Applesauce (For Canning)

1. 1

   Peel, core and quarter apples.

2. 2

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

3. 3

   Place in large saucepot.

4. 4

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

5. 5

   Cook over medium heat until soft.

6. 6

   Puree in food processor or food mill until smooth.

7. 7

   Return to pan and bring to a boil.

8. 8

   You may add sugar if desired.

9. 9

   Taste to see how sweet the apples are.

10. 10

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

11. 11

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

12. 12

    Remove air bubbles and adjust two piece caps.

13. 13

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

14. 14

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

15. 15

    Prep time is an estimate as it depends on how many quarts of sauce you are preparing.

* Per serving · 4 servings · Values may vary.

No additional tips available.