Directions:
Wash, core and peel apples. Apples may be sliced 1/2 inch thick,
quartered or halved. Treat to prevent darkening. Make a light or
medium syrup; keep syrup hot. Drain
apples. Gently boil apples in the syrup for 5 minutes. Pack hot
apples into hot jars, and leave 1/2 inch headspace. ladle hot syrup
over apples, leaving 1/2 inch headspace. Remove air bubbles. Adjust
two-piece caps. Process pints and quarts 20 minutes in a boiling
water canner.
Note: To Prepare and process apples for baking follow the above
recipe for canning apples. Use an extra light syrup or water.
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