What You Need:

10 lbs. of apples, cut in half

Water

2 1/2 C of sugar

 

How to Make It:

 

Prepare the canning jars, lids and seals according to the manufacturer’s instructions.

Place the apples, with peels and core, into a 12 qt. pan with enough water to cover just the bottom of the pan.

Cook over medium heat for 20 minutes or until soft.

Drain into a sieve pushing the apples through to remove any seeds and peeling.

Place the apple pulp back into the pan and pour the sugar over the top.

Stirring frequently bring the mixture to a boil.

Once boiling, remove from the heat and quickly ladle the applesauce into the prepared canning jars leaving a 1/2 inch headspace.

Release any air bubbles then wipe the jar rims clean.

Tighten the caps with your hands.

Place in a water bath canner and process for 20 minutes from the boiling point.

Remove carefully and cool in a draft free area.

Check the seals and promptly refrigerate any jars that did not seal correctly and use them within 2 weeks.

 

Makes 4 quarts 

 

This rose colored applesauce is smooth and sweet. The rose color comes from the peels when the apples are cooked. Use a variety of apples to achieve a full apple flavor. To release air bubbles use a nonmetallic spatula, running it around the inside of the jar between the jar and food. If necessary add more of the product to maintain the headspace recommended in the recipe.

 

Preparation Time: approximately 15 minutes

Cooking Time: approximately 20 minutes

Processing Time: approximately 20 minutes

Total Time: approximately 55 minutes

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 129; Fat 0g; Saturated Fat0g; Carbohydrates 34g; Fiber 2g; Protein 0g; Cholesterol 0mg; Sodium 0mg