My recipe for applesauce to can is simple and mostly likely like everyone elses. I do a smooth sauce to can, if I am in the mood for a chunky sauce I do a fresh batch. I used apples that were picked up from the ground under my tree for this sauce. Obviously we left the rotten ones, but there were still plenty that were in fine condition, but wouldn't keep due to being bruised when they dropped. Knowing the condition, the sauce was made the same day they were picked up due to their limited shelf life.
|Fallen ground apples used for sauce|
Sauce to CanFor every 4 cups of apples you will need about 1/2 cup of water in the pot. Here is my recipe using a market basket of apples.
-market basket apples, cored and chopped and bad spots removed.
- 1-2 cups water, just enough to cover the bottom of the pot to avoid scortching.
- 1 6" cinnamon stick
- lemon peel
(use a vegetable peeler to remove a 3" piece)
Place all items in a large pot over medium low heat, cook until the apples are broken down. Be sure to stir frequently to avoid burning. When everything is broken down, fish out the cinnamon stick and lemon peel and dispose of them.
|Squeezo, it was once my Moms|
|Sauce on the shelf in my fruit cellar.|