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Ingredients
  • 4 pounds good cooking apples (we use Granny Smith or Gravenstein)
  • 1 cup apple cider vinegar
  • 2 cups water
  • Sugar (about 4 cups, see cooking instructions)
  • 2 teaspoons cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon allspice
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • Pinch kosher salt
  • subheading: Special Equipment:
  • Wide 8-quart pan (Stainless steel or copper with stainless steel lining)
  • Food mill or a chinois sieve
  • Large (8 cup) measuring cup pourer
  • 6 to 8 (8-ounce) canning jars
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