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- 12 lbs apples, peeled, cored & quartered(about 36 medium)
- 3 cups granulated sugar, optional
- 4 Tbsp lemon juice
- Take the prepared apples and cover with just enough water to prevent sticking in a large stainless steel saucepan.
- Bring the apples and water to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally until apples are tender (time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly, about 5 minutes.
- In small batches puree the apples until smooth apples with a food mill or food processer.
- Add the apple purée back to the saucepan and add sugar & lemon juice. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.
- Add the hot applesauce into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Using a boiling water canner – process for 20 minutes. Makes about 8 (16 oz) pint jars