“I watched my Grandma & Mom work up apples as a young child and when I married, Grandma made sure I knew how to make my own applesauce. My sons loved this growing up and still do today. You can make this with water or apple juice instead of cider if you like. We prefer fresh pressed cider. Don't forget to save the cores and peelings to make Apple Jelly!”
READY IN:
1hr 30mins
YIELD:
6 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel, core and cut up apples.
  2. Place into large heavy pot and add water.
  3. Cook for medium high heat, stirring often until apples are tender.
  4. With potato masher, mash the fruit making it the desired consistancy. If you prefer very smooth, no chunks, process in food processor in small batches or use an inmerison blender. We like it semi-chunky so 5 or 6 presses with the masher tool is good.
  5. Now, taste it. If you prefer sweeter, add the sugar. If you have used nice sweet assorted varities of apples, you may not need to add any sugar. Stir in the salt and cinnamon.
  6. Carefully ladel into sterilized hot canning jars, place flats and rings on jars. Place in boiling water bath for 15 minutes.

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