Canning Pink Candy Applesauce

Yield 8 1/2 pints pink applesauce.
I am not sure when or why I started making pink Candy Applesauce.  It was a long time ago when my children were young and they liked it!!  Since my sons are 42, 40, and 36 it has been a while.  I have never had a recipe and continue to make it now for my grandchildren.

When I start I always sterilize my sinks by scrubbing them well with bleach then giving them a good rinse.  Then after gathering up pint jars with bands and fresh new lids I put them through the dishwasher on the sterilize cycle.

Today I used a peck, that's 10 pounds of Golden Delicious Apples from our local orchard,  Engelbrecht's in Elberfeld, Indiana.


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

Using a very large and heavy bottomed stock pot lift the apples out of the lemon water and into the readied pot.  Add the cider, sugar, vanilla, and salt to the apples and heat over medium heat stirring occasionally.

The apples then can be simmered on low flame and the cinnamon candy added a handful at a time until it becomes a rosy color and achieves the desired flavor.  They will come apart and cook into an applesauce consistency.  If you prefer an even finer grained sauce use a stick blender to smooth to your liking or process through a food mill or a food processor in batches.  Cooking times vary according to the type of apple, today these simmered for 2 hours and were ready.

Meanwhile fill a cold packer or large kettle about a third full of fresh water and heat to a boil and hold at a simmer.

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.

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