Recipe by Claire-Ellen, Cardington, Ohio
First place, Sauces (Applesauce), 2018
Baking temperature: water bath canner
Baking time: 20 minutes
- 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)
- 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.
- Slice into large saucepot and add Fruit Fresh. Add sugar to suit your taste.
- (I typically use about ¼ cup sugar for every 3 quarts of sauce. More or less depending on the natural sweetness of the fruit).
- Simmer until soft, stirring frequently to avoid scorching.
- Puree using a stick blender to a smooth, even consistency.
- Return to stovetop and heat to just boiling.
- Quickly ladle into sterilized jars.
- Wipe rims, adjust lids, tighten and process for 20 minutes in a boiling water bath canner.
- Cool and check seals. Store in a cool dry place for up to one year.