Applesauce


Ingredients
4 pounds Apples,(about 8), washed and quartered but not peeled or cored
¼ cup Sugar (optional)
½ t Kosher Salt
1 T freshly squeezed Lemon Juice
¼ teaspoon ground Cinnamon if desired

Canning Instructions
In a large covered pot, add Apples, Lemon Juice 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.
My practice is to puree in a blender and then run through a food mill to remove seeds and stems
Return puree to saucepan.
Add Sugar to taste, if desired.
Bring Applesauce to a boil, stirring to prevent sticking.
Spoon the Applesauce into sterilized jars, leaving ½ inch head space
Screw on the lids and place in a pot filled with cold water
Heat the water to boiling and maintain low boil for 20 minutes
Remove jars from water and allow to cool before labelling and storing
Note
Cinnamon Applesauce can be made and canned by adding cinnamon during the last 5 minutes of cooking

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