Preparing for the Fair - the Pickler and the Weaver

Aug 15, 2011 | 00:05:27

Pickled Baby Carrots

3 pounds peeled baby carrots
5 ½ cups white vinegar (5%)
1 cup water
2 cups sugar
2 teaspoons canning salt
8 teaspoons mustard seed
4 teaspoons celery seed

Wash carrots.  Combine vinegar, water, sugar and canning salt in stockpot.  Bring to a boil and boil 3 minutes.  Add carrots and bring back to a boil.  Then reduce heat to a simmer and heat until half-cooked (about 10 minutes).  Meanwhile, place 2 teaspoons mustard seed and 1 teaspoon celery seed into each empty clean, hot pint jar.  Fill the jars with hot carrots and liquid leaving ½ inch headspace.  Remove air bubbles.  Wipe jar rims with a clean, moist cloth.  Adjust lids.  Process for 15 minutes in a boiling water bath.  

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Spiced Apple Rings

16 cups cold water
6 tablespoons fruit fresh
2 tablespoons salt
5 pounds Pink Lady Apples
12 cups sugar
6 cups water
1 ½ cups white vinegar (5%)
3 tablespoons whole cloves
2 3-inch sticks of cinnamon
¾ cup red hot cinnamon candies
½ teaspoon red food coloring

Wash apples.  In a 16 quart kettle place the 16 cups water, fruit fresh and salt.  Stir until salt dissolves and set aside.  Slice apples into 3/8 inch horizontal slices.  Peel each slice and core.  Immerse in solution to prevent discoloration.  
   
To make flavored syrup, combine sugar, water, vinegar, cinnamon candies in a large saucepan.  Place cloves in a muslin spice bag and add to mixture.  Heat to a boil; stirring constantly.  Cover and simmer 5 minutes.  Remove apples from the solution and drain well.  Add to hot syrup, cover and let stand for 10 minutes.  Over high heat, return apples to a boil.  Uncover and reduce heat and simmer for 10 minutes, stirring occasionally.  Remove from heat and let apple rings set until cool.  Use a weighted plate to keep the rings fully submerged in the syrup.

Fill hot pint jars with apple rings, leaving ½ in headspace.  Pour syrup through a sieve over a saucepan to remove debris.  Bring syrup to a boil.  Discard spice bag.  Cover apple rings with the hot syrup.  Remove air bubbles.  Wipe jar rims with a clean, moist cloth.  Adjust lids.  Process for 10 minutes in a boiling water bath.  

 

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