Pat's Homemade

Golden Applesauce

The name says it all. It is made with apples and some sugar. Nothing else is added (well, except for a tad of water). It is great as soon as it is prepared and it is also easily canned for later use. Makes a wonderful accompaniment for pork, chicken or turkey. It is an excellent way to preserve some of the bounty from your fruit trees.

Preparation: 1 hour 30 minutes Life Experience Recipe
Makes about 4 pints Pattie Sue Knapp
  • 12 large tart apples
  • 2 to 3 cups of sugar, to taste
  1. Wash and core apples. Leave the skin on. Slice the apples.
  2. Place the apples in a saucepan with 2 tablespoons of water. Heat over medium heat, stirring frequently to keep from burning.
  3. Cook until apples have been reduced to a soft pulp.
  4. Strain apples through a screen colander using the back f a wooden spoon. Returned strained apples to saucepan.
  5. Cook and stir over medium heat, adding sugar to taste.

    The applesauce is ready to eat. To can, add 1/4 cup of lemon juice, adjust sugar, and place in sterilized mason jars with new lids in the prescribed manner and boiling water process. Consult your local cooperative for processing time appropriate for your elevation.

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Latest revision done December 2005
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