|Yield 8 1/2 pints pink applesauce.|
1 lemon juiced into a very large bowl with water to cover the prepared apples.
10 pounds cooking apples peeled. cored. and quartered into a bowl of the lemon juice and water.
3 C. apple cider
1 1/2 C. sugar or to taste
1 t. salt
1 T. vanilla
1/2 C. Cinnamon Imperials Candy (Red Hots) or to taste
Pack the sauce into the clean and sterile prepared jars leaving 1/2" head space and wiping the edges well before applying the seals and bands. Place the jars in the hot water bath and add additional hot water to completely cover the jars and their tops. Bring to a boil and continue to process for 10 minutes. Turn off the heat and carefully remove the jars of pink applesauce. Cool sitting on clean kitchen towels. Do not disturb them in any way after you place them down to cool. Leave for 24 hours. Then check to be sure the jars have all sealed. Store in a cool dry place.
Note: If any jars fail to seal you can replace the seal portion of the lid and process again or store for prompt use in the refrigerator.