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Applesauce

Source of Recipe


From "Ball Canning Back to Basics"



List of Ingredients



• 6 pounds apples, peeled, cored, and quartered
  
• â…” cup sugar
  
• ½ cup water
  






Instructions



1. Combine all the ingredients in a 6-quart stainless steel or enameled Dutch oven. Cook over medium-low 25 minutes or until apples are very tender, stirring occasionally. Remove from heat. Let cool slightly.
   
   
2. Process, in batches, in a food mill or food processor until smooth. Or crush the apple mixture with a potato masher for a chunkier applesauce. Ladle the hot applesauce into a hot jar, leaving ½-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
   
   
3. Process the jars 20 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.
   
   Makes about 4 (1-pint) jars
   
   






Final Comments


• Using a mix of tart and sweet apple varieties will yield a balanced flavor. Choosing sweeter apples such as Fuji, Honeycrisp, and Gala allows you to reduce or omit additional sugar.

• You may opt to leave the apples unpeeled for easier prep. Note that red-skinned apples will impart a rosy color to your sauce. If you prefer a creamy yellow color, peel the apples before cooking. (Use a mesh strainer to remove any solids.)