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Applesauce for Canning




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




3 lbs apple
water


Recipe



Peel, core and quarter apples.

You will need 3 to 3-1/2 pounds per quart of applesauce.

Place in large saucepot.

Cook apples with just enough water so they don't stick.

Cook over medium heat until soft.

Puree in food processor or food mill until smooth.

Return to pan and bring to a boil.

You may add sugar if desired.

Taste to see how sweet the apples are.

You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.

Keep applesauce boiling and ladle hot sauce into hot
jars leaving 1/2 inch headspace.

Remove air bubbles and adjust two piece caps.

Process pints and quarts for 20 minutes in a boiling
water canner.

If you like chunky sauce, only puree half of the apples and crush the other half with a potato masher.