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Homemade Applesauce

Guest Author - Sandy Moyer

The amounts and measurements will vary greatly according to the variety of apples you use. These are rough estimates for about 4 quarts of applesauce. Yellow delicious apples make very good applesauce that needs very little sugar. You can also combine apple varieties. Experiment until you find your own favorite apple variety or blend.

Applesauce can be made in large quantities and canned using the boiling water bath canning method.

        Applesauce
  • fresh apples, about 30 to 35 medium size cooking or baking apples.
  • 3/4 cup water
  • brown sugar - See amounts below.
  • 1 tsp. cinnamon

    Preparation -
    Peel and the core apples. (Peeling is optional, but for chunky applesauce you must peel the apples since you wonŽt be straining it.) Cut the cored apples into quarters or smaller. Place the apples in a large stock pot. Add a small amount of water and cook over medium heat until the apples are very soft, stirring frequently.

    Strain the cooked apples in a rotary type food strainer, food mill, or similar equipment. For very smooth applesauce you can use a food processor instead. No straining is needed for chunky applesauce. While warm, add brown sugar according to taste. The amount depends on how sweet you like it and the tartness of the apples. Start with less than 1/4 cup brown sugar per quart of applesauce up to 1/2 cup or more per quart for very tart varieties. Add cinnamon - about 1/4 teaspoon per quart of applesauce. Pour the applesauce into pint or quart size canning jars and process in a boiling water bath canner - 20 minutes for pints, 25 minutes for quarts. Applesauce may also be frozen, but it will be thinner after thawing.



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    Calphalon's best selling 12-quart Stock Pot is crafted of heavy-gauge aluminum to cook evenly, at just the right temperature. The stick-resistant surface won't react with most foods. A flat, anodized lid is included.


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    Content copyright © 2013 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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