Apples

Apple slices, ready to use for apple crumb, pies, salads or serve with meats

20-25 lb favorite apples
2 lrg cans pineapple juice

Allow 1 1/2 lbs of apples for each pint (25 lb box will yield about 16 pints)
Peel and core apples. Cut apples in 1/2 wedges, as you are cutting the apples put them in a large bowl containing the pineapple juice. (The pineapples juice acts as an anti-browning agent and taste sweeter than when using lemon juice and I NEVER use a chemical alternative of ascorbic and citric acid mixture)

In a large stock pot heat boil apples in light syrup (2 1/4 C Sugar to 5 1/2 C Water, yield 6 1/2 C light syrup) or water. Boil for 5 minutes. Pack hot apples into hot sterile canning jar, leaving 1/2 inch head room. Cover with hot syrup or water. Remove air bubbles, clean rims of jars, adjust caps and rings.

Hot bath process 30 minutes. Remove from hot bath, allow to cool, test seals. Store in dark, dry, cool place.