20 lbs apples (think full 5 gallon bucket)
8 cups apple cider
2 cups apple cider vinegar
1 quart honey
2 tbsp ground cinnamon
2 tsp ground cloves
2 tsp freshly ground nutmeg
Yield: About 35 half pints
Wash and quarter apples. Cook apples slowly in cider and vinegar until very soft.
Press fruit through a colander, food mill or strainer and return to the pot, discarding peels and seeds.
Add honey and spices to the fruit pulp. Cook the mixture on medium to low heat, stirring frequently until it thickens slightly, being careful not to scorch the bottom of the pan. It takes about 1 hour.
Fill a canning pot with a rack with water and bring to a boil. Fill clean half-pint canning jars with apple sauce, leaving 1/2-inch headspace. Wipe rims with a towel dipped in boiling water. Top with canning lids and adjust lids to finger tight.
Gently lower jars into boiling the water bath. Once the canner is full of jars, bring the water to a boil and process the half pint jars for 10 minutes. Carefully remove the jars to a rack or clean towel. Cool completely.
Remove jar rings and check the lids seals. If any jars did not seal properly, either add new lids and reprocess them as before, or store the jar in the refrigerator. Store jars without lid rings in a cool, dark place. Apple sauce should be used within one year.
Serve over everything. Seriously. Also, your kids will LOVE it.