- 10 – 12 lbs. apples, peeled, cored and thinly sliced
- 2 – 3 C berries (such as strawberries and raspberries), cleaned and sliced
- 1/2 C sugar, or sweeten to taste
- 1/4 C lemon juice
- 8 – pint Mason jars with lids or 8 – pint sized freezer containers
Slice apples into an extra large bowl with 1/4 cup lemon juice and cold water (fill bowl about half full) to prevent apples from browning. When done, transfer apples, without lemon water, to an extra large soup kettle sized pan or dutch oven. Add 1/2 cup water to apples and simmer on lowest heat, stirring often to prevent sticking, about 1 – 1- 1/2 hours or until they are mush. When apples have about 1/2 hour left to cook, add berries. When apple/berry mixture is about 5 minutes from done, add sugar, if desired. Gently mash any chunks of apples and berries with a potato masher. Remove from heat.
Transfer to clean, sterilized pint Mason jars or freezer containers and seal. You may freeze or can using the hot water bath method. Process sealed jars in hot water bath for 10 minutes. They are completely sealed when button on lid goes down. Check a good canning book on how to process in a hot water bath. Makes 8 pints.