Canned Apple Sauce

Ingredients

• 13 1/2 lb (6.1 kg) apples for about 9 pints, or 21 lb (9.5 kg) for about 7 quarts
• 1/2 cup water per 8–10 quart pot of apple slices
• Sugar, optional, to taste after cooking

Instructions

1. 1

   Wash, peel and core apples. Slice them; hold in ascorbic-acid water if desired to reduce browning.

2. 2

   Put drained apple slices in a large pot with 1/2 cup water. Heat quickly, stirring often, until tender, usually 5–20 minutes depending on variety.

3. 3

   Press through a food mill or sieve for smooth sauce, or leave chunky. Sweeten only if desired. Reheat the sauce to boiling.

4. 4

   Fill hot jars with hot applesauce, leaving 1/2-inch headspace. Remove air bubbles, wipe rims and apply lids.

5. 5

   Process in a boiling-water canner. Pints: 15 min at 0–1,000 ft; 20 min at 1,001–6,000 ft; 25 min above 6,000 ft. Quarts: 20 min at 0–1,000 ft; 25 min at 1,001–3,000 ft; 30 min at 3,001–6,000 ft; 35 min above 6,000 ft.

6. 6

   Cool undisturbed 12–24 hours, check seals and label.