Canning Apples Recipe

• 10 quart sliced peeled cored cooking apples
• 7 c. granulated sugar
• 1/4 c. lemon juice - (to 1/2 c.)

1. Place apples in a large crock or possibly bowl; add in sugar and lemon juice, stirring gently to blend well.
2. Cover and allow to stand overnight so apples can release their juice.
3. The next day, wash eight qt jars; keep warm till needed.
4. Prepare lids as manufacturer directs.
5. Using a slotted spoon, lift apple slices from the juice and place them in qt canning jars till jars are 3/4 full.
6. Heat the juice to the boiling point and pour over the apples to within 1-inch of the tops of the jars.
7. Release bubbles by slipping a plastic knife between fruit and the side of the jar.
8. Wipe jar rim clean with a clean, dry cloth or possibly paper towel; attach lid following manufacturer's directions.
9. Repeat with remaining jars.
10. Process in boiling water canner for 20 min at sea level.
11. This recipe yields 7 to 8 qts.
12. Yield: 7 to 8 qts

apples, sugar, lemon juice

Taken from cookeatshare.com/recipes/canning-apples-98962 (may not work)