Canned Apples For Pies Recipe
Ingredients
8 pounds (4 kg) apples, cored and pared
1 cup (250 ml) sugar
4 cups (1 liter) water
Directions
Prepare jars and lids for canning.
Measure sugar and water into a saucepan; cook until sugar dissolves.
Keep syrup hot until needed, but do not let boil down.
Assemble Salad Maker with Thick Slicer Disc.
Process apples.
To prevent darkening, place sliced apples in a solution of 8 cups water (2 liters) and 4 teaspoons (20 ml) commercial ascorbic acid mixture.
Drain apples, boil in syrup 5 minutes.
Carefully pack, hot, into pint (500 ml) jars leaving 1/2-inch (1.3 cm) head space.
Remove air bubbles with a non-metallic kitchen utensil.
Adjust caps.
Process in boiling water bath canner for 20 minutes.
Measure sugar and water into a saucepan; cook until sugar dissolves.
Keep syrup hot until needed, but do not let boil down.
Assemble Salad Maker with Thick Slicer Disc.
Process apples.
To prevent darkening, place sliced apples in a solution of 8 cups water (2 liters) and 4 teaspoons (20 ml) commercial ascorbic acid mixture.
Drain apples, boil in syrup 5 minutes.
Carefully pack, hot, into pint (500 ml) jars leaving 1/2-inch (1.3 cm) head space.
Remove air bubbles with a non-metallic kitchen utensil.
Adjust caps.
Process in boiling water bath canner for 20 minutes.
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