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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From Bon Appetit in October 2008. This is applesauce for canning. Can be stored up to a year! Ingredients:
2 cups water |
1/2 cup fresh lemon juice |
3 lbs fuji apples |
3 lbs granny smith apples |
3 lbs jonathan apples |
2 1/4 cups sugar |
1 1/2 teaspoons coarse kosher salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
Directions:
1. Combine 2 cups water and lemon juice in 10-12 quart stockpot. Peel, core and cut apples into 3/4 inch pices; mix pieces into lemon water as soon as apples are cut, to prevent browning. Add sugar, coarse salt, cinnamon, and allspice; stir over medium high heat until sugar dissolves. Bring to boil; reduce heat, cover, and simmer until apples are soft and almost translucent, stirring frequently, about 20 minutes. Remove from heat. Using potato masher, mash apples to chunky consistency.
2. Ladle applesauce into hot clean 1 pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with damp cloth. Cover with hot lids; apply screw bands. Process jars in a pot of boiling water for 20 minutes. Cool jars completely. Store in a cool dark place for up to 1 year.
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