Canned Applesauce

With all of the digestive issues in this family, we have pretty much stopped processed food all together.  This includes jars and cans from the store which most people still use for convenience.  It is difficult to cook completely from scratch this way in this society based so much on convenience and constant go go go.  We, like many families, are often on the go but we have decided to make health a priority so that we can keep going going going.  This means I even can my own food.  I've done a few posts on freezing and I still do that quite often.  But now, I can too.  This is very new to me.  I know my great grandparents canned their own food from their own garden.  We don't have the space or time for a garden yet though that is the ultimate goal.  For now, I will stock up when the farmer's market has a good selection and when I find organic produce on sale at the grocery stores.  So far, I have only canned applesauce.  But it is so good!  I bought this great little pressure cooker which also doubles as a water bath cooker.  The applesauce was done in a water bath and here are the instructions:

Ingredients and Materials:
Large pot for cooking apples
Peeler/Corer or good knife
Water bath canner
A big bunch of apples
Water

Directions:
Peel and core apples.  Place the apple slices in a large pot with about an inch of water in the bottom.  (More or less water depending on the size of the pot and amount of apples.)  Cook apples on the stove and stir until all apple slices are tender.  Mash with a potato masher.  I'm sure you could also process in a food processor or something similar if you want a finer texture applesauce.  Spoon the applesauce into pint canning jars.  You should taste it now.  I used really great granny smith apples and they were great just like this.  But, depending on the type of apple, you may want to add a little sugar.  You want to add the sugar and cinnamon or other optional ingredients before you spoon into jars.  After the jars are full and closed, submerge them in the water bath with about an inch of water above the jars.  Boil in the water bath for about twenty minutes.  NOTE:  If you live in a higher altitude, you will need to boil longer.
After twenty minutes, pull the cans out carefully and let them cool completely before storing.  I set out a couple of kitchen towels and set the jars on them to cool.  They need about 12 hours to cool before storage.

(Pictures to come later.  I have a new computer and I'm still getting things switched around.)