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    I am looking for an easy apple sauce recipe for canning, nothing with a lot of i

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I am looking for an easy apple sauce recipe for canning, nothing with a lot of i-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I am looking for an easy apple sauce recipe for canning, nothing with a lot of i),it will help you,my kids.

I have a bunch of small apples from an apple tree, and I know I had made an apple sauce a few years ago, but there was very little ingredients, just apples and and maybe sugar or water, I can't remember. But I would also like to see some with cinamon too, if that is possible. I want to can the sauce also.

Answers:
easy...

Homemade Applesauce

9 pounds apples*, peeled, cored and sliced (about 27 medium-sized)
1 1/2 cups water
1 to 1 1/2 cups sugar (optional)
1 to 2 teaspoons ground cinnamon (optional)
Combine apples and water in a heavy 8 to 10-quart pan. Bring to a boil over medium-high heat, stirring often. Reduce heat, cover, and simmer, stirring often, until apples are soft, about 30 minutes.
Add sugar and cinnamon, if desired; bring to a boil. Sauce will be slightly chunky; to remove large lumps, whisk briefly with a wire whisk.
Fill hot, sterilized jars with hot sauce, leaving 1/2-inch headspace. Gently run a narrow nonmetallic spatula between sauce and jar sides to release air bubbles. Wipe rims and threads of jars clean; top with scalded lids, then firmly screw on bands.
Place jars, slightly apart, on a rack in a boiling water canner or other deep pan half-full of hot water. add more hot water to cover jars by 1 to 2-inches.
Bring water to a simmer; then cover and simmer for 15 minutes for pints, 20 minutes for quarts. Lift out jars and let cool on a towel away from drafts. Test seal of each jar by pressing lid; if it pops when pressed, there's no seal. Store unsealed applesauce in the refrigerator and use within 1 month.
If you like, you may omit processing and ladle sauce into freezer containers, leaving 1/2-inch headspace for pints, 1-inch headspace for quarts. Apply lids; then freeze for up to 1 year or refrigerate for up to 1 month.
Makes about 6 pints or 3 quarts.

*Use apples such as Jonathan, McIntosh, Golden Delicious, or Gravensteins.

Other Answers:
Try Culinary Chef at http://www.culinarychef.com for recipes.

skin the apples and core them. simmer them with a touch of water till they are sauce. add cinamon and sugar to taste.
Or if you want it red istead of cinamon and sugar add red hots. do this wile it is still simmering and stir them in they will disolve and give it that nice red color and the cinamon taste.
Source(s):
worked as a cook in a log cabin style restrant in high school Tart Apples
Water or apple cider
Sugar (optional)
Ground Cinnamin (optional)
Core and thickly slice apples. Place in a Dutch Oven. Add water or cider until apples are three quarters covered. Bring to a boil, reduce heat. Cover and cook until apples are soft, Stir occassionally.

Press through food mill or sieve, and return to dutch oven. Boil mixture gently uncovered for 30 minutes, stirring frequently with long handled spoon until mixture is of desired thickness. Add sugar and cinnamon to taste if you wish. Pour into hot jars. Adjust lids and process in boiling water bath for 10 minutes.



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