Source: Ryan and Bradie
Ingredients:
3 bags fresh apples (honeycrisp is best!) - this is an approximate. You will need enough apples to fill 2 large stockpots
Cinnamon and sugar to taste (depends on sweetness of the apples, each year is different)
Directions:
Fill stockpots with approx 1 inch of water, each. Core and quarter apples. Add to stockpots
Cook on stovetop on low for approx 1 1/2 hours
Once soft, add to cone strainer to process out all peels. Add seasonings to taste, if necessary
Fill quart jars with sauce
Fill canner with 3 quarts of water and jars. Process at 5lbs for 15 minutes. Let pressure release while cooling, then remove and allow to cool on counter overnight
Refrigerate after opening
Yield: 7-8 quart jars
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