Though I don’t prefer to eat apple sauce by itself, my children all love it and it’s extremely versatile in baking. (Check out my post on egg substitutions to see how to use it.) I prefer to make it plain to keep it as healthy as possible.
Wash, core, and slice, but don’t peel
apples (I used 10 lbs.)
For this step, I use an apple corer/slicer that gives me 8 wedges per apple.
Put the apples in a pot (or pots) and add enough water to almost cover them. Simmer the apples for 15-30 minutes, or until they are soft.
Drain the apples and puree them well in a blender or food processor. (Or don’t if you like chunky sauce.) This is one of those times where a good blender is nice to have. My apple sauce didn’t have any chunks of skin whatsoever.
I got 3 1/2 quarts (7 pints) of apple sauce from this recipe.
Fill canning jars with 1/2 in. headspace.
Water bath canning: Process pints for 15 minutes and quarts for 20 (or longer at high altitude – check online.)
Pressure canning: Process pints and quarts for 10 minutes at 10 lbs. pressure.