Homemade Canned Applesauce
Ingredients:
6 lbs apples, washed and quartered
1 cup water
2 tablespoons lemon juice
Directions:
*If canning, prepare the jars and hot water bath. If not canning, you can refrigerate this sauce and use within 2 weeks or freeze and use within 8 months.
In a large stainless steel saucepan, combine apples with water and bring to a boil over medium high heat. Reduce the heat and simmer gently, stirring occasionally, for 10-20 minutes, until the apples are all tender. The cooking time will depend on the variety and maturity of the apples.
Working in batches, transfer the apples to a food mill with the smallest size disc. If you do not have a food mill and will be using a food processor to blend, you must core the apples and peel them before cooking.
Return the apple puree to the saucepan with the lemon juice and return to a simmer, stirring to prevent sticking.
Fill the jars with the warm sauce and process in a boiling water bath for 20 minutes.
