Applesauce
Make your own applesauce using cinnamon and fresh apples. Enjoy the timeless flavors and health benefits of this classic recipe.
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Equipment
- Ladle
Ingredients
- 20 Pounds Apples
- 2 quarts Water
- 2 cups Sugar
- 1 tbsp Cinnamon
- 7 tbsp Lemon juice
Instructions
- Peel and core the apples, filling the stockpot completely full of apple pieces.
- Once the apples are all prepared, turn on the burner to medium heat and add 2 quarts of water.
- Bring the apples to a slow simmer, stirring occasionally to prevent sticking.
- Once the apples are softened (about 30 mintutes), place the immersion blender into the stockpot and blend the apples until smooth.
- Add the sugar and cinnamon to the applesauce. Stir and continue to simmer.
- At this point, if the applesauce is the preferred thickness, proceed to the canning steps. More water can be added if a thinner sauce is desired. The applesauce can be turned down to low heat while preparing the water bath, but must remain hot.
- Fill the water bath about half full and bring to a boil.
- Wash all the jars, lids, and bands in hot soapy water.
- Measure 1 tablespoon of lemon juice into each jar.
- Using a food funnel, fill each jar, leaving 1/2 inch head space.
- Run the bubble popper through the jars to remove any trapped air and add more sauce if needed.
- Wipe the rim of the jars with a clean dry paper towel and place the lids and rings onto the jars, tightening the band only fingertip tight.
- Using the jar lifter, place the jars into the water bath. Cover and process for 20 minutes for sea level elevation.
- Once the jars are processed, turn off the heat and remove the jars with the jar lifter onto a towel lined cutting board.
- Allow the jars to rest in place for at least 12 hours before labeling and dating. If any jars do not seal, they should be refrigerated and used first.
Nutrition
Serving: 1cupCalories: 166kcal
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