You're going to think I'm nuts getting excited over a dish pan, but I just got a great one. On my way back from Mayfield, I stopped in a store in Fancy Farm, that I thought was a hardware store. Of all things, it's both a hardware store AND a grocery store. I'm so glad I did since our local hardware store closed, and it's nice to find this one almost as close. To make it sweet, they had a ton of canning jars, and Granite Ware brand enameled dish pans. These are the ones you can cook in and wash in. My grandmother, Ninny, had a couple of these, and I've wanted one for years. Now if anyone chips my new dish pan, I'll be out for blood! It was just perfect to slice the apples in. Nice rim and handles make it easy to use. It fit right into the sink at a good level. I love it.
Below are the steps I used to can the apples. My Farm Journal of canning says to use water or thin syrup for canning. The Ball Blue Book says to use thin/light or medium syrup and doesn't even mention using only water.
- Wash, drain, core, pare and slice apples into water with either citric acid, lemon juice, or 2 tblsp each vinegar and salt to 1 gallon of water to prevent darkening.
- Drain, boil in water or syrup for 5 minutes.
- Pack hot apples in hot jars, leaving 1/2 inch head space.
- Cover with boiling liquid, leaving 1/2 inch head space.
- Put on lids and rings.
- Process pints 15 minutes and quarts 20 minutes in boiling water bath. (Ball says 20 for pints.)*
*Adjust for altitudes above 1000 foot.