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Recipe by Claire-Ellen, Cardington, Ohio
First place, Sauces (Applesauce), 2018

Baking temperature: water bath canner
Baking time: 20 minutes
Yield: varies

  • Ripe apples (I prefer 50/50 blend of Cortland and McIntosh varieties)
  • Salt and vinegar solution: 2 gallon water, ¼ cup vinegar, and 1 salt
  • Sugar, to taste preference
  • Fruit Fresh (½ tsp. per pint)
  1. Wash apples, cut in half and peel, removing core and seeds. Drop into a solution of water, vinegar and salt to prevent browning while working up other apples.
  2. Slice into large saucepot and add Fruit Fresh. Add sugar to suit your taste.
  3. (I typically use about ¼ cup sugar for every 3 quarts of sauce. More or less depending on the natural sweetness of the fruit).
  4. Simmer until soft, stirring frequently to avoid scorching.
  5. Puree using a stick blender to a smooth, even consistency.
  6. Return to stovetop and heat to just boiling.
  7. Quickly ladle into sterilized jars.
  8. Wipe rims, adjust lids, tighten and process for 20 minutes in a boiling water bath canner.
  9. Cool and check seals. Store in a cool dry place for up to one year.
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