Applesauce
From pointsevenout 12 years agoIngredients
- 10 lbs apples, mixed sweet shopping list
- cinnamon to taste: I like 1/2 tsp/quart shopping list
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.
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