Homemade Applesauce


One of my customers is the largest apple grower in New York State, and every year they bring me a whole bushel of gorgeous apples. I give a lot of them away, and make apple bread, apple pie, apple salad, baked apples, apples and sauerkraut, and of course.... applesauce! Lots and lots of applesauce. ~Lynne



This recipe calls for 12 pounds of medium size apples and makes about 8 pint jars. I always found it difficult to convert pounds of apples to jars required. Over the years, I've learned that 3 cored and peeled apples is just about right for 1 pint jar, or about 1-1/2 apple for a 1/2 pint, which is how I preserve the applesauce. That makes it easier for me to do the math.

Ingredients

12 lbs apples (about 24 medium size apples)
Water
3 cups granulated sugar (this is optional, I never use sugar. It's like salt, you can always add it later)
1/4 cup + 4 tablespoons lemon juice
8 16 oz Ball pint glasses

Directions

1) Prepare the water canner and jars: Fill the canner with enough water to cover the jars with about 1-2 inches of water over the tops. Bring the jars to a simmer until ready to use.



2) Add 4 to 6 cups of water and 1/4 cup lemon juice to a large bowl. Peel , core and quarter the apples, and and drop them in the lemon water until you've finished all of the apples. (This step helps prevent the apples from browning while you do the peeling and coring.



3) Combine the prepared apples with just enough of the lemon water to almost cover the apples in a large pot. This helps prevent them from sticking. Bring the apples to a boil over medium high heat, and then reduce heat and boil gently, stirring often, for 5 to 20 minutes until the apples are tender. Remove them from the heat and allow them to cool about 10 minutes.



4) Drain the apples and return to the large bowl. Mash them until the desired consistency. (I like my applesauce to be a little chunky, but if you like yours really smooth, you can transfer the apples in batches to a food mill or food processor to puree.)

5) Return the mashed apples with 4 tablespoons of lemon juice to the pot and bring to a slow bubbling simmer. Maintain a the simmer while filling the jars, and stir frequently to avoid sticking.

6) Ladle the hot applesauce into hot jars leaving 1/2 inch of head space. Wire the rims, center the lid on the jar, and apply the band until finger tight.



7) Process the jars in boiling water in the canner for 20 minutes. Remove the jars and cool. Check the lids for a proper seal after 24 hours. Lids should not flex up and down when center is pressed. Unscrew the bands, and you should be able to pick the jar up by the lid without the jar falling off. If all is good, screw the bands back on, and store (at room temp OR in the fridge) for up to 1 year.