Winter 2009

• Peel, core and slice ripe Jonathon apples.
•  Put them in a deep saucepan and just barely cover them with water with a little lemon juice added.
•  Simmer until mushy soft,
•  Mash the apples up with a potato masher.
•  Add cinnamon and sugar to taste and simmer for 30 more minutes, stirring frequently.
•  Add ½ teaspoon of real vanilla extract per cup of applesauce and stir thoroughly.
•  Immediately spoon into canning jars and follow canning instruction or place in freezer.
•  The applesauce has a smooth, mellow flavor and a slightly chucky texture.

This could even be made for diabetes. I just add splenda when ever I was having some—instead of adding brown sugar to the whole batch.