12 pounds of apples - make sure you weigh them
3 c. sugar
4 T. lemon juice
1/2 T. vanilla (optional)
Sterile jars, lids, rings
Hot Water Canner
4 c. water
1/4 c. lemon juice
Peel, core and slice apples, removing bruises and bad spots, one at a time into a bowl of lemon water. Make sure the whole piece of apple gets coated and soaks a little bit to prevent browning. Add apples to treatment until they cannot move freely when stirred.
Scoop out apples with hands or large spoon, drain slightly and add to a pot on the stove with about two cups of water. Once all apples are sliced and treated and moved to pot, turn on and boil until tender, careful not to over cook.
Scoop out apples from boiling water into a food processor, blender or food mill and puree until smooth. Place the puree in a clean pot with sugar, lemon juice and vanilla. Cook on low for a few minutes to make sure sugar is dissolved and all is mixed.
Spoon into hot jars, add ring and lid. Hot water bath pints for 15 minutes and quarts for 20 minutes. Make sure to adjust your canning time for your altitude. Add 2 minutes for every 1000 feet above sea level, rounding out altitude.
Example: Arbovale, WV 2726', rounded to 3000', process pints 21 minutes and quarts 26.