Three-Apple Applesauce
- 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
- 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.
water, lemon juice, apples, apples, apples, sugar, coarse kosher salt, ground cinnamon, ground allspice
Taken from www.epicurious.com/recipes/food/views/three-apple-applesauce-350115 (may not work)