Homemade Applesauce

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:

1. Fill stockpots with approx 1 inch of water, each. Core and quarter apples. Add to stockpots

2. Cook on stovetop on low for approx 1 1/2 hours

3. Once soft, add to cone strainer to process out all peels. Add seasonings to taste, if necessary

4. Fill quart jars with sauce

5. 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

6. Refrigerate after opening

Yield: 7-8 quart jars