My family and friends have been making this for over 30 years. The secret to keeping the cans from exploding is to use a pot with a strainer insert to keep the cans suspended while boiling. Make sure the cans are not touching each other or the sides of the strainer insert. Make sure the water level is at least 2 or more inches above the can tops. Bring to a full boil, then reduce heat to a slow boil with big bubbles and place a cover on the pot. Set your stove timer for 2 to 3 hours. The longer you boil, the stronger the taste. Set a second timer for 30 minutes to check your water level. Every time you check, reset the second timer for another 30 minutes. This will ensure the water will not boil down too low. If it does boil down from the original level, be sure to add more boiling water to keep it at the same high level. I use a glass lid on my pot, which makes it easier to check the water level every 30 minutes. Once your kitchen timer goes off, after 2 or 3 hours, turn off the heat and allow the cans to sit in the water and cool overnight. I use an 8-quart pot, so I can boil 5 cans at a time. I am in the process of making 5 cans everyday to use for gift giving. When I take the cans out of the water, I dry them and use a wet cloth to shine them up a bit. The cans do get cloudy looking on the outside and sometimes a little rust will show. Once they are clean and dry, I cover my cans using fancy printed duct tape and add a label with the date processed. Great on apple slices.
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My family and friends have been making this for over 30 years. The secret to keeping the cans...