Homemade Applesauce

I picked apples yesterday and decided to make some applesauce with some of them. It is very easy to do and is better then any applesauce you can buy at the grocery store.

First you need to core, peel and slice your apples into a large kettle. I have a handy device that cores, peels and slices apples that I bought from a kitchen store. It is well worth the money unless you like doing all of the work involved. I used about eighteen to twenty apples. This filled my kettle about two thirds full and then I added water to cover the apples about half way. Turn heat to med high and bring to a boil. Once it is boiling turn down to med and simmer for about twenty to thirty minutes depending how full your kettle is.

Once the apples have cooked down I take a potato masher to them until they are all mashed and depending on how runny they are I may cook longer to get to the desired consistency. If you are using ripe apples you do not need sugar but may want to add cinnamon and vanilla for added flavor. I do not add cinnamon or sugar.

In order to preserve you can put applesauce into freezer containers and freeze or you can preserve in mason jars but will need to water bath for storage. I canned my applesauce today because my freezer space is limited.

Clean and sterilize your mason jars and place your rims and lids in hot water but not boiling. Use a canning funnel to fill jars to one quarter inch from top. Wipe any sauce that may be on the edge of jar so you get a good seal. Place lid on jar and hand tighten with rim.

I have a large water bath kettle with a metal rack but you can use a thick bottomed kettle if you make sure it is deep enough to hold the jars, water to fill one inch over the lids and enough space for the boil so it doesn't splash out. Place your jars in first so you will know if your kettle is adequate. Bring to a boil with lid and process fifteen minutes for quart jars and ten minutes for pints. Lift jars from water and let stand overnight until cool. Enjoy!