Prep: 1 1/2 hours
Process: 15 to 20 minutes
Yields: 6 pints
24 cups apples, peeled, sliced and cored
3/4 to 1 1/4 cups of granulated sugar
2 cups of water
cinnamon stick (if desired)
2. Remove the cinnamon stick, then press the apples through a food mill or sieve. Return the pulp to the kettle and stir in sugar to taste. If necessary, add 1/2 to 1 cup of water for desired consistency. Bring to boiling.
Freezing: Place kettle of applesauce in sink full of ice water. Stir mixture to cool. Ladle into wide-top freezer containers, leaving 1/2 inch of headspace. Seal, label, and freeze up to 8 months.