I think I have perfected my method of making applesauce! It is so quick and easy to make LOADS of it with hardly any effort! All you need is a roaster oven and a food mill. If only canning it were as simple… :o)
First get apples!
Then wash, quarter and core them. That’s all… you don’t have to peel them.
Place your food mill over a large bowl and fill only about halfway with the apples. Run them through the food mill until you only have peels left in the mill. You don’t want to run more than two batches through before you clean it out.
If you are going to can it, you have to heat the applesauce to 212!
The easiest way to do it is to pour it back into your roaster oven, turn it to 400 and cook until 212 and ready to can. Be sure to stir it often to make sure it is all hot!
Add sugar to hot applesauce and stir well before canning. You can add as little or as much as you want.
Pour into hot sterilized jars, leaving 1/2'” headspace. Top with a prepared canning lid and put on the rings to only finger tight. Place in boiling water, return to a boil and process for 20 minutes for both pints and quarts. Turn off heat, remove lid and let rest for 5 minutes before removing jars to cool.
Check jars after 12 to 24 hours to see if they have sealed. If not, place in fridge or freeze. Place the rest on the shelf and enjoy them all year long!