Ingredients

3 to 3 1/2 pounds apples per quart
Water
sugar (optional)

 

Preparation:

Wash, stem and quarter apples; core and peel. Cook apples until soft in a large covered sauce pot with enough water to prevent sticking. Mash apple with a potato masher when soft. press apples and juice through a sieve or food mill. Return apple pulp to saucepan. Bring applesauce to a boil, stirring to prevent sticking. Ladle hot sauce into hot jars, leaving 1/2 inch from top of jar. Remove air bubbles. Put on two-piece caps. Process pints and quarts 20 minutes in a boiling water canner.

 

To make the recipe different you can spice applesauce be made to taste adding ground spices, such as allspice, cinnamon and nutmeg, to the sauce during the last 5 minutes of cooking. For a chunky sauce, core and peel apples before they are cooked. Coarsely crush the cooked apples with a potato masher.

 

Using a sweet variety eating apple may lessen the need for adding sugar.

 

Macintosh, Cortland, Red and Golden Delicious , I used all four types of apples for the flavor of all four.

 

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