I canned these apples a week ago. They are super-easy! I used Gala, but any apple will do.8 Minute Apples
apples--however many you want, peeled, sliced
sugar--1/4 c. per quart of sliced apples
As you slice the apples, put them in a container that has an air-tight lid, and layer the apples with the sugar. Cover tightly and let "cure" overnight. In the morning pack the apple slices TIGHTLY into clean, scalded jars. Add as much juice from the container as will trickle down. Tighten lids and water bath 8 minutes.
The apples will remain white and not shrink if they have been packed tightly. When needed open and treat like fresh apples.
[Note: I found that 6 Gala apples made 2 1/2 quarts of slices, which ended up making just under three pints canned].
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