Varieties of tart winter apples are best for canning. Wash, par and cut in halves, quarters or slices. Place in a weak brine solution (1 1/2 tsp salt to each quart water) until ready for use to prevent darkening. Drain well. Precook by boiling apples in a thin syrup 4-5 minutes. Pack hot apples in clean hot containers. Cover fruit with boiling syrup, in which it was pre cooked. Adjust lids. Process in Cooker at 5 lbs pressure for 10 minutes.
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