Recipe Archives->Preserving->Canned Apples

Canned Apples

10 quarts sliced cooking apples, peeled
7 cups sugar
juice of 1 or 2 lemons

Place the apples in a large crock or bowl. Add the sugar and lemon
juice; stir gently to blend well. Allow them to stand overnight so
the apples witll release their juices.

The next day, lift the apple slices from the juice, using a slotted
spoon, and fill the quart canning jars 3/4 full. Heat the juice to
the boiling point and pour over the apples to within an inch of
the tops of the jars. Process to can, or use within 2 weeks.

Printable version: canned-apples.txt.