Most of the apples that you use for cooking will work for canning and freezing.  The best types of apples for canning and freezing are Golden Delicious, Rome Beauty and Jonathan.  Stay away from soft varieties like Red Delicious and those with bruises. 


8 Pounds Apples

2 Cups Water

1/4 Cup Strained Fresh Lemon Juice

1 1/4 Cups Sugar

Wash, core and quarter your apples.  In a large heavy pot combine the apples, water and lemon juice.  Bring to a boil and then reduce the heat.  Simmer, with the lid on, for 30 minutes until the apples are very tender.  Make sure to stir often.  Press the apples through a food mill or sieve.  Return the pulp to the pot and throw away the skins.  Stir in the sugar.  Add a bit more water if you need to for your desired consistency and bring to a boil.  Spoon the hot applesauce into hot, sterilized pint canning jars.  Make sure to leave 1/2 inch headspace.  Wipe the jar rims and adjust the lids.  Process in a boiling water canner for 15 minutes.  Remove the jars from the hot water and cool on wire racks.  Makes 6 pints.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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