- Wash Apples
- Remove the core and stem of apples and cut them into wedges.
- Place approximately 1 inch of water in the bottom of a heavy duty kettle. Fill the kettle with apples.
- Cook on medium to high heat stirring regularly to avoid burning.
- When apples are cooked soft, remove from heat and place in the colander or sauce master. Use sauce master as directed.
- Add sugar to your desired sweetness. Stir well.
Pour apple sauce into freezer containers. Allow cooling. Place lids on after cooled and store in the freezer for up to 12 months.
Pour apple sauce into canning jars, clean rims of jars, screw on lids, then process in boiling water bath, 20 minutes for pints, or 30 minutes for quarts.
- A half-bushel of apples makes 10-12 quarts of applesauce.
- For a smooth, tart apple sauce, use a blend of 75% tart varieties and 25% sweet varieties.
- For a rich, sweet apple sauce, use a blend of 75% sweet varieties and 25% tart varieties.
- For a pink tint to your sauce, use Cortland, Jonagold, Jonathan, or Rome apples, or a blend of all of them together will make an excellent sauce.
- We will be glad to make a blend of apples for you, just let us know if you like sweet or tart applesauce.
- If you want to use the same blend of apples next year, be sure to write down the apple varieties you used.
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