- 2 lbs apples (any kind you want, the sweeter the better)
- 1 handful fresh mint, stems removed
- zest of one lemon
- 1/2 tsp cinnamon
- 4 half pint mason jars with lids
- 1 large pot (16 qt)
- Canning funnel (wide mouth funnel)
- Food mill (thrift stores generally sell them for cheap because no one uses them anymore. Apparently you can also use a food processor attachment. I do not own such tools. It’s the old hand crank for me.)
Begin by sterilizing your jars. Wash the jars, lids, and rings in hot water and soap, rinse them well, and then submerge everything in a large pot of cold water. It is best to have them on some sort of rack so they don’t touch the bottom of the pot where it is very hot. Turn the heat on high, and bring the pot of water to a boil. This will take quite some time.
In the meantime, wash and chop your apples. Put them in a pot with about an inch of water on the bottom. Turn the heat on high and cover, letting the apples steam and release their juice. Cook until they provide no resistance to a fork poke (about 1/2 hour.)
Get your food mill ready over a large bowl. Pick, wash, and prepare your mint and lemon zest.
Mill the cooked apples into the large bowl, assuring that all you have left after milling is skins and seeds.
Scrape the apple puree back into the pan and bring back to heat, stirring frequently. Add the mint and lemon zest to taste. Add the cinnamon and stir until combined. Remove the applesauce from the heat.
Take two jars at a time out of the sterilizing bath. Fill them to within 1/4 inch of the top, wipe the rim with a damp cloth, and then place the lid on the top. Close the ring on to finger tightness, then fill the rest of the jars until all the sauce is jarred.
Remove any extra jars from the sterilizing pot. Put the filled jars back in, and process in simmering water for 20 minutes. Remove the jars, and watch as the seals close (they will ‘pop’ tight) over the next ten minutes.
When the jars have cooled, label and date them. Enjoy!