Lisa Atwood, Rebecca Courchesne, Rick Field

Applesauce

Name: Applesauce
Yield: Makes 3 one-pint (16-fl oz/500-ml) jars
Ingredients: 6 Tbsp (3 fl oz/80 ml) fresh lemon juice; 6 lb (3 kg) apples such as Braeburn, MacIntosh, or Pink Lady; 6 lb (3 kg) apples such as Braeburn, MacIntosh, or Pink Lady; 6 lb (3 kg) apples such as Braeburn, MacIntosh, or Pink Lady; 6 lb (3 kg) apples such as Braeburn, MacIntosh, or Pink Lady; ⅓ cup (3 oz/90 g) sugar

Preparation info

Makes
3
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Applesauce owes its longstanding popularity to its wonderful flavor and ease of preparation. It is delicious when lightly sweetened and enlivened with lemon juice. Also try it spiked with cinnamon for breakfast or studded with fresh sage for serving alongside pork chops or sausages.

Ingredients

6 Tbsp (3 fl oz/80 ml) fresh lemon juice
6

Sauce
Gluten-free
Vegan

Method

Have ready hot, clean jars and their lids.

Pour the lemon juice into a large nonreactive saucepan. Core each apple and cut into chunks. As each is cut, drop the chunks into the pan and stir to coat with the lemon juice. Stir in the sugar.

Add just enough water to cover the bottom of the pan to prevent sticking. Cover and bring to a boil