Thursday, September 17, 2009


2 1/2 to 3 1/2 lbs apples per quart (I used 40 apples for 6 quarts)
sugar (optional)
cinnamon (optional)

Rinse apples. Core, peel, and quarter apples (I used the apple peeler/corer/slicer). Cook apples until soft in a large saucepot with just enough water to prevent apples from sticking/burning. Puree using food processor. Return apple pulp to saucepot. Add sugar and cinnamon to taste - if desired. Bring applesauce to a boil (212*), stirring to prevent burning. Ladle sauce into quart jars, leaving 1/2" headspace. Put on lids and rings. Process for 20 minutes.

from Ball Blue Book Guide to Preserving

Tips from a 1st-timer...
Work in small batches when cooking apples.
Have all of your tools ready (aka: plan ahead!)
Clean your kitchen counters before you start.
Let your kids help!

Horrible idea:
Filling a humongous pot with the apples...they burn & don't cook evenly, no matter how much you stand there and stir.

Better idea:
Take half of the apples out, & cook half at a time. Problem? Still too hard to keep from burning, thinking it's the pot's problem, not mine.

Best idea!
Use a 5.5 quart pot that is coated on the inside, working in small batches. No burn, no stick, all apples cooked quickly and evenly.

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