Start with several bushels of apples – we use seconds which are less expensive and work very well. Seconds are the apples that may be bruised, funny looking, or a different shape; you can ask your local orchard if they have some available for purchase.
Wash and quarter the apples and put them in a large pot (8-10 quart) with a little bit of apple juice concentrate (about 1/2 c. undiluted) in place of sugar. Cook until the apples are softened and then pour them into a Victorio Strainer (if you do not have access to one of these, you would want to peel and core your apples before cooking them down and then you could mash them by hand or use a food mill).
The beautiful result – bowls and bowls of applesauce ready to be canned or frozen. We sweeten it with a little apple juice concentrate but no sugar.
This water bath canner holds 11 – 1/2 pints, 9 – pints, or 7 – quarts.
The apple butter bakes in the oven for several hours before being canned. We do use brown sugar in this delicious treat!
32 oz. applesauce
2 c. brown sugar (can do 1/2)
1/2 c. vinegar (if 1/2 sugar, 1/2 of this)
1/4 tsp. cloves
1/2 tsp. cinnamon
Combine ingredients in 2 qt. casserole and bake uncovered at 350 for 2 1/2 hours or until mixture is thick and almost transparent/translucent.