Proportions of ingredients are given one 3-liter jar. Apples take tverden, not spoiled and not very big (so the neck of the banks passed). If his, then tear from the tree.

Apples with a circle cut the lid from two sides.

Stacked tightly in a sterile 3-liter jar. While put the apples, put water to boil (I usually do a kettle).

When the water is boiling, fill the jar with Apple to the top, cover with a sterile lid and leave to cool for 30 minutes. The water is then poured into a pan, add 1 Cup of water (because the apples will absorb a lot of liquid) and boil again. Re-fill the apples with boiling water and again leave for 30 minutes. To some it may seem like it's a long process, but when doing from 4-5 cans, this time not noticeable. While cut and put the apples in a jar, the second is cool, third has boiled the water and so the flow everything is moving too quickly. So, we are distracted from the process. When the Bank re-cooled, drain the water and add the sugar. Bring to a boil and boil for 1 minute to melt all the sugar.

To apples add lemon acid. Pour syrup in a jar and preserve. Turn the jar upside down and leave to cool under a blanket for 2 days. Canned apples are ready. Bon appetit!