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Canning Applesauce Wash, pare, quarter and core cooking apples. Simmer, covered, in a small amount of water until tender. Press apples through sieve or food mill. Sweeten sauce to taste (about 1/4 cup sugar to 4 medium apples). Reheat to a boil. Pour boiling hot into hot jars, leaving 1/2-inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 20 minutes in a boiling water bath. Once the applesauce is made, it can be eaten plain or seasoned with a dash of cinnamon or nutmeg or used in one of the following recipes. Applesauce Spice Cake 9-12 Servings Make Ahead Freeze Cake: ( 1/3 cup margarine, softened 3/4 cup brown sugar 1 egg
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