Autumn is, I must admit, my favorite season of the year. It does bring on some gardening challenges, but I do love the challenge and mostly embrace sweater weather.  Now living in North Carolina and having the most breathtaking views, the autumn hues of the endless mountains that truly look like a backdrop just make me embrace the season even more. End of September, early October is apple season. I have found the easiest and delicious pork chop recipe that cries for apple sauce. So, here is a delicious sugar-free apple sauce to can and keep for up to 9 months in your pantry.  The most important ingredient in this recipe is the combination of sweet and tart apples. This will result in a beautiful balance of taste without adding any sugar.

Recipe will yield approx. 4 1/2 pint jars

Ingredients
10-12 medium-sized apples
1/3 cup of water
2 tablespoons lemon juice
3/4 tsp cinnamon
3/4 tsp cardamon
pinch of salt

Wash, peel, core and chop apples into 2-inch chunks. To prevent the apples from browning, please the cut apples in a bowl of water with a little lemon juice.
Drain the apples and place them in a large pot with the lemon juice, cinnamon, salt and cardamon.
Cook over medium heat until apples are tender (approximately 15 minutes)
Let cool and depending on the texture you like…puree or use a potato masher for a more chunky sauce.
Reheat the sauce and prepare the jars. Fill jars leaving 1/2” of headspace at the top.
Center sanitized lid on each jar. Place jars in the canner ensuring the jars are covered by at least 1 inch of water.
Bring the water to a full rolling boil. For a pint process 15 minutes. For a quart process 20 minutes
After processing turn off the heat and let canner cool 5 minutes.
Remove the jars and place them on a rack. Let cool for 24 hours.
To check he seal, press down on the
center of the lid. If it does not pop up, the jar is sealed. If not do not refrigerate!

Bon Appétit