Yield: Makes enough to fill 4 pint jars or two quart jars.
7 pounds cooking apples
2 cups apple juice, apple cider or water
1 1/2 to 2 cups granulated sugar (no substitutes)
2 tablespoons strained fresh lemon juice
1. Prepare Ingredients and Cook Apples
Rinse apples in cool water. Core and chop apples (keep peels on).
In an 8-quart saucepan, combine 1 cup sugar and apple juice or cider. Over medium heat, heat the mixture until the sugar is completely dissolved, stirring constantly. Add the apples. Bring the fruit mixture to a boil. Reduce the heat, cover and simmer gently until apples are soft, about 15 to 20 minutes. Remove pan from heat.
2. Strain Mixture
Press the mixture through a fine-mesh sieve or food mill; remove skins and any seeds that may have slipped through. Return the strained mixture to the saucepan, add the remaining sugar and lemon juice.
3. Heat the Applesauce
Heat the mixture over medium-high heat until the remaining sugar is completely dissolved, stirring constantly. Lower heat and simmer, stirring frequently, until sauce thickens, about 10 to 20 minutes. Remove from heat.
4. Fill Jars
Ladle sauce into hot jars, leaving about 1/2-inch headspace. Using a knife or bubble freer, remove any trapped air bubbles. Wipe jar rims and threads with a clean wet cloth. Cover jars with hot lids, apply screw rings. Process pints and quarts in a 200-degree F bath for 20 minutes.
The flavorful balance of sweet applesauce and tangy sauerkraut has been a comfort-food favorite for generations. Learn out how easy it is to make your own sauerkraut with the simple steps found in Basic Sauerkraut: Fermenting Cabbage.