Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• Ascorbic acid or bottled lemon juice
• 18 ( about 6 lb.) large baking apples
• 1 1/2 to 2 cups sugar
• 1/3 cup quick-cooking tapioca
• 3 Tbsp. lemon juice
• 1 1/2 to 2 tsp. cinnamon

Directions

1. Prepare 2 quarts of ascorbic acid solution as directed on the package, or 2 Tbsp. bottled lemon juice in 2 quarts water. Peel and core apples. Slice into ascorbic acid solution. Drain.

2. In a 6 to 8-quart saucepan, combine apples and remaining ingredients. Let stand for 15 minutes.

3. Cook over medium heat for 10 minutes or until mixture thickens and apple wedges are tender, stirring frequently.

4. Immediately fill hot, sterilized quart jars with mixture, allowing correct headspace*. Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Let cool completely

5. before placing in freezer.

6. *The correct headspace for a wide mouth jar, 1 1/2 inches: regular mouth jar, 2 inches.

7. makes about 4 quarts

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