Canning Apples

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Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 5 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Add four quarts of cold water to one quart of sugar and boil to a syrup and cool.
Wash, wipe and cut in quarters rather tart apples and pack in fruit jars.
As fast as a jar is filled, cover immediately with the syrup to prevent the fruit turning dark.
When jars enough are ready to heat, put them in a wash boiler, galvanized tub or dish pan, setting them on small pieces of wood to prevent them from resting on the bottom.
Put in cold water to nearly the top of the jars and let it boil ten minutes.
Some of the fruit will cook down, and all such jars must be filled with hot syrup.
Seal immediately.