Earlier this week we took the kids apple-picking at Honey Pot Hill Orchards.
We brought home apples and pears. I made this basic applesauce recipe from Ball Preserving.
I used 6 lbs of apples, weighed before they were cored and peeled. 2 cups of water, 2 T lemon juice and no sugar. It made 4 pint jars and 4 Rutabaga size (4 oz.) jars.
As simple as the recipe is, I find myself drawn to want to continue working with it. This is the only recipe that I canned last year, and repeated this year. In the next batch, I might tinker with the pace of softening the apples or using cider instead of water, or other small details.
Also, check out the beautiful labels I received! They make the jars look almost professional. Thank you for sending them!