Three-Apple Applesauce

Name: Three-Apple Applesauce
Ingredients: 2 cups water; 1/2 cup fresh lemon juice; 3 pounds Fuji apples or other sweet-crisp apples; 3 pounds Granny Smith apples or other tart apples; 3 pounds Jonathan or Rome Beauty apples or other soft-textured apples; 2 1/4 cups sugar; 1 1/2 teaspoons coarse kosher salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice

9 ingredients

2 steps

Ingredients

2 cups water
1/2 cup fresh lemon juice
3 pounds Fuji apples or other sweet-crisp apples
3 pounds Granny Smith apples or other tart apples
3 pounds Jonathan or Rome Beauty apples or other soft-textured apples
2 1/4 cups sugar
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Directions

1

Combine 2 cups water and lemon juice in 10- to 12-quart stockpot. Peel, core, and cut apples into 3/4-inch pieces; mix pieces into lemon water as soon as apples are cut, to prevent browning. Add sugar, coarse salt, cinnamon, and allspice; stir over mediumhigh heat until sugar dissolves. Bring to boil; reduce heat, cover, and simmer until apples are soft and almost translucent, stirring frequently, about 20 minutes. Remove from heat. Using potato masher, mash apples to chunky consistency.
2

Ladle applesauce into hot clean 1-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 20 minutes. Cool jars completely. Store in cool dark place up to 1 year.