Canned Apples
- 4 pounds apples
- 1 pound pound sugar
- 2 pints water
- juice and rind of lemons
Pare and core the apples; cover with cold water. Boil sugar and water five minutes; add apples and simmer until tender; add lemon juice and rind; place apples in sterilized jars; fill to overflow with syrup; adjust rubbers and covers; set in a cool place until cool then kept in dark dry closet.
Submitted by Jul 21, 2009
15 min
30 min
45 min