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Recipes
October 2008

Three-Apple Applesauce

5.0

(1)

Recipe information

  • Yield

    Makes six to seven 1-pint jars Servings

Ingredients

2

cups water

1

/2 cup fresh lemon juice

3

pounds Fuji apples or other sweet-crisp apples

3

pounds Granny Smith apples or other tart apples

3

pounds Jonathan or Rome Beauty apples or other soft-textured apples

2

1/4 cups sugar

1

1/2 teaspoons coarse kosher salt

1

/2 teaspoon ground cinnamon

1

/2 teaspoon ground allspice

Need to make a substitution?

Preparation

  1. Step 1

    Combine 2 cups water and lemon juice in 10- to 12-quart stockpot. Peel, core, and cut apples into 3/4-inch pieces; mix pieces into lemon water as soon as apples are cut, to prevent browning. Add sugar, coarse salt, cinnamon, and allspice; stir over medium-high heat until sugar dissolves. Bring to boil; reduce heat, cover, and simmer until apples are soft and almost translucent, stirring frequently, about 20 minutes. Remove from heat. Using potato masher, mash apples to chunky consistency.

    Step 2

    Ladle applesauce into hot clean 1-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 20 minutes. Cool jars completely. Store in cool dark place up to 1 year.

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