Oct 27, 2007 Posted in Preserving, Recipes

Applesauce

 

A specific recipe for applesauce is baffling to me, as it seems that how much sugar one adds or if you like it plain or with a bit of cinnamon or nutmeg is to each individual’s taste. There are two different styles. Washing the jars and the apples apply to both methods. If you like your applesauce smooth, then leave don’t core or peel the apples.
 

Cut the apples into quarters and put them in a kettle with water to cover the bottom about an inch. After the apples are cooked and soft, put them through a food mill or ricer. Return the mixture to the kettle, add sugar and spices to taste. Gently simmer for a few minutes. Jar the hot applesauce with sterilized lids. If you like chunky applesauce, then peel and core the apples. After they have cooked down use a potato masher to achieve the chunkiness, you desire. Add the sugar and spices, gently simmer for a few minutes, then jar.