Peel, core and slice apples. Place in a crockery jar, or similar. Layer sliced apples, over each layer, sprinkle sugar, about 1/2 cup. Let stand overnight. Pack into jars, leaving some headroom, about 1/2 inch. Juice should cover the apples when pressed into the jars. Seal and process in canner about 20 minutes, water should cover the tops of jars. Remove from canner to cool (check caps to seal tight).

These are very good to use for pies or strudel, or in any form of bakery. Add your spices and sugar when baking.

A GOOD HINT: You can freeze apples for pie by using your aluminum pie pans. Put saran wrap in bottom of pan, slice apples into it. Warp the saran wrap over, also foil and put into freeze. When ready to make pies have your crust ready and unwrap the apples and put into crust. Add sugar and spices and bake.