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24 pounds apples
2 quarts water
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Wash apples; drain. Remove stem and blossom ends. Chop apples and place in a large saucepot. Add water and cook until tender, stirring to prevent sticking. Strain through a damp jelly bag or several layers of cheesecloth. Heat juice just to a boil.
Carefully ladle hot juice into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 6 quarts.
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