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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 Cassyjean - Torrington, CT Jul 21, 2009 15 min 30 min 45 min
Recipe Rascal