This is another easy autumn short-cut for making applesauce. You will need a piece of equipment like the sieve below or a food mill, otherwise this would be a little more labour intensive – you’ll have to peel and core the apples.
Wash and quarter enough apples to fill up a large pot, then add a layer of water to the bottom of the pot (about 1/2″ to 1″) – to keep the applesauce from burning on the bottom. I don’t peel or core the apples or even bother to take the stems off - it will all be caught in the sieve or foodmill afterwards. Stir occasionally to push the apples on top down to the bottom where they will cook and break up. You can use a potato masher to help this along if you want.
Let your sauce cool for a few minutes and put it through the sieve.
You can add in sugar or spices at this point – we like ours plain, so I don’t add anything.
Pour into sterilized pint jars (I use the dishwasher to sterilize mine), wipe the rim of the jars using a clean towel, add sterilized lids and rings and process in a boiling water bath for 20 minutes. Also, leave about 1/2″ of head space at the top of the jar, or the boiling water bath will cause some to seep out before the lids seal tight. I learned this the messy way.
I put the jars into a pot full of warm water (should cover the jars by at least an inch over their tops) and bring it to a boil after the jars are inside. This will prevent the jars from cracking. I also use a folded towel on the bottom and tongs to lift them out, because I can’t see buying and storing the whole canning set-up for just a few items each year.
Remove the jars from the water bath and let them cool. Once they are cool, you can test the seal by pushing down on the lids – if there is any give, they didn’t seal properly and you can put that jar in the fridge to use up right away.