Directions:
WAsh, stem and quarter apples, do not core or peel. Cook apples
until soft in a large covered saucepot with justenough water to
prevent sticking. Press apples and juice through a sieve or food
mill to seperate seeds andpeel from the pulp. Return pulp to saucepot.
Add 1/4 cup sugar per pound (if sugar is being used for your recipe)
or to taste. Bring applesauce to a boil. stirring to prevent sticking.
Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Remove
the air bubbles. Adjust two-piece caps. Process pints and quarts
20 minutes 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 minutes of cooking. For a chunky suace,
core and peel apples before they are cooked. Coarsely crush half
of the cooked apples with a potato masher; press remaining apples
throug a sieve or food noll. Combine crushed and sauce apple mixtures;
c ontinue as for applesauce.
Note: If you use a naturally sweet variety of apples this will
decrease the amount of sugar needed in this recipe.
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