Homemade Apple Sauce
Applesauce belongs to all meals and all courses. It can fill the place of a salad, can be served as a dessert, but seldom alone, or an accompanying side dish.
If you like cinnamon with your applesauce you can add that as well.
- 5 lb
- ripe apples
- 3 c
- 1 to 1 1/2 cups sugar
Add water and cook.
Stir occasionally to keep cooking even throughout and to prevent apples from sticking.
Add more sugar if needed.
Allow to cool and serve or pour into canning jars while still hot and process.
Pour applesauce into your prepared jars. Wipe rims, apply lids and screw on rings. Process in a boiling water canner for 15 minutes for half pints and pints, 20 minutes for quarts.
When time has elapsed, remove jars from canner and let them cool on a towel-lined countertop.
To store, remove rings and keep in a cool, dark place. Applesauce will keep in storage up to one year.