🍏Let’s Can Applesauce🍏

Applesauce
8 Pounds Tart Cooking Apples, Cored & Quartered (About 24 Medium Apples)
2 Cups Water
10 Inches stick Cinnamon (Optional)
3/4-1 1/4 Cups Sugar
Combine Apples, water, cinnamon & sugar in pot. Bring to boiling. Simmer, covered, for 25-35 minutes or until apples are tender, stirring often. Mash apples if smoother applesauce is desired.
Heat water in canner w/3 tablespoons vinegar and bring to rolling boil. Sterilize clean jars in 275 degree Fahrenheit oven for 10 minutes. Simmer jar lids & rings in pan on stove for 10 minutes. Fill jars w/apple sauce leaving 1/2 inch headspace at top of jar. Wipe rims of jars w/vinegar. Place lid on jar and then ring. Screw ring down finger tight. Place jars in canner w/1 inch water over top of jars. Cover w/canner lid and bring water back to rolling boil. Once at rolling boil, process pint jars for 15 minutes. Remove from water and place on clean towel. Let cool overnight then remove rings and wipe jars w/water. If lids pop, jars are shelf stable, if lids don’t pop, store jar in refrigerator and use within one week or freeze in freezer and use within one month. Enjoy!!
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