Ingredients:
- apples (preferably a sweet variety)
- a squeeze of lemon juice
- water
- cinnamon, sugar and cloves to taste*
Preparation:
- Fill a large pot with about 1 inch of water on the bottom
- Wash, quarter and core apples until you fill the pot
- Sprinkle a bit of lemon juice over top to help prevent browning.
- Heat on high until it starts to really heat up and then turn it back to medium high.
- Cook until the apples are soft through and through.
- prepare jars and lids as per normal canning methods.
- Using a food mill sieve the cooked apples to separate out the peels.
- Season the applesauce as desired.*
- Fill the jars to within 1/4 inch of the top with the applesauce and process them in a water bath canner.
- This is very important if you want to store your applesauce for any length of time since applesauce is very prone to spoilage.
- Once the canner is back to a full boil, process pint jars for 15 minutes and quart jars for 20 minutes if you are at sea level.
Notes:
- *We were going to put some cinnamon originally but then decided that the spices could be added whenever the applesauce is used, to suit the intended purpose. So we kept our sauce plain and the apples from Susan's dad's tree were sweet an
First Made:
2011-01-09
2011-01-09