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
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
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.
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