24 lbs. (12 Kg) firm, ripe apples
2 qts. (1900 mL) water

Wash apples; remove stem and blossom ends. Chop apples and place in large kettle. Add water and cook until tender, stirring to prevent sticking. Press through food mill and strain through cheesecloth. Heat just to boiling point. Pour, hot, into hot jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 quarts (5700 mL).