Wednesday, November 16, 2011


Makes about 8 (16 oz) pints


  • 12 lbs apples, peeled, cored, quartered, treated to prevent browning* and drained (about 36 medium)
  • Water
  • 3 cups granulated sugar, optional
  • 4 Tbsp lemon juice
  • 8 (16 oz) pint glass preserving jars with lids and bands


1.) Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) Combine apples with just enough water to prevent sticking in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity).

 Remove from heat and let cool slightly, about 5 minutes.

3.) Remove apples, working in batches, to a food mill or a food processor fitted with a metal blade and purée until smooth. I used my blender and chopped the apples. I did not want to purée like baby food.

4.) Pour apple purée to saucepan. Add sugar, if using, and lemon juice. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.

If you would like, you could add cinnamon in the step as well.

5.) Ladle hot applesauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

6.) Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

I used cut my indgredients by half to can only half the amount since I did not have enough apples.

*To treat apple slices to prevent browning, apply fruit-fresh produce protector according to the instructions or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.

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