How to can applesauce with peels

This year my husband and I made our first trip to an apple orchard and bought a bushel of pick outs which has made wonderful cans of applesauce. I took a classic recipe from the Ball Blue Book of preserving and adapted it to fit my families tastes. This is a great recipe to use for breakfast, side dishes or as a gift to give during the Holiday Season.

THINGS YOU WILL NEED

  • 2 1/2 -3 1/2 pounds of Apples
  • water ( enough to cover apples in saucepot)
  • Sugar
  • Apple Pie filling or Cinnamon
  • Canning supplies
INSTRUCTIONS
  1. First, make sure you have your jars and lids ready and boiler canner ready. Next, using an apple slicer with corer, slice all your apples and cut them into chunks.
  2. Next, put all the apple chunks into a large sauce pot, cover with water then cook until soft.
  3. Once the apples are soft mash them with a potato masher.
  4. Add 1/4 cup sugar and apple pie spice or cinnamon to desired taste
  5. Bring applesauce to a boil (212 degree F) and stir to prevent sticking. Maintain this temperature and ladle into hot jars. Process pints and quarts for 20 minutes in a boiling-water canner

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