Applesauce

I went in search of an applesauce recipe to use for the kids.  The only changes I made were to use lime in place of lemon, as Trenton is allergic to lemon; and that I used sugar in place of honey.

This the text from the recipe I used:

Canning Applesauce

Grandmother Foster’s Pink Applesauce

• 16 cups of apples, cored and cut into wedges, peels on
• 1 cup of water (start out with this,  you can add more towards the end if necessary)
• 2 tsp fresh lemon juice
• 1 tsp cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 2 – 3 tablespoons honey, or to taste

Sterilize your jars, bring your canning pot to a boil and put your lids in a small pot to simmer. Place the apples, lemon juice and water in a large stock pot. Bring to a boil and cook over medium heat until the apples are soft.
When apple are nearly done, add the spices and the honey. Cook for a few minutes more.  If you want smooth applesauce and are using a food mill the skins will be left behind in the mill. For immersion blenders or if you want a chunky applesauce, remove the skins while the apples are cooking. Blend for a smooth sauce, or smash the cooked apples with a wooden spoon or potato masher for a chunkier sauce.
After putting the apples through the mill or blending, return the applesauce to a boil and ladle into your prepared jars, leaving 1/2″ headspace. Remove air bubbles, wipe rims completely clean and put on the lids.
Put jars into the hot water bath and process for 15 or 20 minutes — start timing when the water returns to a boil. If you’re at an altitude higher than 1,000 feet above sea level, process 2 extra minutes for each 1,000 feet of altitude.
Remove from hot water bath and listen for the lovely “ping” of the lids as the jars cool and seal themselves.
Leave the jars to cool for 24 hours. Wipe them to remove any sticky traces, remove the rings, and check the seal. Then label the jars and store them in a cool, dark place for up to one year.