Ingredients

The following ingredients have 20 Servings
  • 6 pounds apples (, sliced into quarters (2.7 kg))
  • ¾ cup water or apple juice ((178 ml))
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves

Instruction

  • Place the quartered apples and water/apple juice in a large slow cooker (16 quart or more). Cover and cook on "low" for 6-8 hours, stirring every hour or so. As the apples cook down they will shrink.
  • During the last few hours of cooking, stir in the cinnamon, nutmeg and cloves. When the apples are fully cooked, pass the mixture through a food mill to remove skins and seeds. Alternately, you can puree it in a food processor and pass it through a mesh strainer.
  • Ladle the applesauce into sterilized jars, leaving ½ inch headspace. Cover with lids and screw on bands. Process in a waterbath for 15 minutes (pints) or 20 minutes (quarts).
  • Let cool completely and make sure the jars are sealed before storing in a cool dark place, like a pantry.