- apples in increments of 5 cups
- 3/4 cup sugar for every 5 cups of apples (I used evaporated cane juice, which you can buy here)
- Wash, peel, core and slice the apples. (I sliced them into 1/8ths.)
- 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.
- Continue layering until you’ve run out of apples or have filled your bucket.
- Cover the apples with a plate and then a weight to help press out their juices.
- Cover the bucket with a lid & allow them to sit for 12-24 hours.
- Firmly pack the apple slices into hot, clean, sterilized quarts.
- Transfer the juices to a stockpot and bring them to a boil.
- 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.)
- Run a canning knife (like you find in this function canning 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.
- Process the quarts in a waterbath canner for 20 minutes.