Quarter apples and use fruit press or cider mill to press out juice.
Pour juice into a large pot and heat almost to the boil, but do
not boil. Skim off foam with a metal spoon and pour through a damp
jelly bag or filter paper. Quickly pour into clean, hot jars, leaving
1/2-inch headspace; seal. Process in boiling water bath 15 minutes.
>> Fruit Canning recipes