First peel, core, and slice apples. Use mildly acid solution to keep apples from discoloring, such as tablespoon of lemon juice in quart of water. Cover apples in mixture while performing coring operation.
After operation is complete, drain apples and pack tightly into canning jars. Use directions for water bath canning for fruit. Since this fruit will cook in jar, sugar is optional to taste. Use fresh lids and rings.
Answered by
Poonam Singh
, an ibibo Master,
at
1:14 PM on March 02, 2009