Canned Porter Apples

Ingredients

• 6 pounds Porter Apples (About 18-24 medium apples)
• 2 pounds Granulated Sugar (One-third the weight of the apples)
• 5 cups Water (2 1/2 cups per pound of sugar)

Instructions

1. 1Wash the apples thoroughly. Wipe them dry. Quarter each apple, then core and pare (peel) them. Weigh the prepared apples to determine the amount of sugar needed.
2. 2In a large pot, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is dissolved. Once boiling, reduce heat and simmer for 10 minutes.
3. 3Add a few apple quarters to the syrup at a time, ensuring they are submerged. Cook until the apples are soft but not mushy, about 5-10 minutes per batch. Remove the cooked apples with a slotted spoon and set aside.
4. 4Pack the cooked apple quarters into sterilized canning jars, leaving 1/2 inch headspace. Pour the hot syrup over the apples, ensuring they are covered, and maintaining the 1/2 inch headspace. Remove any air bubbles by gently tapping the jars on a towel-covered surface or using a bubble remover tool. Wipe the jar rims clean with a damp cloth.
5. 5Place the filled jars in a boiling water bath canner. Ensure the jars are covered by at least 1 inch of water. Bring the water to a rolling boil and process for 20 minutes for pint-sized jars, adjusting for altitude if necessary. Turn off the heat and let the jars sit in the hot water for 5 minutes before removing them. Carefully remove the jars from the canner and place them on a towel-lined surface to cool completely. Listen for the 'pop' sound indicating a proper seal. Check the seals after 24 hours. Properly sealed jars can be stored in a cool, dark place for up to a year.