Harvest Applesauce
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 204. Vision transcription from the scanned page; needs review.
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Ingredients
- 8 pounds cooking apples, cored and quartered (24 cups)
- 2 cups water
- 10 inches stick cinnamon (optional)
- 1 to 1 1/2 cups sugar
Instructions
- In an 8- or 10-quart kettle combine apples, water and, if desired, cinnamon. Bring to a boil; reduce heat. Simmer, covered, for 15 to 20 minutes, stirring often. Remove cinnamon. Press apples through a food mill or sieve. Return pulp to kettle. Stir in sugar. If necessary, add 1/2 to 1 cup water for desired consistency. Bring to a boil.
- Boiling-Water Canning: Ladle hot sauce into hot, sterilized jars, leaving a 1/2-inch headspace. Adjust lids. Process in boiling water for minutes for pints and for 20 minutes for quarts.
- Freezing: Cool applesauce. Spoon into freezer containers, leaving the recommended headspace (see tip, page 193). Seal, label, and freeze.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Canning Applesauce" by mill56; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/8036446@N07/2968623321. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.