Other Things

Applesauce:

Ingredients: 
Apples: Lots of apples of any kind. My Mom swears by Jonathon's but then puts a ton of sugar in it.
     I like Yellow Transparent if I can get them.  The best sauce is made from a meaty apple, some like
     Red Delicious tend to juice out and you don't get a thick sauce.

Sugar:
Lemon Juice:

Directions:
     Wash pint/quart jars (I use quart but it depends on how many people will be eating the sauce at a time. I have a family and they go through it pretty fast so I use quarts)

     Peal or quarter apples. Fill a sauce pan  using a little lemon juice in the water to keep it from browning. Bring to a boil.

     Now here my mom and I have a great difference in our style. I like what she calls baby food applesauce so I run it through a food mill. I also am not a big fan of picking out the seeds or peels so, yeah. Mom mashes the daylights out of them with a potato masher for a thicker, chunkier texture.
Either way is great, and I promise not to judge, although my mom might.

    Heat lids and rings to boiling. Fill jars to just below the rim. Wipe off drips and the lip of the jar. Screw on lids with rings.

     Water bath for 20 Min. Size of jar doesn't make a difference here.