Applesauce

Fall harvesting is in the air...time for apples-- apple pie, applesauce, apple cobbler... mmmmm!

I found a great deal on a bushel of apples from a local farmer's market.  Time to can applesauce.

1. Wash, peel, core and slice apples.
2. Add prepared apples to a large stockpot with enough water to prevent sticking, about 1 1/2 cups.  Heat over medium until softened.
3. Remove apples from heat in batches and puree in blender, food processor or food screen.
4. Add hot applesauce to warmed canning jars.
5. Clean rims, add lids and rings.
5. Process quarts in prepared water bath or steam canner for 20 minutes.

Try adding cinnamon or pureed strawberries to applesauce when eating.  Applesauce is a great substitute to oil in many baking recipes.

One bushel yields approximately 14-16 quarts.