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  1. Select uniform apples, wash, pare and core. Cut into desired size. If peeled fruit is to stand several minutes before precooking, drop it into slightly salted water to prevent discoloration. Drain. Boil 3 to 5 minutes, in a medium syrup (1 c. sugar to 2 c. water). Pack into clean jars and fill to ½ inch of top of jar with syrup. Put on cap, screwing the band tight. Process in boiling water bath 25 minutes, or pressure canner 10 minutes at 5 pounds. Source: Kerr Canning Book


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