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Chunky Applesauce

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1 Chunky Applesauce on Tue 29 Jul - 15:17


24 large apples
1/2 cup water
2 tbsp bottled lemon juice *
1/2 to 1 1/2 cups sugar (sweeten to your taste)
3 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla

Peel, core, and thinly slice apples. Put apples into a large saucepan with water and lemon juice. Cook covered until tender, about 20-25 minutes, stirring occasionally. When apples are tender, chop coarsely with metal spoon. Add sugar, cinnamon, nutmeg and vanilla, cooking until sugar dissolves. Spoon hot mixture into hot jars, to within 1/2 inch of top, and seal. Process in a water bath canner for 20 minutes for pints and 30 minutes for quarts. Makes 5 pints.

For Freezing:

Follow directions as above but instead of putting the hot mixture into jars, wait until cool and spoon into 2-4 cup freezer bags. Seal and freeze until needed.

*I don't put the lemon juice in, but you can if you want a less brownish applesauce. Personally, I just peel, core, cut and cook. This makes a very brown applesauce, but still just as tasty.

One more note ~ If you don't want a chunky applesauce, use a potato masher, fork, food processor, electric mixer or a ricer to make it smooth. Smile

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