• *Note you can cook down the 4 cups of fruit separately then add to the 6 cupsof already prepared applesauce. Peaches should be peeled but all the otherfruit can be used after they have been hulled, pitted, or de-seeded if you don’twant the raspberry seeds). Cook the fruit with a ¼ cup of water (to prevent scorching  for 15 minutes then either mash or run through a food mill for asmooth consistency.)

Preparation:

• Prepare 5 pints or 2 quarts and 1 pint (this willbe adjusted for more jars if you add a lot of sugar), lids, and rings. Sterilize the jars and keep them in the hot water till it’s time forprocessing. Make sure to fill your water bath canner and get the water to asimmer.

Cooking:

• In a largestainless steel or enameled dutch combine applesauce and additional fruit. Cookdown till all fruit is at the “sauce” stage (If not pre-cooked).
• Run throughfood mill or mash by hand. You can leave the texture chunky if you desire.
• Add sugar (optional) to tastebased on sweetness of fruit. Start with 1/8 cup sugar, stir into mixture, thentaste.
• Add additional till the flavor desired. You can also add spices at thispoint if desired such as cinnamon or nutmeg. Bring to a boil and remove fromheat.

Filling thejars:

• On a dishtowel place your hot jars and using your funnel in eachjar fill leaving  1/2”  headspace.
• Taking a cleanpapertowel wet it with warm water and wipe the rims of the jars removing anyfood particles that would interfere with a good seal.
• Using your magic wandextract the lids from the hot water and place them on the now cleaned rims.
• Add your rings to the tops of each of the jars and turn to seal just "fingertight".

Processing:

• Make sure your rack is on the bottom of the canner andplace the jars in the water bath making sure that the water covers each of thejars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
• Cover the pot and turn up the heat under the canner and wait for the water tostart boiling. Once the water has come to a boil start your timer for 20minutes.
• When complete turn off the heat and remove the cover and let the jarssit for another few minutes.
• Remove the jars and place them back on thedishtowel in a place that they will sit overnight to cool. Do not touch or movethem till the next morning.

Sealing:

• Sometime in the next hour your jarswill be making a "pinging" or "popping" noise. That is theglass cooling and the reaction of the lids being sucked into the jar for propersealing. Some recipes may take overnight to seal. Check your lids and reprocessany jars that did not seal.

Labeling:

• Make sure to label your jars after they have cooled with the name of therecipe and the date canned. If you want to use the shrink labels you can orderthem Here!