Directions:
Wash apples; drain. remove stem and blossom ends. Chop apples and
place in a large saucepot. Add water and cook until tender, stirring
to prevent sticking. Strain through a damp jelly bag or several
layers of cheesecloth. Heat juice just to a boil. Ladle hot juice
into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner. Yield about 6 quarts.
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