4 1/2 cup sugar
2 tsp. cinnamon
1 cup clear jel or cornstarch
1/4 tsp. nutmeg (optional)
1 tsp. salt
10 cups water
3 TB lemon Juice ( added later)
Stir together than add: 10 cups water Cook until thickens and bubbles then add: 3 T lemon juice
Pour some sauce (1 1/4 cup) into the bottom of 8 or 9 quart jars. Fill jars with peeled sliced apples
pushing down to fill tight, cover with remaining sauce mixture. Process in water bath 20 min. turn
off heat and let set 5 more min. before removing jars from canner this helps to keep the liquid from
boiling out and causing the jars not to seal. Process in water bath 20 min.
Submitted by: Diane Batschi
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