Friday, March 9, 2012


3 to 4 lbs of peeled, cored, and quartered apples
4-5 tablespoons pineapple juice
3 inches of cinnamon stick
1/4 cup of dark brown sugar
up to 1/4 cup of white sugar
1 cup of water
1/2 teaspoon of salt
1 Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
2 Remove from heat. Remove cinnamon stick. Mash with potato masher.

If you are canning follow your canning procedures. I do the following after sanitizing jars and lids.Fill the jars with applesauce 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. If you are at an altitude of 1,000 feet or more,increase time will be required.Lift the jars out of the water and let them cool. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed.
Freezes easily, lasts up to one year in a cold freezer.

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