Title: Apple sauce (hot pack)
 Categories: Canning, Fruits
      Yield: 1 Batch
 
      3 lb Green apples
      2 c  Water
  1 1/4 c  Sugar
 
  Wash apples.  Quarter, core and remove all bruised or decayed parts.
  If fruit is to stand several minutes before cooking, drop into
  slightly salted water to prevent discoloration.  Drain. Add water and
  cook until soft. Press through sieve or colander to remove skins. Add
  sugar and bring to a boil. Pack while boiling hot into clean jars to
  within 1/2 inch of top of jar. Put on cap, screwing the band tight.
  Process 25 minutes in boiling water bath.