modified from the Ball Blue Book Guide to Preserving
- 2.5-3.5 lbs Apples per quart
- 1/4 cup of sugar per pound of apples (optional to taste)
- Wash apples, drain. Core, peel and quarter apples (I don’t peel).
- Fill a canner with water heat the water to boiling
- Cook apples until soft in a large covered sauce pot with just enough water to prevent sticking. Puree using a food processor, stick blender or food mill.
- Return apple pulp to sauce pot. Add 1/4 cup sugar per pound of apples or to taste, if desired.
- Bring applesauce to a boil (212 F) stirring to prevent sticking. Maintain temp at a boil while filling jars.
- Ladle hot sauce into hot jars, leaving 1/2 in head space. Remove air bubbles. Put lids on.
- Process pints and quarts 20 min in a boiling-water canner.
- Recipe Variation: Spiced applesauce can be made by adding ground spices, such as cinnamon, nutmeg or allspice, to the sauce during the last 5 min of cooking. For a chunky sauce, coarsely crush half of the cooked apples; process remaining apples through a food processor or food mill. Combine crushed and sauced apple mixtures; continue as for Applesauce.