Homemade Applesauce

I have part of a box of apples that need to be cooked and made into applesauce soon.  I haven't made applesauce in years.  So here are some ideas I found that I think I will incorporate into my project.   I'll post the final product later.....

Homemade Applesauce

4 med. cooking apples, pared, quartered & cored
1 c. water
1/2 c. brown sugar, packed
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Heat apples and water over medium heat to boiling. Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until tender. Blend or mash apples.  Stir in brown sugar, cinnamon and nutmeg; heat to boiling.

OR

• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Homemade Applesauce

The amounts and measurements will vary greatly according to the variety of apples you use. These are rough estimates for about 4 quarts of applesauce. Yellow delicious apples make very good applesauce that needs very little sugar. You can also combine apple varieties. Experiment until you find your own favorite apple variety or blend. Applesauce can be made in large quantities and canned using the boiling water bath canning method.

Applesauce

fresh apples, about 30 to 35 medium size cooking or baking apples.

3/4 cup water

brown sugar - See amounts below.

1 tsp. cinnamonPreparation -
Peel and the core apples. (Peeling is optional, but for chunky applesauce you must peel the apples since you won´t be straining it.) Cut the cored apples into quarters or smaller. Place the apples in a large stock pot. Add a small amount of water and cook over medium heat until the apples are very soft, stirring frequently.Strain the cooked apples in a rotary type food strainer, food mill, or similar equipment. For very smooth applesauce you can use a food processor instead. No straining is needed for chunky applesauce. While warm, add brown sugar according to taste. The amount depends on how sweet you like it and the tartness of the apples. Start with less than 1/4 cup brown sugar per quart of applesauce up to 1/2 cup or more per quart for very tart varieties. Add cinnamon - about 1/4 teaspoon per quart of applesauce. Pour the applesauce into pint or quart size canning jars and process in a boiling water bath canner - 20 minutes for pints, 25 minutes for quarts. Applesauce may also be frozen, but it will be thinner after thawing.