Instructions: Slice apples into a large pan. Sprinkle salt and sugar over top. Do not mix, let set overnight.

Pack into clean, sterilized jars. Add only enough water to jars as needed to cover apples. (Apples should have drawn juice overnight.) Adjust lids. Process 25 minutes in a boiling water bath.

Hot Pack Method: Wash, pare and core apples. Slice into a large pan of water containing 2 T. each of salt and vinegar per gallon. Drain and rinse after all apples are sliced.

Boil 5 minutes in 1 pint water or thin syrup per 5 lb. of sliced apples. Stir occasionally to prevent burning. Pack hot in jars, leaving 1/2" headspace.

Add hot syrup or water, allowing 1/2 " headspace. Adjust lids. Process in boiling water canner for 15 minutes for pints or 20 minutes for quarts.

Note: 2 1/2 to 3 lb. apples makes 1 qt. canned.

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