Preserving Apples, Part 2

Ok, our abundance of apples continues, and as long as they keep coming, I am compelled to keep doing something with them!  So, the other day I put up 16 quarts of chunky, delicious applesauce.  (Do you have any idea how many apples it takes to make 16 quarts of applesauce?  I didn't either.  It takes a LOT.)  I decided to wing it this time and develop my own recipe, just following the basic guidelines for applesauce as outlined in Putting Food By.  I think I hit on a winner.  In keeping with family tradition, this is a chunky, spiced style applesauce.  It's the way my grandma made it, and my mom, and me!  Sorry folks, no unsweetened baby-food style purees around here...this is grown-up applesauce!

Family-Style Spiced Applesauce


Peel, core and slice enough apples to fill a large kettle (20 qt.) to within 2 inches of the top.  I highly recommend an apple peeler/corer/slicer tool for this!  As you're filling the pot with apples, toss them with a few tablespoons of lemon juice occassionally to prevent discoloration.  Add 4 cups water to the pot and bring to a boil, stirring frequently.  Cook until soft, mashing with a potato masher.  Then stir in:

5 cups brown sugar
2 T. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves

Return to a boil, keep hot.  Pack in hot sterilized jars and seal (I used the oven method again with great results...see Preserving Apples Part 1!)  Yields about 8 quarts.