Puree these preserved apples for a quick and flavorful apple sauce, use them in an apple pie, or simply eat them right from the jar, as a snack. You might also want to serve them atop a glazed ham or your favorite burger. They're perfectly salty, savory, and sweet, lending themselves to meats and desserts equally well.
Makes 2 quarts
- Ingredients -
4 apples
1 ½ cups water
½ cup apple cider vinegar, or better, Chef Sawyer's Craft Beer Vinegar
½ cup brown sugar
½ red onion
1 cinnamon stick
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon whole cloves
- Tools -
Weston Apple Peeler
Weston Mandoline Slicer
Weston Vacuum Sealer +
Canister
1. Core and slice all of your apples with an
Apple Peeler (pull the arm back and lock it so that the peeler doesn't touch the apple).
2. Use a
Mandoline to very thinly slice your onion.
3. Bring the remaining ingredients to a boil in a large saucepan, then reduce to a simmer. Simmer for 10 minutes.
4. Place the apples and onions into a 2 qt
Vacuum Sealer Canister, then pour the liquid over top of them. Let cool.
5. Attach the canister to a
Vacuum Sealer and seal.
6. Store in a cool dry place for at last two weeks. After two weeks, you can enjoy right from the canister, or transfer into mason jars and properly seal for long term storage.
