1/2 c. vinegar
1 to 2 tbsp. salt
2 gal. water
apples

To keep apples/fruit from turning dark after peeling, place them in the salt and vinegar water as you cut them up. Wash, peel and cut apples. Pack in jars. Pour hot water over apples. Add 1/4 teaspoon Fruit-Fresh to ensure freshness. Seal and place in canner. Cook 20 to 25 minutes. Sweeten to taste when ready to use.