|10 quarts||Cooking apples; Peeled, cored, sliced|
|7 cups||Granulated sugar|
|¼ cup||Lemon juice (to 1/2 cup)|
Place apples in a large crock or bowl; add 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 quart jars; keep hot until needed. Prepare lids as manufacturer directs.
Using a slotted spoon, lift apple slices from the juice and place them in quart canning jars until jars are ¾ 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 paper towel; attach lid following manufacturer's directions.
Repeat with remaining jars. Process in boiling water canner for 20 minutes at sea level.
Makes 7 to 8 quarts
Source: Oregonian FoodDay, Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-05-95
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