Making Your Own Cinnamon Applesauce
I'll say it again - "Nothing is as good as homemade and homegrown." The apples that I used for my applesauce this year are from my summer apple tree and they are very tart - they are also know as "Transparent Apples" because the skin is quite thin and light colored. If you are using a sweeter apple like "Red Delicious" then you would add less sugar.
Cinnamon Applesauce Printable Recipe
2 "six quart baskets" of apples (washed, drained & cut in half - see picture below)
about 4 to 6 cups water
Place the prepared apple halves in a large stock pot and add the water (the water will NOT cover the top of the apples - the purpose of the water is to prevent the apples from burning and to add a little more fluidity to the sauce). Place the stock pot on a burner over medium heat until you see the water at the bottom start to boil - then cover and turn down the heat to simmer. Simmer for 1 hour - stirring occasionally.
Before you heat the apples they should look like the first picture below - after simmering they should look like the second picture below.
Allow the simmered apples to cool (I usually simmer the apples at night and remove from the heat and let them cool overnight). Now you will need to use a food strainer ( click here to view the food strainer that I use). This strainer will remove the skins and seeds from the sauce. Continue adding the cooled & simmered apples until they have all been squeezed through the food strainer.
Now your applesauce should look like the picture below - all skins and seeds have been removed & discarded/composted.
2 cups sugar
4 tablespoons cinnamon
Juice from 1 lemon
You should have about 14 to 16 cups of applesauce. Now add the sugar, cinnamon & lemon juice & stir. Bring to boil over medium heat and then turn down and simmer for 45 minutes to an hour (IMPORTANT - Make sure that you stir often). While the sauce is simmering you should gather your canning jars, lids and rings (you will need about 8 pints). (see Canning Basics - Jar Sizes). Also, gather all other canning supplies: (see Other Canning Supplies)Start the water boiling for Jar sterilization: (see Sterilizing Jars & Lids) .
By now your jars should be sterilized and ready to be filled. Take the jars out of the boiling water (I use my jar remover and make sure that the water is drained out of each jar). Ladle the applesauce into each jar making sure not to go above the bottom of the threads on the jar. Continue filling until all of the applesauce has been used up. Wipe the rim of each jar with a damp cloth making sure that any sauce residue is gone (any residue left on the rim can stop the jar from sealing). Place a sterilized lid on each jar and then tighten a ring on each jar. Place all jars in a "Water Bath Canner" and process (boil) the filled jars for 20 minutes (make sure that the water level in the Canner is 1 inch above the tallest jar)
After boiling for 20 minutes remove the jars and place them on the counter or table to cool (I always place them on a cloth because there have been a few times when a jar cracked and then the contents oozed out making a mess - the cloth will help if that happens). You will hear the wonderful popping sound of your jars sealing.