"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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Applesauce Recipe

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This recipe for Applesauce, by , is from The Huhman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Elda Rist
Category:
Category:
Ingredients:  
Ingredients:  
Apples
Water
Sugar to taste
Directions:
Directions:
Wash apples. Remove blemishes, core, and cut apples into pieces (do not remove peels).

To each 5 lbs. of apples, add 2 cups water and cook until apples are tender. Press through food mill or sieve. Sweeten to taste.

Reheat and pack hot applesauce into clean, hot Mason jars, leaving ¼ inch head space. Seal according to jar lid directions.

Process at 5 pound of pressure - Pints and Quarts 5 minutes.
Process at 15 pounds of pressure - Pints and Quarts 0 minutes.

 

 

 

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