Directions for Making Applesauce
Ingredients and Equipment
Apples (see step 1)
Jar grabber (to pick up the hot jars)
Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them.
At least 1 large pot (at least 8-quart size or larger)
Large spoons and ladles
1 Water Bath Canner
Sieve or food mill
Recipe and Directions
Step 1 - Selecting the apples
The most important step! You need apples that are sweet - NOT something like Granny Smith's.
Instead, choose apples that are naturally sweet, like Red Delicious, Gala, Fuji, Winesap, McIntosh, Yellow Delicious, Mutsu and always use a mixture - never just one type. The Fuji's and Gala's give it an aromatic flavor! Honeycrisp and Pink Lady are also excellent, sweet, flavorful apples
Step 2 - How many apples
You'll get about 12 to 16 quarts of applesauce per bushel of apples. Count on 12 or 13 quarts per bushel
Step 3 - Wash the jars and lids
Step 4 -Wash and chop the apples
I'm sure you can figure out how to wash the apples in plain cold water.
Chopping them is much faster if you use one of those apple corer/segmenters - you just push it down on an apple and it cuts it into segments. Note: You do not peel the apples! You will put the entire apple into the pot to cook
Step 5 - Cook the Apples
Pretty simple put about 1 inch of water or apple juice on the bottom of a huge, thick-bottom pot.
Step 6 - Sieve the cooked apples
There are several ways to squish the apples through a sieve, either through a : hand-cranked Foley food mill
Step 7 - Season and keep the applesauce hot
Put the applesauce into a large pot. Add cinnamon to taste. You should not need to add any sugar.
The applesauce does not need any further cooking; just keep it hot until you get enough made to fill the jars you will put into the canner (Canners hold seven jars at once, whether they are quart or pint size
Step 8 - Fill the jars and process them in the water bath
Fill them to within ¼-inch of the top, wipe any spilled applesauce of the top, seat the lid and gently tighten the ring around them. Put them in the canner and keep them covered with at least 1 inch of water. Get the canner back to a full boil and begin timing. If you are at sea level (up to 1,000 ft) boil pint jars for 15 minutes and quart jars for 20 min.
Step 9 - Remove and cool the jars - Done