Canned Applesauce

When we received apples from Hubby’s coworker I used some of them to make Apple Pies, but I still had a bunch left over and decided to go ahead and make applesauce. I don’t like to add sugar to my applesauce since I tend to use it for Dog cookies and making granola and I don’t really want added sugar in either of these.  This batch of applesauce turned out beautifully. It was slightly pink since I boiled the apples with their skins on.Applesauce:12 Pounds Apples (quartered)4 Tablespoons Lemon Juice3 Cups Sugar (optional)4 Tablespoons Cinnamon (optional)Prepare the canner, jars and lids. In a large saucepan combine  the apples and just enough water to keep it from sticking to the bottom.Cover your saucepan and boil the apple until they are tender. Approximately 15-20 minutes.Remove from heat and let cool slightly, about 5 minutes. Working in batches process through your Victorio Food Strainer.(This is not a necessary part, but I have done this both ways and I strongly recommend investing in the Victorio 250. It will make your life SO much easier when you go to can things. If you don’t use this you should peel and core your apples prior to boiling them.)Return the applesauce to the pan. Add the sugar if you are using it, lemon juice and cinnamon.Ladle the hot sauce into jars leaving a ½ inch headspace. Process the jars for 20 minutes in a water bath canner.