Serves: 8 pints
Serving size: ½ cup
- 5¼ C of water
- 2¼ C of sugar
- 12 lbs. tart apples, washed, cored, peeled and cut into even chunks
- Pour the water into a saucepan and place the pan over high heat.
- Stir in the sugar and stirring continuously bring the mixture to a boil.
- Stir and boil until the sugar has completely dissolved.
- Keep the syrup just at a boil over medium heat while preparing the apples.
- Prepare the canning jars and two piece lids according to the manufacturer’s directions.
- Fill the jars with the apple chunks packing them in firmly.
- Pour the boiling syrup over the apples leaving a ½ inch headspace.
- Wipe the rims of the jars and hand tighten the seals.
- Place the jars in a water-bath canner for 20 minutes from the point of boiling.
- Remove the jars carefully and place away from drafts to cool completely.
- Test the seals and if you find jars that did not seal correctly refrigerate them to use within two weeks.
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