Yield: 1 Batch
|3 pounds||Green apples|
Wash apples. Quarter, core and remove all bruised or decayed parts.
If fruit is to stand several minutes before cooking, drop into slightly salted water to prevent discoloration. Drain. Add water and cook until soft. Press through sieve or colander to remove skins. Add sugar and bring to a boil. Pack while boiling hot into clean jars to within ½ inch of top of jar. Put on cap, screwing the band tight.
Process 25 minutes in boiling water bath.
Source: Kerr Canning Book