Tuesday, October 5, 2010


The amounts and measurements will vary greatly according to the variety of apples you use. These are rough estimates for about 4 quarts of applesauce. Yellow delicious apples make very good applesauce that needs very little sugar. You can also combine apple varieties. Experiment until you find your own favorite apple variety or blend.
Applesauce can be made in large quantities and canned using the boiling water bath canning method.

The Ingredients:

Fresh apples, 30 - 35 apples

The Directions:

Peel and the core apples. Cut the cored apples into quarters or smaller. Place the apples in a large crockpot. Add a small amount of cinnamon and vanilla. Cook on low until apples are tender and mash.I place apples in food processor for just a few seconds. No straining is needed for chunky applesauce. While warm, add brown sugar according to taste. If you choose the right apple for applesauce you will not have to add sugar. Pour the applesauce into pint or quart size canning jars and process in a boiling water bath canning - 20 minutes for pints, 25 minutes for quarts. Applesauce may also be frozen, but it will be thinner after thawing.

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