Canning Applesauce

Homemade applesauce tastes much better than anything you will ever buy from a store. If you use a mixture of apples such as Fuji, Gala, McIntosh, Red or Yellow Delicious, or Honeycrisp (any naturally sweet apples) you will not have to add any sugar. I always use a mixture of apples (2 - 4 different styles), it makes for a much tastier applesauce. Canning applesauce is so easy, and no preservatives is an added bonus.

CANNING APPLESAUCE

(12-14 quarts)

Ingredients:

*1 bushel of apples

*2 cups water (only if you are cooking down the apples after they are peeled, & cored)

*4-6 tablespoons cinnamon (optional)

Directions:

~Wash 12-14 quart jars (I use rinse cycle in dishwasher)

~Add 2 cups of water into a large stock pot.

~Peel apples.

~Cut apples into segments with a knife or an apple corer & divider.

~Place apples in stock pot.

~Cook over medium-low heat, stirring often.

~Cook until apples are very soft, mushy.

~Add cinnamon to applesauce and stir.

~Remove apples and grind in a food mill.

~Pour into hot canning jars.

~Make sure jars a free from any residue.

~Place lids & rings on jars.

~Place in hot water bath for 20 minutes.

~Remove, and let set for 24 hours before storing in a cool dry place (fruit cellar).

Directions for a fruit & vegetable grinder:

~Cut apples in half.

~Cook apples in hot water until cooked, soft & mushy.

~Remove from water.

~Grind apples through the fruit & vegetable grinder.

~Pour applesauce into a large stock pot.

~Add cinnamon to applesauce and stir.

~Pour into hot canning jars.

~Make sure jars a free from any residue.

~Place lids & rings on jars.

~Place in hot water bath for 25 minutes.

~Remove, and let set for 24 hours before storing in a cool dry place (fruit cellar).

Helpful Hint:

When making applesauce ask your fruit vender for seconds. It's much cheaper and I normally only have to cut out one or bad spots on a couple apples.