Apple Sauce

Apple Sauce! I love this stuff, but only when it is home made.

3 to 3-1/2 pounds of apples per quart jar

Ingredients:
Apples
Water
Sugar (optional)
Cinnamon (optional)

Utensils:
Blender
Hot bath canner
Large Pot
Canning jar lids and rims
Jar lifter
Ladle

Wash and sterilize your and jars. Put the lids in hot water to soften the seal. Fill your hot water bath canner about halfway with water and start heating the water on low heat.

Wash, peel, core, and slice your apples. Thinner slices will soften/cook down faster. Place slices in a large pot, add 1 cup water to prevent sticking. Do not over fill a pot or it will cause problems like burning on bottom, not being able to stir properly, etc. Cook the apple slice until tender, stirring often. Next put the apples into a blender. You can puree it or leave some chunks if that is what you prefer. Once everything is blended put it back into the pot and taste. If it needs sugar add it. If you want to put cinnamon in it, nows your chance. Stir until it is completely smooth. Taste it one more time to verify it is what you want.

Bring the sauce up to a boil making sure to stirring frequently. Fill your jars with the hot applesauce leaving 1 inch of head space at the top. Wipe the tops, and adjusts the lids. Place the jars on the rack and lower them into the hot water bath. Bring the bath to a rolling boil and put the lid on. Once the lid is on, let it boil for 20 minutes. Turn off the heat and let it sit for 5 more minutes. Remove the jars with your jar grabbers and place them on a towel to cool and to dry. Give them 24 hours, if they did not seal repeat the process.