My Mom would tell you that it depends on how sour the apples are.Howdy, bakers!
We picked a 5 gallon bucket of small sweet apples yesterday. Plenty more to come off of that tree. I made 4 half pints of apple jelly and ran out of lids. Apparently, these are in the preppers closets with all of the toilet paper
Now I just have to wait for my quart jars to come in so I can can some apple juice. Should be fun. It was bad timing that I gave my mother in law 24 of them the other day. But I'm hoping they will be here by the weekend.
The jelly I made out of the Ball book called for a tablespoon (or 2?) of lemon juice, which I did not have. Do you guys know if it is necessary? And should you use the squeeze bottle or actual lemons? I remember something about the squeeze bottles being more controlled or something to that effect.
Lemon juice will likely keep the apples from turning brown but I do not care about that!