This is the first year we have gotten a good amount of apples from the trees we planted. I have no actual recipe for this years applesauce. I peeled and chopped up lots of apples. When I had about 6 cups of chopped apples I put them in my supersized pot and barely covered them with water. Brought to a boil, then turned down to a low simmer. I continued to peel, chop and add apples to the pot throughout the day. Adding water as needed. I wanted some of the apples to be more cooked than others. Some apples cook down to a sauce while some remain in chunks. I sprinkled in cinnamon and Truvia to taste throughout the cooking process. It still tasted bland to me so I poured in some Montmorency Tart Cherry concentrate. YUM!!
Packed applesauce into clean, hot canning jars leaving 1/2 inch space from the top of the jar. Closed the jars with sterile lids and rims and processed pints in a boiling water bath for 25 minutes.
I placed 14 pints of really tasty Apple Cherry Sauce on a dish towel to cool.
The kitchen spells heavenly!
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