|Quarter apples and cook until soft with small amount of water to prevent sticking|
|All cooked and ready to process in a food mill or fruit and vegetable strainer attachment|
|Process through a food mill|
|Or process using Fruit Strainer attachment for Kitchen Aid|
10 lbs. or more crisp, crunchy apples (I use Honeycrisp)
sugar to taste (optional - no sugar is necessary if you don't want to add it)
Stem apples and quarter. Put core and all into large stockpot, add a little bit of water to prevent sticking, about 1/2 cup or less. Cover pot and bring to boil over med-high heat, stirring occasionally to prevent sticking. Apples will get very soft and mushy.
Once cooked, process apples though a food mill, fruit strainer attachment on Kitchen Aid Mixer or sieve to remove skins, and seeds over a large bowl.
Taste applesauce and add sugar as desired, starting with 1/2 cup. At this point you could also add cinnamon if desired (adding sugar is completely optional - I never add any).
Pour applesauce into canning jars leaving 1/2 inch head-space. Remove air bubbles and process pints 15 minutes in boiling water bath (quarts 20 minutes). Remove jars and let cool on a kitchen towel on your counter top 24 hours undisturbed. Jars are sealed if button on lid is fully depressed and will not move.
|Add sugar if desired. I normally do not add any sugar.|
|Applesauce all done|
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