave apples and syrup collectively to chill.

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