Apple Sauce for canning

It's a pretty basic recipes that's great for beginners. It's not to elaborate.

Equipment:

water bath canner and materials

quart sized canning jars

apple corer and divider--please! don't get out that Pampered Chef thing. Just use those little $8-10 gizmos.

veggie peeler

strainer/sieve

hand held potato musher or stick blender (optional)

Ingredients:

8lb tart apples (I used Jonathans)

2 cups water

1/4 cup fresh lemon juice

3/4-1 1/4 cup sugar

Peel and core apples (really easy if you use the OXO apple corer). Place apples in a large heavy pot. Add water and lemon juice. Bring to a boil and let simmer for 30 minutes, until apples break down.

Press apples through sieve. Return pulp to pot. Stir in sugar to taste. If there are still big chunks, use a potato masher to mash the apples. If desired, add water to reach desired consistency. Bring to boil.

Immediately, ladle into hot canning jars, leaving 1/2 inch headspace. Process in a boiling water canner for 15 minutes. Remove jars and place on wire racks to cool.

A word on canning:

-It's really important to use canning jars

-It's also really important to use new lids, when in doubt get new lids. It's important for the jar to seal right.