1-1/2 cups water
1/2 cup sugar (optional)
2 cinnamon sticks (optional)
If this is your first time canning, please read the General Canning Preparation and Processing Instructions page. Prepare your boiling water bath in your Krona 20 quart stock pot fitted with a wire rack, as well as five pint jars, lids and rings.
Rinse, peel, core and chop the apples. In a large pot, combine chopped apples and water. Cover pot and bring to a simmer, stirring occasionally, for about 15 minutes or until apples are soft.
Uncover pot. For a chunky apple sauce, use the back of a wooden spoon to break up any large chunks of apples. For a smooth applesauce, transfer cooked apples to the Norpro 3-Quart Sauce Master and puree the apples, and then return the pureed apples to the pot. Add sugar and/or cinnamon sticks to the applesauce, if using, and stir to combine. Simmer applesauce uncovered, stirring often to prevent sticking, for 5 minutes. Remove and discard cinnamon sticks.
Fill hot jars with hot applesauce, leaving 1/2 inch of headspace. Wipe jar rims, place lids and rings on the jars, and process jars in the boiling water bath for 20 minutes at a rolling boil with the lid on the canning pot (if you are above 1,000 feet in altitude, adjust your processing time accordingly). When processing time is up, remove the jars from the boiling water bath and place on a towel on the counter to cool. Do not disturb jars while they cool. As the jars cool, you may hear a pinging or popping sound —this is the sound of the lids sealing. After jars have cooled completely, test the seals by pushing down on the center of the lid; it should not flex. If any of the jars failed to seal, simply place them in the refrigerator and use within a week or two. Label the lid of your sealed jars with the contents and date. Properly processed and sealed jars are suitable for shelf storage and should be used within 1 year.
Yield: about 5 pint jars