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Page 17, Ball Blue Book

2 and1/2 to 3 pounds of apples per qt.

wash,core and peel apples, Apples may be cut into 1/4 inch slices,quartered,or halved.Treat to prevent darkening, Make a light or medium syrup, keep syrup hot,drain apples,gently boil apples in syrup 5 minutes,Pack hot apples into hot jars, , Ladle hot syrup over apples,leaving 1/2 inch head space, remove air bubbles, adjust the 2 piece lids, process pints and quarts 20 minutes in a boiling water canner.

apples for baking, follow receipt for canning apples, use extra light syrup or water.
That is the recipe I use also.:D
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