Maple Applesauce
As with apple pie, a mixed variety of fresh apples is best to
make applesauce with, leaving the skins on boost nutrition and adds subtle pink hues. The addition of maple syrup creates a slightly sweet, very Fall flavor.
make applesauce with, leaving the skins on boost nutrition and adds subtle pink hues. The addition of maple syrup creates a slightly sweet, very Fall flavor.
Servings: 5 quarts
Ingredients
- 12 pounds apples cored and quartered (peeled if desired)
- 1 cup water
- 2 cinnamon sticks optional
- 1 1/4 cups maple syrup
Instructions
- Combine apple quarters, cinnamon sticks and water in a large stockpot. Cook over low heat, stirring occasionally, until apples are very tender, about 25 minutes.
- Process apples in batches through a Harvest Pro, food mill or food processor until smooth, removing cinnamon sticks. Alternately, peel and core the apples prior to cooking and then crush them with a potato masher for a chunkier texture.
- Prepare boiling water canner. Heat enough jars to hold approximately 5 quarts of product in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Return applesauce to stock pot, add maple syrup and bring to a simmer over medium heat, stirring constantly, for 10 minutes.
- Ladle hot applesauce into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 25 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.