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Chopped Apples for Pumpkin Pie Spiced Applesauce

Unsweetened Pumpkin Pie Spiced Applesauce

Often, applesauce gets dismissed as something best served to kids, but even in my child-free household, I find it’s one of my most-used pantry items.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 5 pints
Calories 289 kcal
Author Marisa McClellan

Ingredients

  • 6 pounds apples
  • 1/2 cup water
  • 2 teaspoons cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • Juice of 1 lemon

Instructions

  1. Chop the apples into 1/8's and heap them into a large, non-reactive pot with the water and cover. Set the pot on the stove over medium-high heat and bring it to a low simmer. Let the apples cook for approximately 20 to 30 minutes, stirring occasionally, until the fruit is soft enough to crush with the back of a wooden spoon.

  2. Prepare a boiling water bath canner and enough jars to hold 10 cups of sauce (I used two liter sized Weck jars and one half liter jar, but a similar combination of pints and quarts would also work).

  3. Fit your food mill with a medium-sized screen and position it over a large mixing bowl. Work the cooked apples through the food mill until all the sauce is in the bowl and all you have left in the top of the food mill are dry skins and seeds.
  4. Return the applesauce to the pan in which you first cooked it and place it over medium high heat. Add the cinnamon, nutmeg, ginger, allspice, cloves, and lemon juice. Taste the sauce
  5. Spoon the applesauce into the prepared jars, leaving 1/2 inch headspace. Use a chopstick to ease out any trapped air pockets and add more sauce to return the headspace to the proper levels, if necessary. Wipe the rims, apply the seals, lids, and clips (or lids and rings, if you’re not using Weck jars), and process in a boiling water canner for 15 minutes (if you live above 1,000 feet in elevation, adjust your processing time accordingly).
  6. When time is up, slide canning pot off the heat and remove the lid. Let the jars cool slowly in the pot for ten minutes. When the cooling time is up, remove the jars from the canner and place them on a folded kitchen towel to cool.
  7. When the jars are cool enough to handle, test the jars to ensure they’ve sealed properly. Sealed jars can be stored in a cool, dark place for up to a year. Unsealed jars should be refrigerated and eaten within two weeks.