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Homemade Applesauce Edit Tags: Appetizers, Breakfast, Lunch/Snacks, Side Dishes

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Author: Annette Moon Uploaded By: Shelly

Ingredients:

2 boxes of apples (Jonagolds, Jonathans, Pippin, Golden delicious, Granny smith)
fruit fresh (comes in a little container)
lemon juice
sugar
cinnamon
Supplies listed below
big canning pot with lid
jar grabber (to pull jars out of the canning pot when they are finished)
new lids
rings
wide mouth jars
apple peeler (optional)
knives
tongs

Directions:

Put all jars, and rings in the dishwasher and clean.
Put 7 cups of water in a 12 to 16 quart pot.
Add 7 tsp of fruit fresh.
Peel, core, and slice apples, and set in pan with water and fruit fresh.
Mix apples along the way so apples don't turn brown.
When pot is about ⅔ full, it is ready to cook.
Fill the separate canning pot ⅔ way full of hot water.
Start heating the canning pot and the pot of apples the same time.
Start the canning pot on low.
With lid off, put the (12-16 quart) pot of peeled, chopped apples over high heat on stove and bring to a boil.
Lower the heat and cook 15 to 20 minutes.
When apples start to look soft, turn heat to low and use hand held mixer to blend apples to consistency desired, it is best with small chunks.
Add about 1-2 tsp cinnamon, and 1-2 c sugar, and ⅓ to ½ c lemon juice according to taste.
Using a pie tin, fill with water, put all lids in boiling water for a few minutes to sterilize, when ready use tongs to lift from boiling water.
Using a funnel, add applesauce one jar at a time, and put boiling lid on, tighten.
Now put applesauce in clean jars leaving ¼ inch head space.
Using a clean towel, wipe the edge of jar to make sure it's clean.
Put lid and ring on and tighten.
Add jars one at a time as soon as they are tightened, add to canning pot, so don't wait until all jars are filled to put them in pot.
Keep an eight cup measuring cup with hot water or teapot close by to add the the canning pot to make sure the water is covering the jars after all the jars have been added.
Put lid on canning pot, and bring to a boil.
Boil for ten minutes, lowering the heat so it continues to boil but doesn't boil over.
It's best to watch, make sure water isn't boiling over, so turn to medium heat after a few minutes.
Make sure the water stops boiling before you take the jars out.
Take out and put on towels to cool, make sure that none of the jars are touching.
Lids will look like they are bulging a bit when you first take them out but as they cool, they will get sucked down.
You may hear popping sounds- a delightful sound meaning the jars are sealing!
Do not move jars for 24 hours.
If after cooling for an hour or two a jar hasn't sealed, place it in the fridge and enjoy!
Wipe jars with a damp cloth before storing.
If you like your applesauce cold, place in fridge for a few hours before eating.
Makes about 12 quarts.