Chunky applesauce (Canning and preserving)

       I used white sugar in the following recipe so the applesauce would have a lighter appearance, similar to what you buy at the market. However, when I make it for my family I use light brown sugar. My applesauce is darker and it has a rich, mapplelike flavor. When adding the sugar, add ½ cup at a time until you reach the sweetness you prefer.

Makes 5 pints

• 24 large apples, peeled, cored and thinly sliced
• ½ cup water
• 2 tablespoons bottled lemon juice
• ½ to 1½ cups sugar
• 3 teaspoons cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon vanilla

1. Put apples into a large saucepan with water and lemon juice.
2. Cook covered until tender, about 20 to 25 minutes, stirring occasionally.
3. When apples are tender, chopped coarsely with a metal spoon.
4. Add sugar, cinnamon, nutmeg and vanilla and continue to cook until sugar dissolves.
5. Spoon hot mixture into hot jars, to within ½ inch of top, release air bubbles, clean rims, and seal.
6. Process in a water bath canner for 20 minutes for pints and 30 minutes for quarts.

BON APPETIT