Recipe by Jennifer Crisman, Ravenna, Ohio
First place, Sauces (Applesauce), 2017

Baking temperature: n/a
Baking time: n/a
Yield: about 8 pint jars


  • 12 lbs. apples, peeled, cored and quartered (softer varieties such as Golden Delicious, Fuji, and McIntosh provide the best results)
  • Water
  • 3 c granulated sugar
  • 4 T lemon juice
  • 8 pint glass preserving jars with lids and bands


  • Prepare/sanitize jars, lids and bands by washing in hot soapy water then rinsing and placing in a pot of barely simmering water until ready to fill
  • Combine apples with just enough water to prevent sticking in a large stainless steel saucepan
  • Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time varies based upon the variety of apple and their maturity)
  • Remove from heat and let cool slightly, about 5 minutes
  • Transfer apples, working in batches to a food mill or a food processor fitted with a metal blade and puree until smooth
  • Return apple puree to saucepan. Add sugar (if using) and lemon juice.  Bring to a boil over medium-high heat, stirring frequently to prevent sticking.  Maintain a gentle boil over low heat while filling jars
  • Ladle hot apples into hot jars leaving ½ in headspace. Remove air bubbles.  Wipe rim.  Center lid on jar.  Apply band until fit is fingertip tight
  • Process jars in a boiling water bath canner 20 minutes. Remove jars and cool.  Check lids for seal after 24 hours.  Lids should not flex up and down when center is pressed
  • Label and store jars
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