Applesauce
by Millie Kreft
Centuria, WI

First you need some nice sweet RED apples; I suggest Beacon apples for they are the best for applesauce. (Beacon apples are solid red color when ripe, are a soft apple so doesn’t take long to cook up, and one of the first apples to ripen, and do not need any sugar). They are very good to eat fresh also.

I can like my mother did for many years. Nothing is measured exactly or at all.

In a large pot fill one-third with water on medium heat.  Wash the apples and drain.  Next, do not pare the apples (leave the peelings on). Quarter the apples cutting out the seeds and bad parts. Place apples in hot water immediately. (The hot water will keep them from turning brown).  Lower the heat to low and continue putting in apples until the pot is full.  Stir often so it doesn’t stick to the bottom.  Cook until all the apples are mush.

I use a metal pot that has small holes and use a solid masher to separate the peelings from the sauce.  A juicer is available now on the market that does that for you.

Prepare your jars and lids according to manufacture of jars, if using new jars. (Make sure you wash new jars with dish soap and rinse well).  Make sure jars are not chipped on the top nor have any cracks in them. (Chips and cracks can be caused from shipping and handling or storage).  Place lids and rings in small pan on low heat.  Put boiling water in jars. (You can use quart jars or pint jars). Empty hot water out of jar and fill with hot applesauce one at a time.  Use a funnel on the top of the jars when filling the jars. (Helps keep the top clean).  Fill jars only to one inch of the top (I use a glass measuring cup to fill jars). Slowly run a small spatula or knife up and down along the inside edges of the jar to remove air bubbles. Remove funnel and go to the next jar until all jars are filled. Wipe off top of jar with a clean cloth and place hot lid and ring on it and tighten.  Place jars in hot water bath and cover with hot water an inch or two above top of jars. Bring to a soft boil and process for twenty minutes.  Carefully remove hot jars from canner and place jars on a towel, (I use a large bath towel big enough to cover the jars).  Let cool, when the jars are cool you can remove the ring and wash the jars off and the rings. Dry the jars and rings. Put dry rings on the jars (this keeps the rings from rusting).  Label the top of the jars; date it was canned, what it is, ingredients, etc.

MAKE SURE EVERYTHING IS CLEAN BEFORE AND AFTER CANNING.