Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 qt Cooking apples; 7 c Granulated sugar
-Peeled, cored, sliced 1/4 c 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 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 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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