Ingredients

4 apples, cored, peeled
1/2 C. water
1 Tbsp. dry mint, or 3 Tbsp. chopped fresh
1 tsp. ascorbic acid color keeper

Cooking Instructions

Cook apples with water, mint and color keeper (sold with canning supplies) in a saucepan. Bring to a boil. Simmer about 15 minutes, until apples are tender. Mash. Continue to simmer about 10 minutes until thick. Press through a sieve, or use a blender if already peeled and cored. Ladle into hot clean jars, leaving about 1-inch headspace. Wipe jar rims. Process 10 min in boiling water bath. Store in a cool, dark, dry place.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)