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Ingredients
- 12 lb. apples, unpeeled
- 2 c. vinegar (red or white 5% acidity)
- 8 to 10 c. sugar
Method
- Cut in slices.
- Take out core and stem and cut off bad spots. If apples are sweet, use 8 cups.
- If apples are tart, use 10 cups.
- Cook until most of liquid is out about as you would with dried apples.