Mix first five ingredients together in a large stock pot.
Stir in water and bring to a boil over medium heat.
Add apples and lemon juice. Stir well.
Fill clean jars leaving half an inch of headspace.
Wipe rim of each jar before capping with new lids, and clean rings.
Process in a water bath canner for 20 minutes.
1 quart jar fills a 9” pie shell.
Makes 14 quarts.
Waterbath canning is essentially boiling jars of food in a large stock pot. Your pot needs to be taller than your jars by at least three inches to allow for a rack (or, in a pinch, kitchen towel), on which to set the jars so that they are not in direct contact with the source of heat, and also, to allow for two inches of water over the jars.
You will place the jars in the water bath canner, and add water ideally of the same temperature as the contents of the jars to at least a two inch depth above the jars.
Timing of the canning process begins when the water comes to a rolling boil.
After the processing time is over, it is very important to cool the jars carefully. If lifted from the canner immediately, the jars could explode upon contact with a any cool breeze.
If you can’t let the canner and jars slowly cool together, let them cool as much as you can, and then remove them them, making as sure as you can that there are no stray breezes coming through, while shielding yourself with a towel. Place on another towel, and finally, cover the jars with yet another towel to minimize chances of cracking glass.