Ingredients: |
Ingredients: 12 lbs apples, peeled, cored, quartered, treated to prevent browning and drained
water
3 cups granulated sugar (optional, can be adjusted on the sweetness of apples)
4 tbsp lemon juice (not optional, needed to maintain the acidity of the finished sauce)
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Directions: |
Directions:1. Prepare canner, jars, lids.
2. In a large stainless steel saucepan, combine apples with just enough water to prevent sticking. Bring to boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5-20 minutes, until apples are tender. Remove from heat and let cool slightly, about 5 minutes.
3. Working in batches, transfer apples to a food mill or a food processer and puree until smooth.
4. Return apple puree to saucepan. Add sugar, if using, and lemon juice; bring to boil over medium-high heat, stirring frequently. You can add 4 tsp of ground spices here if desired (cinnamon, allspice or nutmeg). Maintain a gentle boil over low heat while filling jars.
5. Ladle hot applesauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles (a chopstick works great) and adjust headspace, if necessary, by adding hot applesauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process both pint or quart jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars and cool on counter for 24 hours. Listen for the satisfying 'ping' of your jars sealing! |
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