THREE-APPLE APPLESAUCE

Three-Apple Applesauce image

Provided by Jill Silverman Hough

Yield Makes six to seven 1-pint jars

Number Of Ingredients 9

2 cups water
1/2 cup fresh lemon juice
3 pounds Fuji apples or other sweet-crisp apples
3 pounds Granny Smith apples or other tart apples
3 pounds Jonathan or Rome Beauty apples or other soft-textured apples
2 1/4 cups sugar
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Steps:

Combine 2 cups water and lemon juice in 10- to 12-quart stockpot. Peel, core, and cut apples into 3/4-inch pieces; mix pieces into lemon water as soon as apples are cut, to prevent browning. Add sugar, coarse salt, cinnamon, and allspice; stir over mediumhigh heat until sugar dissolves. Bring to boil; reduce heat, cover, and simmer until apples are soft and almost translucent, stirring frequently, about 20 minutes. Remove from heat. Using potato masher, mash apples to chunky consistency.
Ladle applesauce into hot clean 1-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 20 minutes. Cool jars completely. Store in cool dark place up to 1 year.