- 1/2 Bushel of Apples + a couple more Apples that are good for pies. I prefer tart so I use Haralsons.
- Lemon Juice (3 Tablespoons per Jar)
- 4 1/2 Cups White Sugar
- 1 Cup Cornstarch
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 10 cups water
- Cook the sugar, cornstarch, cinnamon, nutmeg, salt and water until thick. I start on low while I am peeling, coring and slicing the apples. Then I turn to medium and turn occasionally until thick.
- Peel, Core and Slice apple. I use the Pampered Chef Apple Corer, Peeler, Slicer. If using this cut the slices in quarters. Put in bowl.
- Put 3 Tablespoons Lemon Juice in each jar.
- Put Apples in jars until just over 1/2 full. Be sure to pack the apples.
- Pour syrup over apples in jar until the apples are covered. Do not fill jar with syrup.
- Fill to the neck of the jar with remaining apples packing tightly.
- Put lids and rings on jars.
- Process in hot water bath for 20 minutes.
These will not seal immediately. Set on cooling rack and do not touch until completely cooled.
Makes 7 quarts.
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