Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour, 20 minutes
- Apples, peeled, chopped and cored
- 3 Tbsp lemon juice for every 12 pounds of apples
- Sugar to taste (optional)
- Cinnamon to taste (optional)
1. Place the apples in a pot, and cover half way with water.
2. Bring to a boil; then, reduce heat and simmer for 20 minutes, stirring frequently.
3. Use a potato masher to mash the apples to your desired consistency.
4. Add the lemon juice and any sugar or cinnamon that you wish to include.
Ladle the applesauce into hot, sterilized jars, leaving 1/2-inch of headspace. Then, run a spatula or bubble remover tool around the inside edge of the jar to remove any air bubbles. Wipe the rims clean; top with a boiled lid; secure the band, and process in a boiling water bath – 20 minutes for pints, 25 minutes for quarts. Place the jars on a towel, and allow them to cool overnight. Then, test the jars for a good seal in the morning (press down on the lid; and if the lid doesn't pop back, the jar is sealed). Refrigerate any jars that did not seal.
Ladel the applesauce into clean, freezer jars, leaving 1/2-inch of headpace in pint jars and 1-inch of headspace in quart jars. Seal the jars, and allow to cool completely before freezing.
Yield:8 medium apples will make 1 quart of apple sauce.
1. If you want perfectly smooth sauce, blend the pot with an immersion blender, or transfer the sauce to a regular blender to finish.
2. Use more than one apple variety, and avoid sour apples like Granny Smith to get the best flavor.
3. Try substituting the water in the recipe with apple juice for a richer taste.
4. Applesauce can be used as healthy substitute for the oil in cakes, muffins and cookies.
5. Applesauce can also be used in place of the pumpkin or zucchini in bread recipes.
Processing times vary by altitude. Check with your local extension office for times specific to your area.