Working with apples during their peak in flavor and mixing them with a hint of spice makes this applesauce a two thumbs up.  

Process: 20 minutes

Serves: 1 Quart


2 1/2 - 3 1/2 Pounds Apples-washed, peeled, cored, chopped / per quart

Brown Sugar-to taste, optional

1 tsp Cinnamon, optional


Wash apples then peel, core and chop the apples. Place apples into a large sauce pan over a medium-high heat and cover with a lid and cook until soft. (Test apples with a potato masher to see if they are soft.) Then puree apples in a food processor or food mill. (For chunky sauce, puree half and coarsely smash the remaining apples.) 

Return the apple puree back into the sauce pan and add in sugar and cinnamon if desired. Bring to a boil (212 degrees) and stir often to avoid sticking. Maintain 212 degrees while filling jars. Ladle applesauce into hot jars, leaving 1/2 inch space from the top. Remove any air bubbles by tapping the jar down on the countertop and taking a wooden spoon along all sides of the jars. Adjust the two-piece caps onto the jars and process for 20 minutes in a boiling water canner. Enjoy!

canning applesauce