Ingredients

How to make it

  • Wash and cut apples in quarters. Remove any bug stings or bruises.
  • Cover a stock pot bottom with 1” of water. Add apples.
  • Cover stock pot and bring to a boil over high heat. Once the pot really gets going, reduce heat to medium and cook for 45 minutes until everything is nice and soft. Stir a couple of times to prevent burning and to rotate apples in the pot.
  • Remove from heat and process through a food mill to remove the stems, seed and skin.
  • Return applesauce to the stock pot and add cinnamon to taste. You shouldn't need any sugar at all if you used good sweet apples.
  • Prepare water-bath canner. Boil jars for 10 minutes and hold in hot water until ready to use.
  • Bring two piece lids almost to a boil and hold in hot water until ready to use.
  • Simmer applesauce over a low heat to the desired consistency.
  • Fill jars with hot applesauce leaving a ¼” head space. Wipe jar rims clean. Adjust two piece lids finger tight.
  • Process pint jars for 15 minutes and quart jars for 20 minutes in the water-bath adjusting for altitude.
  • Remove jars to cool and rest overnight then check for seal.

Reviews & Comments 2

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  • Good4U 4 years ago
    Main Page Feature May 2, 2019
    Was this review helpful? Yes Flag
  • browneyegirl 10 years ago
    Question for you.Have you ever bought store bought applesauce and save the jar?I found out once you buy jars of applesauce that you clean it out real well and take sos pads and get the glue off from the jars.I thought that I would ask.
    Was this review helpful? Yes Flag

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