Ingredients
Scale
8 pounds apples {I used several different varieties}
1 cup sugar
1/2 teaspoon cinnamon
water
Instructions
- Bring a boiling-water canner, 3/4 full with water, to simmer.
- Wash jars and screw bands in hot soapy water; rinse with warm water.
- Pour boiling water over flat lids in saucepan off the heat.
- Let stand in hot water until ready to use.
- Drain well before filling.
- Wash, dry and quarter your apples.
- Toss apples, water, sugar, and cinnamon in an 8 quart pot and bring to a boil.
- Once you reach a boil, stir the apples, reduce the heat to a simmer and cook until the apples are tender {about 20 minutes}, stirring every so often.
- Once the apples are soft, carefully spoon them in to a food mill to separate the peels, stems and seeds.
- Ladle the applesauce immediately into prepared jars, filling to within 1/4 inch of tops.
- Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
- Place jars on elevated rack in canner.
- Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
- Cover; bring water to gentle boil.
- Process 10 min.
- Remove jars and place upright on towel to cool completely.
- After jars cool, check seals by pressing middles of lids with finger.
- If lids spring back, lids are not sealed and refrigeration is necessary}.
Notes
Yields 6 pints.