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Homemade Canned Applesauce
Apples of your choice (6-8 apples make 1 quart of applesauce)
Granulated sugar, to taste
Large stock pot or water bath canner
Canning lids and rings
Peel, core, and chop apples apples into slices. Add apples and 1 cup of water to a large pot and cook over medium heat until tender, stirring frequently.
Once tender, mash apples with a potato masher or blend with an immersion blender until smooth. If you’d like a thinner consistency, feel free to add a little water here.
Taste applesauce, and add sugar if needed. The applesauce will sweeten over time, so take care not to add too much.
Fill sterilized jars, leaving 1/2″ of headspace. Using a non-metallic utensil, slide it around the inside of each jar to release any air bubbles. Wipe each jar rim clean, then place lids and rings on the jars.
Fill a large stockpot or water bath canner halfway with warm water. Place the filled jars into the canner or pot, and add more water until they are covered by 1 inch.
Bring water to a boil and process for 20 minutes (for altitudes less than 1,000 ft). For higher altitudes, please check your processing time on a canning chart.
Remove jars from the water with a jar lifter, and allow to cool undisturbed. As they cool, you’ll hear a pop as the jar lids suck in and seal. Once cool, check seal by pressing on the center of the lid. Remove rings and store in a cool, dark place for 12-24 months.