It’s apple season here in eastern Iowa, and I’ve already made some caramel apple pie filling, but I have scads of apples yet to work with. I haven’t made applesauce in years, so I thought it was high time I did. Our sons love it, as do our granddaughters, so I know I won’t have any problem getting rid of it.:)

Applesauce

20 pounds apples, cored and sliced
2 cups apple juice, apple cider or water
1 cup packed brown sugar
2 teaspoons cinnamon

Place cored and sliced apples and the 2 cups of liquid in a large stockpot, and cook the apples until they’re soft and mushy, approximately 20 to 25 minutes. Using a food processor or stick blender, blend the apples until you reach the consistency you want. I like smooth applesauce, so I blended for approximately 7 to 8 minutes. Add the brown sugar and cinnamon, and stir the apple mixture until everything is well combined.

Pour hot applesauce into sterilized, hot pint jars. Process in a water bath canner for 20 minutes.

Yield: 13 pints