Canning Apples Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
10 quart: Cooking apples, Peeled, cored, sliced
7 cup: Granulated sugar,
1/4 cup: Lemon juice, to 1/2 cup
Directions:
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 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 paper towel; attach lid following manufacturers 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
Source from luhu.jp
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 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 paper towel; attach lid following manufacturers 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
Source from luhu.jp