Ingredients:
- 8 lbs. tart cooking apples, 24 medium apples
- 2 cups water
- 1/8 cup cinnamon
- 1 cup granulated sugar
Directions:
- Core and quarter apples.
- In an 8- to 10-quart heavy pot, combine apples and water and add cinnamon. Bring to a boil and reduce heat. Simmer, covered, for 25 to 35 minutes or until apples are very tender, stirring often.
- Remove from heat. Press apples through a food mill or sieve.
- Return pulp to pot. Stir in sugar, adding more if desired. If necessary, stir in an additional water to make desired consistency. Bring to boil, stirring constantly.
- Ladle hot applesauce into hot, sterilized pint or quart canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 15 minutes for pints or 20 minutes for quarts.
