- 10 quarts sliced peeled cored cooking apples
- 7 cups granulated sugar
- 1/4 cup 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.
This recipe yields 7 to 8 quarts.