Time 1h Yield 8 pints Number Of Ingredients 7 Steps:
Wash apples. Peel and slice one apple at a time. Immediately cut crosswise into 1/2" slices, remove core area with a melon baller and immerse in ascorbic acid solution to keep the apples from discoloring. In a 6 quart saucepan, combine sugar, water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring (if using). Heat to a boil, stirring constantly until sugar dissolves then lower heat and simmer 3 minutes. Drain apples and add to hot syrup, and cook for 5 minutes. Fill prepared jars with apple rings and hot flavored syrup, leaving a 1/2" headspace. Check for air bubbles and add more liquid if needed to maintain the 1/2" headspace. Process pint or quart size jars in a boiling water bath for 20 minutes . Adjust time according to your altitude. NOTE: This can also be pressure canned. Pressure Canner - Hot pack pints or quarts and process for 8 minutes at the pressure specified according to your altitude and / or style of canner.
Time 14m Yield 5 Number Of Ingredients 8 Steps:
1 Slice apples into 1/4-inch thick slices, leaving peel intact. Core and set aside. 2 Bring the remainder of ingredients to a bowl in a large skillet over high heat. Add apple slices and bring back up to a boil, cooking apples for 1 minute. 3 Remove pan from heat and let sit for a few minutes before transferring apples to a bowl with a tight-fitting lid 4 Strain liquid into container and make sure all apples are covered with liquid and cover tightly. 5 Allow to sit for at least 3 hours at room temperature before transferring to refrigerator to completely cool. 6 Continue to store apple rings in a covered container in refrigerator until ready to serve. 1 The easiest way to core a sliced apple is to find a plastic, twist top from a soda bottle and firmly press it around the core of each slice. 1 If desired, omit the red food coloring and add 1/2 cup red hot cinnamon candies to the liquid when beginning the recipe. Make sure they are completely melted before adding apples. Heck, throw a handful in the above recipe for a little more spice.
Time 20m Yield 18 serving(s) Number Of Ingredients 8 Steps:
Soak apple slices in water and lemon juice. Combine sugar, water, cinnamon candy, vinegar, and cloves in a 6 quart saucepan. Bring to a boil, then simmer 3 minutes , stirring constantly. Drain apples, add to hot syrup, and cook 5 minutes.
Time 30m Yield 6 servings Number Of Ingredients 7 Steps:
Core apples and rub inside with lemon wedge. Peel if desired (I don’t). Slice about 1/4 inch thick, or a little bit thicker. Melt half the butter over medium-high heat in a large, heavy skillet. When it stops foaming (wait this long so that the apples sear when you add them to the pan) add half the apples, half the sugar and half the cinnamon. Cook, flipping apple rings often, until apples are caramelized, 10 to 12 minutes. Test, using the tip of a knife or the edge of a spoon, to see if the apples are soft all the way through. Remove to a bowl. Repeat with remaining apples, butter, sugar and cinnamon. When second batch is caramelized return first batch to pan. Add vanilla and brandy if using and continue to cook, flipping apples, until the liquid evaporates. Transfer to a bowl or serving dish. Serve warm.
Time 3h10m Yield 12 Number Of Ingredients 12 Steps:
In large bowl, mix 3/4 cup of the flour, the brown sugar, salt and yeast. In small saucepan, heat 1/3 cup milk, the water and butter until warm, 105°F to 115°F. (Butter need not be melted.) Gradually stir into flour mixture. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Add egg and 1/4 cup of the flour. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in remaining flour until stiff dough forms. Grease top of dough. Cover bowl tightly with plastic wrap and refrigerate at least 2 hours but no longer than 3 days. Grease 12 regular-size muffins cups. Punch down dough. On lightly floured surface, roll dough into 15x10-inch rectangle. Place apple rings in blender or food processor. Cover and blend on medium speed until almost smooth. Spread apples over dough to within 1/4 inch of edges. Roll up dough tightly, beginning at 15-inch side. Pinch edge of dough firmly into roll to seal. Stretch and shape until even. Cut roll into 12 equal slices. Place slices cut sides up in muffin cups. Snip part way through each slice twice, cutting into fourths, using kitchen scissors. Gently spread dough pieces open. Cover and let rise in warm place about 25 minutes or until double. (Dough is ready if indentation remains when touched.) Heat oven to 375°F. Bake about 15 minutes or until golden brown. Immediately remove from pan to cooling rack. (At this point, rolls can be frozen in freezer-safe bags up to 1 month. To serve, remove rolls from bag and wrap in foil. Reheat in 325°F oven about 15 minutes or until hot.) In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm rolls. Serve warm or cool.
Yield 8 Number Of Ingredients 4 Steps:
Peel, core, and slice apples. Place all ingredients in microwave-safe bowl. Microwave on high for 15 minutes, stirring each 5 minutes. Cover with plastic wrap and let cool or serve warm.
Time 40m Yield 5 pints Number Of Ingredients 10 Steps:
Peel and core the apples. Slice into ½ inch rings. Add apple rings to a large pot filled with the 8 cups of water and 2 Tbsp vinegar to prevent the apples from browning. In another large pot combine the remaining ingredients. Bring to a boil over medium heat. Be sure to stir almost constantly so the sugar doesn’t burn. Reduce heat and let simmer 3-5 minutes (the candy should be dissolved by this point). Drain the apple rings and add to the syrup. Gently stir the apple rings into the syrup and simmer for 5 minutes. Fill 4-5 clean, hot, pint canning jars with the apple rings. Remove the lemon slices from the syrup. Pour the syrup over the rings leaving ½ inch headspace. Wipe the jar lips with a moist paper towel, add lids, and process in a water bath canner for 10 minutes.
Time P2DT10h10m Yield 50 Number Of Ingredients 13 Steps:
Mix 2 cups water (or amount needed to cover the zucchini) and pickling lime together in a nonreactive bowl. Place the zucchini slices in a large (at least 1-gallon) glass jar or large crock, and pour the lime mixture over the zucchini. The solution should completely cover the zucchini. Cover the jar with plastic wrap, and allow to stand for 24 hours. Drain the zucchini slices in a colander in the sink; thoroughly wash the glass jar. Rinse the zucchini slices very well under running water to rinse away all the lime, and place the slices back into the jar. Cover with fresh cool water, allow to stand for 2 to 3 hours, and drain away the water. Rinse again. Place the zucchini slices into a large pot, and stir in 1 cup vinegar, the alum, food coloring, and 2 more cups water (or enough water to cover the zucchini slices). Bring to a boil over medium heat, reduce heat to low, and simmer the zucchini slices for 2 hours. Drain the zucchini slices, and discard the liquid. Place the zucchini slices back into the glass jar. Mix together 1 cup of vinegar, 3 more cups of water, the sugar, cinnamon sticks, and red hot candies in a saucepan over medium heat. Bring to a boil, and stir until the sugar and candies dissolve. Pour the syrup over the zucchini slices. Allow the zucchini to stand covered for 24 hours. Drain, and reserve the syrup. Bring the syrup to a full rolling boil in a saucepan over medium heat. Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the zucchini slices into the hot, sterilized jars, and pour the hot syrup into the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 20 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
