Use apples such as Jonathan, McIntosh,Golden Delicious or Gravensteins to make this delicious, homemadeapplesauce.
Recipe: Homemade Applesauce
9 pounds apples, peeled, cored and sliced(about 27 medium-sized)1 1/2 cups water1 to 1 1/2 cups granulated sugar (optional)1 to 2 teaspoons ground cinnamon (optional)
Combine apples and water in a heavy 8to 10-quart pan. Bring to a boil over medium-high heat, stirringoften. Reduce heat, cover, and simmer, stirring often, untilapples are soft, about 30 minutes.
Add sugar and cinnamon, if desired; bringto a boil. Sauce will be slightly chunky; to remove large lumps,whisk briefly with a wire whisk.
Fill hot, sterilized jars with hot sauce,leaving 1/2-inch headspace. Gently run a narrow nonmetallic spatulabetween sauce and jar sides to release air bubbles. Wipe rimsand threads of jars clean; top with scalded lids, then firmlyscrew on bands.
Place jars, slightly apart, on a rackin a boiling water canner or other deep pan half-full of hotwater. add more hot water to cover jars by 1 to 2-inches.
Bring water to a simmer; then cover andsimmer for 15 minutes for pints, 20 minutes for quarts. Liftout jars and let cool on a towel away from drafts. Test sealof each jar by pressing lid; if it pops when pressed, there’sno seal. Store unsealed applesauce in the refrigerator and usewithin 1 month.
If you like, you may omit processing andladle sauce into freezer containers, leaving 1/2-inch headspacefor pints, 1-inch headspace for quarts. Apply lids; then freezefor up to 1 year or refrigerate for up to 1 month.
Makes about 6 pints or 3 quarts.
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