Sunday, January 11, 2009


originally uploaded by Lakenvelder.

2 1/2 to 3 pounds apples per quart

Wash , stem and quarter apples, do not core or peel. Cook apples until soft in a large covered saucepan with just enough water to prevent sticking. Press apples and juice through a sieve or food mill to separate seeds and peel from the pulp. Return apple pulp to sauce pot. Add 1/4 cup sugar per pound of apples or to taste, if desired. Bring applesauce to a boil, stirring to prevent sticking. Reduce heat; simmer 5 minutes, stirring to prevent sticking. Ladle hot sauce into hot jars, leaving 1/2 inch head space. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 20 minutes in a boiling water canner.

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