Round two of the applesauce production line resulted in a new creations that smelled so good I wanted to stick my face in the pot while it was cooking.
Refer to “Removing Pesticide from Produce” for apple prep instructions.
Pour the puree into the stock pot. Stir in all of the spices and bring to a light simmer. You aren’t cooking the applesauce; you are merely heating it.
Lean over the pot and smmmmmeeeeelllllll how fantastic that spiced applesauce smells. Do not skip this vital step or your entire applesauce making process will be disrupted and the entire batch could fail based on this alone.
Pour the hot applesauce into your prepared jars. Clean off the lip of the jar and top it with a snap lid and a ring.
Process your applesauce in a hot water bath canner for 20-25-30 minutes. Be sure to adjust for altitude.
Remove them carefully from the canner and place them on a heatproof surface.
Listen for the sweet music of the “plink” as the lids seal!