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Canned Apple Sauce

Cut tart apples into eighths, removing cores. Put them in the preserving kettle with one cup of water for each quart apples. Cover, and let cook gently until tender. Press through a colander to remove skins. Re-heat in the preserving kettle, allowing onequarter cup sugar to each pint of apple sauce. Stir to prevent burning. Fill hot sterilized jars to overflowing and seal immediately. If desired, a pinch of cinnamon may be added with the sugar.