Recipe by JillAZ
This is another from the Ball Blue Book. Posted in response to a request. The cinnamon, nutmeg and allspice are to taste. Thus no exact measurements.
Top Review by Moreplease!
I love how people don't follow the directions but give only 3 stars! The directions say to peel....that isn't the recipe writers fault. As far as amounts for cinnamon, nutmeg or other spices, you would need to do that on taste. I personally would add some sugar....and the amount would be dependent on the taste of the apples. You would need to taste test it. It is disappointing to other recipe searchers to see a perfectly good recipe only receive 3.5 stars, because of cook's error or stupidity. I am sorry for ranting. I almost didn't look at this recipe for the stars. I am going apple picking tomorrow and I will try this recipe out!! Thanks for sharing!
Directions See How It's Made
- Peel, core and quarter apples.
- You will need 3 to 3-1/2 pounds per quart of applesauce.
- Place in large saucepot.
- Cook apples with just enough water so they don't stick.
- Cook over medium heat until soft.
- Puree in food processor or food mill until smooth.
- Return to pan and bring to a boil.
- You may add sugar if desired.
- Taste to see how sweet the apples are.
- You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.
- Keep applesauce boiling and ladle hot sauce into hot jars leaving 1/2 inch headspace.
- Remove air bubbles and adjust two piece caps.
- Process pints and quarts for 20 minutes in a boiling water canner.
- If you like chunky sauce, only puree half of the apples and crush the other half with a potato masher.
- Prep time is an estimate as it depends on how many quarts of sauce you are preparing.