This is my Applesauce with a Rosy Glow without the sugar and cinnamon,--a recipe I originally in the Boston Herald sometime in the 1990s.
No Sugar Added Rosy Applesauce (yield: approximately 6 – 9 pints)
5-6 pounds red-skinned applesauce (this is a ½ peck of apples)
½ cup water
To make “mash” on stovetop:
- Wash, quarter and core the apples.
- Place them in large saucepan with the water.
- Cook over very low heat until the pulp softens and separates from the peel – from 30 minutes to an hour. Stir occasionally to avoid scorching.
To make “mash” in the oven:
- Place oven rack on lowest setting.
- Pre-heat oven to 425 degrees farenheit.
- Wash, quarter and core the apples placing them in a turkey roasting pan designed to hold 12 – 15 pound turkey.
- Add water to apples in pan.
- Tent/loosely cover top of roasting pan with aluminum foil, making certain reflective side of foil faces apples.
- Carefully place tented roasting pan with apples and water in oven on rack on lowest setting.
- Bake until pulp softens and separates from the peel without effort – from 30 minutes to just over an hour.
Once “mash” is made:
- Press “mash” through a food mill or colander.
- Serve either warm or chilled. Refrigerate any unused portion for up to 5 days, freeze for up to 3 months or can the applesauce using the boiling-water method in steps 4 and 5.
- Heat the applesauce until it boils. Ladle into clean, hot canning jars, leaving ½ inch of headspace at the top of each.
- Close the jars and process in a water-bath canner with a rack for 20 minutes.
Canned unsweetened applesauce
in the process of being
Labelled
