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Ingredients
- 10 quart sliced peeled cored cooking apples
- 7 c. granulated sugar
- 1/4 c. lemon juice - (to 1/2 c.)
Directions
- Place apples in a large crock or possibly bowl; add in sugar and lemon juice, stirring gently to blend well. Cover and allow to stand overnight so apples can release their juice.
- The next day, wash eight qt jars; keep warm till needed. Prepare lids as manufacturer directs.
- Using a slotted spoon, lift apple slices from the juice and place them in qt canning jars till jars are 3/4 full. Heat the juice to the boiling point and pour over the apples to within 1-inch of the tops of the jars. Release bubbles by slipping a plastic knife between fruit and the side of the jar. Wipe jar rim clean with a clean, dry cloth or possibly paper towel; attach lid following manufacturer's directions.
- Repeat with remaining jars. Process in boiling water canner for 20 min at sea level.
- This recipe yields 7 to 8 qts.
- Yield: 7 to 8 qts
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