A delightful homemade applesauce recipe with a hint of warm spices, perfect for canning or enjoying fresh.
Peel, core, and chop the apples into small pieces.
Using a mix of apple varieties can enhance the flavor profile.
Place the chopped apples and water in a large pot.
Ensure the water is just enough to prevent sticking.
Cook the apples over medium heat until they are soft.
Stir occasionally to prevent the apples from sticking to the pot.
Add the spices to the pot and stir well.
Adjust the spices to your taste preference.
Puree the mixture in a food processor until smooth, or mash with a potato masher for a chunkier texture.
For a smoother texture, puree in batches.
Return the applesauce to the pot and bring it to a gentle boil.
Stir continuously to avoid burning.
Ladle the hot applesauce into sterilized jars, leaving some headspace.
Ensure the jars are properly sterilized to prevent contamination.
Seal the jars and process them in a boiling water bath for 20 minutes.
Use a jar lifter to safely handle the hot jars.
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