When my 1963 cookbook titles a recipe Heritage Ginger Apples we can assume it must have been around for a while. We have another similar recipe, called Ginger Apple Slices, but this one is slightly different. Not only does this one have twice the ginger, but it also has the richness of the brown sugar and the added citrus component. This is a fun way to mix up your apple preservation season.
Heritage Ginger Apples
This recipe makes 6 half-pints of Heritage Ginger Apples
6 tart apples
2 cups brown sugar
2 cups water
1/4 cup lemon juice
2 tablespoon fresh ginger root (grated)
1tablespoon lemon peel
How to Can Heritage Ginger Apples
The following directions will make 6 half-pints of Heritage Ginger Apples.
Peel, core, and slice 6 tart apples.
Grate 2 tablespoons of fresh ginger root
zest 1 tablespoon from a lemon peel
Combine ginger, sugar, and water and boil for 15 minutes.
Add apples, lemon peel, and lemon juice. Cook on low heat for 2 hours.
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.
If you have any questions about canning with the boiling water canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.