Crabapple Juice - cooking recipe

Ingredients

12 quarts boiling water
5 quarts crabapples
12 teaspoons cream of tartar
jelly, bag

Preparation

Clean the crabapples. I usually fill the sink with cold water and pour the apples in then give them a good swish.
Boil the water.
Pour the apples into as many containers you need making sure that each pot/pail is just over half full.
Add the creme of tartar to the boiling water and dissolve.
Pour the water into each container to fill.
Let stand 24 hours.
Drain through the jelly bag.
Discard apples.
I can the juice but it can be stored in the freezer too.
To can, sterilize the jars and lids.
Boil the juice and fill sterilized jars.
Make sure the lids pop as they cool as evidence of a good seal.