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After coming home with several bags of apples yesterday I set about doing one of my favorite fall activities, making and canning homemade applesauce.
One of the key things in making tasty applesauce is to use a variety of apples instead of just one. Also, it is best to use sweet apples instead of tart ones so that you don't need to add any sugar to your applesauce. From year to year the apples that I use vary based on what is reasonably priced and available. This year my applesauce is a combination of Jonathon, Yellow Delicious, Gala and Honeycrisp apples. Red Delicious, Fuji, McIntosh, Winesap and Pink Lady apples are also wonderful for making applesauce.
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