Combine in 5.5 quart pot and heat to a boil, stirring often...
- 10 cups water
- 5 cups sugar
- 1 cup cornstarch
- 1/2 cup lemon juice
- 2 tsp cinnamon
- 1 tsp salt
- 1/2 tsp nutmeg
Fill-up quart jars with peeled/cored/sliced apples, packing tightly (I use the apple peeler-corer-slicer, but some people prefer to do it by hand). Fill jars with liquidy sauce. Add hot lids and rings, process using steam canner for 20 minutes.
Yield: 8 quarts (although I only made 6, with some leftover sauce, probably didn't stuff the apples tight enough!)
from Julie
No comments:
Post a Comment