This recipe was tested and approved by Washburn Middle School 7th and 8th grade students in 2017. We used local Bayfield apples - McIntosh and Cortland.
(Recipe source: University of Illinois Extension, slightly edited by Greta Kochevar)
Applesauce will vary in texture and flavor depending on the variety of apple used.
8 large apples, peeled (optional), cored and cut into thick slices
1/2 cup water or apple cider
2 lemon slices
1/2 cup sugar, maple syrup, or honey (to taste)
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
Yield 5 to 6 cups.
To Freeze: Increase spices to twice the indicated amount, as they lose flavor during freezing. Refrigerate until chilled. Pack cool applesauce into rigid freezer containers to within 1/2-inch from the top and seal. Use a container size suitable for your family's needs. To use: thaw in the refrigerator overnight or in cold water for 3 hours. Can be frozen for up to one year at 0°F.
To Can: Pack hot applesauce into clean standard canning jars, leaving 1/2-inch headspace. Seal with 2 piece canning lid and screw band. Process jars for 10 minutes in a boiling water bath. Remove jars, cool, check seals, label and date. Store sealed jars away from sunlight in a cool, dry place for up to one year.
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