Applesauce

My parents gave me 5 boxes of leftover assorted apples that they had sitting in their cooler. They were not in great shape - spots, soft, wrinkly but they made the BEST applesauce that I have ever had!!! It took me 3 days as I only had time to make one batch (6) at time.


Have I mentioned my love affair with my counter space? I had canning supplies and boxes on my counter and still had a little leftover room to make meals!

The trick is in the mix. There were at least 5 different apple varieties and I am convinced that a mix is the way to go!


Yum! I quartered the apples, removed the core and rotten spots, quartered each section and dropped them in my stockpot skin and all! I added about 2 cups of water to keep them from sticking and then put the lid on and steamed them until they were soft. I then ran them through the food processor to sauce them a bit. No sugar, no spices, just sweet apple goodness! I processed them for 20 minutes and voila!

I managed to get 18 quarts plus lots of leftovers for warm applesauce with lunch. The whole shbang cost me the price of canning lids as the apples were free and I had all the other supplies. That makes it even better!
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