National Center for Home Food Preservation logo
  photo collage of various fruits and vegetables
 
 

Preparing and Canning Relishes

Sweet Apple Relish

  • 4 pounds apples, peeled, cored and sliced thin
  • 1¼ cups distilled white vinegar (5%)
  • 1 cup sugar
  • ½ cup light corn syrup
  • 2/3 cup water
  • 1½ teaspoons whole cloves
  • 2 sticks cinnamon (3-inch pieces), broken up
  • 1 teaspoon whole allspice

Yield: About 4 pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash apples, peel, core and slice thin. Immerse cut apples in a solution of ½ teaspoon ascorbic acid and 2 quarts of water to prevent browning.

Combine vinegar, sugar, corn syrup, water, cloves, cinnamon and allspice; bring to a boil. Drain apples and add to syrup. Simmer 3 minutes, stirring occasionally. Bring to a boil.

Pack hot apple slices into hot jars, leaving ½ inch headspace. Fill jars with boiling hot syrup, leaving ½ inch headspace, making sure apples are completely covered. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Sweet Apple Relish in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints 10 min 15 20


This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

top ^


How do I? Can · Freeze · Dry · Cure & Smoke · Ferment · Pickle · Make Jam & Jelly · Store

Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links