Apple Sauce

from the kitchen of Karen H.

Quarter apples and place in a large pot with one to two inches of water in the bottom of pot.  Simmer covered until apples are soft.  Press apples through a seive.  You can add a little sugar to your applesauce or a little cinnamon, but you don't need to.  I put in about 1 cup of sugar for every 7 quarts of applesauce and about 1/2 tsp of cinnamon.  Bring applesauce to a boil.  Place hot applesauce in prepared jars leaving 1/2 inch headroom.  Process 20 minutes in a boiling water bath canner.

You can do applesauce without a seive.  It is more time consuming, but works.  Simply remove skins and seeds from quartered apples before steaming.  You can put cooled apples through a blender or use a potato masher for a chunkier applesauce.  Once you have the basic sauce add sugar and cinnamon and boil and process as described above.