When you are blessed with a windfall, make applesauce
Hint: If you are making smooth applesauce and will be running the cooked fruit through a food mill there is no need to peel the apples as the machine will remove the peels for you. You can substitute pears and make Pearsauce.
1 1/4 to 1 3/4 lbs. apples per pint jar
sugar & ground cinnamon (optional)
Wash apples; drain. Core, peel, and quarter apples with a knife or Apple Peeler/Corer/Slicer tool. Place apples in a pot large enough to hold them and add just enough water to keep them from sticking to the bottom of the pan. Cover and cook until tender, about 20-25 minutes.
For Chunky Applesauce~
Mash cooked apples in the pot with a potato masher to desired degree of texture.
For Smooth Applesauce~
Puree cooked apples in a food processor or food mill.
Return the apple pulp to the pot. Taste it and add sugar if desired to sweeten, beginning with 1 Tbs per pound of apples. Add cinnamon to taste, keeping in mind that the flavor will develop later. Reheat and enjoy now, refrigerate up to one week in a covered container, or preserve by freezing or canning.
Bring applesauce to a boil, stirring to prevent sticking. Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims with a clean damp paper towel, apply lids and rings.
Process pints and quarts 20 minutes in a boiling water canner, adjusting for your altitude.
No need to heat the applesauce. Ladle into straight-sided, wide mouth canning jars or freezer containers. Wipe rims with a clean damp paper towel, put lids on, label, and freeze up to 1 year.