7 pint (500 mL) jars An old fashioned favorite that's great to have on hand for last minute desserts and is low in sugar too! For best results, select juicy, crisp apples. 10 1/2 lb apples 4.7 kg 4 tbsp FRUIT-FRESH Fruit Protector 60 mL 1/2 cup water 125 mL 1/2 cup sugar (optional) 125 mL Wash, peel and core apples. Slice into color protection solution -- FRUIT-FRESH dissolved in 8 cups (2 L) water. Drain apple slices and place in a large stainless steel or enamel saucepan with 1/2 cup (125 mL) water. Stirring occasionally to prevent sticking, heat quickly until apples are tender -- 5 to 20 minutes depending on variety and maturity. Fill boiling water canner with water. Place 7 clean pint (500 mL) mason jars in canner over high heat. For a smooth sauce, press apple mixture through a sieve or food mill. For a chunky sauce, omit this step. Reheat sauce to boiling. Stir in sugar, if desired. Taste sauce and add more sugar if a sweeter sauce is preferred. Place Lids in boiling water; boil 5 minutes to soften sealing compound. Ladle applesauce into hot jar to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining applesauce. Cover canner; return water to a boil; process 15 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place


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