Canned Sugared Lemon Slices In Syrup Food

CANNED SUGARED LEMON SLICES IN SYRUP

Steps:

• Slice lemons as thin as you can get without breaking the rind. Save all the juice when you are slicing the lemons.(Add the lemon juice to the syrup.).
• Wash and sterilize 8 pint jars, wide mouth if you have. Heat the jars in the oven upside down in a pan with water 250* Heat seals in water.
• In large kettle, add water, sugar and salt.
• Turn heat to medium and dissolve sugar, do not burn, stir.
• Have a hot water bath canner ready with water heating.
• Pack lemon slices in jars, about 4 lemons per jar.Pack tight.
• Add syrup carefully. Make sure there are no air pockets, stick knife gently down the sides.
• Wipe each jar rim with a hot damp cloth, Place seal and ring on jar.
• Place jars in canner and process in hot water bath 20 minutes. Make sure boiling water is over the tops of the jars.
• Note: If you want the syrup to have more color and flavor, add the red hot cinnamon candies to the syrup and stir until they dissolve when making the syrup.
• Take out of the canner and place on a towel out of drafts until they seal. You can also turn upside down if you wish.
• Makes 16 half pints. Excellent Christmas gifts. Attach a card listing the uses.