Recipe type: Canning
- 8 lbs. apples (a variety of flavors is better)
- ⅓ c. honey
- ½ c. brown sugar
- 1½ tsp. cinnamon
- ½ tsp. nutmeg
- 2 c. water
- Put ½" - 1" of water in bottom of a large kettle.
- Wash apples. Remove the stem and quarter the apples. You don't have remove the seeds or peels. Put the apple quarters in the large kettle.
- Cover and steam 15-30 minutes until the apples are tender. Let the apples cool slightly. Drain.
- Using a food strainer (I used the Victorio brand), strain the apples. The mushed apples will come out on the side and the peels and seeds will come out the end.
- When all of the apples are mushed, put them in a large bowl or kettle. Add honey, brown sugar, cinnamon, nutmeg and water. Mix well. You may need to adjust your seasonings a bit based on the tartness of your apples.
- Put the applesauce into hot pints and process for 35 minutes.
- Makes about 7 pints.
You can double or triple the recipe, if you'd like. I recommend cooking the apples in 8-10 lbs batches. Otherwise some apples with sit on the bottom of the pot and burn.