Step 1

Wash, peel, core and slice the apples. (I sliced them into 1/8ths.)

Step 2

Layer the sliced apples in a food grade, 5-gallon bucket. Scatter about 5 cups of apples in the bucket and then sprinkle them with 3/4 cup of sugar.

Step 3

Continue layering until you've run out of apples or have filled your bucket.

Step 4

Cover the apples with a plate and then a weight to help press out their juices.

Step 5

Cover the bucket with a lid & allow them to sit for 12-24 hours.

Step 6

Firmly pack the apple slices into hot, clean, sterilized quarts.

Step 7

Transfer the juices to a stockpot and bring them to a boil.

Step 8

Ladle the hot juice over the apples leaving 1/2" headspace, but covering the apples. (If you have too many slices in the jars, remove them.)

Step 9

Run a canning knife (like you find in this kit) down the sides of the jar to remove air bubbles, wipe rim of the jar with a wet rag, and top them with a warm ring and lid.

Step 10

Process the quarts in a waterbath canner (like this one) for 20 minutes.