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Amounts and measurements vary greatly according to the variety of apples used. These measurements are a rough estimate for about 15 to 20 medium size baking apples, which yields about 2 quarts of applesauce.

  • fresh apples, about 15 to 20 medium size baking apples
  • 1/2 cup water
  • 1/2 cup brown sugar - varies according to taste and the tartness of the apples
  • 1/4 tsp. cinnamon
    Prepration -
    Peeling is optional. I prefer peeling the apples unless I'm using perfect, unblemished apples. Peeling is also necessary if you're making chunky applesauce, since you won't be straining it.

    Peel and core the apples. Cut into quarters or smaller. Cook in a large stockpot with a small amont of water. Cook over medium heat for about 15 minutes, or until the apples are very soft, stirring frequently to prevent scorching.

    For smooth applesauce put the cooked apples in a food processor, or strain in a Victorio strainer, food mill or similar equipment. While still warm, add brown sugar and cinnamon according to taste.

    note - Yellow delicious apples make very good applesauce and need little or no sugar added. Most other varieties will need sugar. Start with about 1/4 cup brown sugar for 1 quart of applesauce to 1/2 cup or more for very tart varieties.

    Applesauce can be made in large quantities and canned using the boiling water bath canning method.

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