4 pounds apples,(about 8), peeled, cored and chopped
¼ cup sugar
½ t Kosher salt
1 T freshly squeezed lemon juice
¼ teaspoon ground cinnamon

Canning Instructions
Wash, peel, core, and quarter apples.
In a large covered pot, add apples and just enough water to prevent sticking.
Cook over med-low heat until apples are soft (20 minutes)
Once apples are soft, puree using a food processor, food mill, or immersion blender.
Return puree to saucepan.
Add sugar to taste, if desired.
Bring applesauce to a boil, stirring to prevent sticking.
Cinnamon applesauce can be made and canned by adding cinnamon during the last 5 minutes of cooking
When canning: Fill hot, sterile jars.
Leave 1/2" headspace.
Fit 2 piece lids and process in a water bath canner for 20 minutes

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