Applesauce is a delicious way to preserve local, in season apples. Homemade applesauce is extremely better in flavor and texture than storebought and if you are new to canning, applesauce is an easy project for beginners. Come into my kitchen with me and I will show you how to make and can applesauce.
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What You Need:
Apples: 12 pounds of apples will produce 6 quarts of applesauce of 12 pints. Golden Delicious, Fuji, McIntosh, and Gala are a few apple varieties that are naturally sweet and a good choice for making applesauce.
Canning jars: Always use jars that are made specifically for canning. Use either pint or quart size.
Canning lids and rings: My favorite canning lids are Superb Lids.
Water bath canner
Apple Peeler corer: The apple peeler corer is totally optional, but it does make the whole process easier if you have one.
How to Make Applesauce
First, peel and core the apples then cut them into large chunks.
Next place the chopped apples into a stock pot or Dutch oven on medium heat. Pour about 1/2 cup of water over the apples so that the apples will not scorch on the bottom. Cook the apples, stirring occasionally, until they begin to soften and break apart.
At this time use a stick blender to break up the apples into the consistency you desire. You can leave some chunks of apples if you prefer or puree the apples until smooth.
If you are not going to use the applesauce immediately allow it to cool completely. You can store the applesauce in the fridge for 7-10 days. On the other hand, keep it hot if you are going to follow the next set of instructions for water bath canning the applesauce.
Now, let’s water bath can some sauce so you can enjoy it all winter.
How to Can Applesauce
First, fill the water bath canner a third of the way full because, the weight of the jars will raise the level of the water. Turn on the heat to medium high and put on the lid to the canner.
Wash the canning jars with hot soapy water and inspect them for any cracks or dings.
Next place a funnel on top of the jar and fill the jar to 1/2-inch headspace with applesauce.
After all the jars are filled, wipe the rim of the jar with a clean damp cloth, place the lid on the canning jar, and then screw on the ring.
Now, place the jar into the canner. Repeat the process with all of the jars. Adjust the water levels to cover the jars by 1-2 inches.
Put on the canner lid and bring the water up to a boil. Once the water is boiling start the timer for 20 minutes (for both pints and quarts). After the timer beeps turn off the burner, take off the canner lid, and allow everything to calm down for about 5 minutes.
Using the jar grabbers gently lift the jars out of the canner and place them on a towel on the counter.
Finally, let the jars cool completely.
After several hours have passed and the applesauce is completely cool it is time to take the rings off, check for a good seal, and wipe down all the jars with a soapy dishcloth. Always label the lids with the name of the product and the year.
Store the applesauce in a cool dry place for one to two years.
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How to Make and Can Applesauce
- 12 pounds apples
- 1/2 cup water
- Peel, core, and chop the apples. Put them into a large pot of your choice.Pour in 1/2 cup of water to prevent scorching. Turn on the burning to medium high heat and cook the apples until they are softened and begin to break apart. Make sure to stir them occasionally to prevent burning at the bottom of the pot. Cool and store in the refrigerator for up to 7 days.
Water Bath Canning Applesauce
- Wash the canning jars with hot soapy water and rinse thoroughly. Fill the jars with hot applesauce up to 1/2 inch headspace. Wipe the rim with a damp cloth, put the lid on and the rings. Prepare the water bath canner by filling it 1/3 full of water and turn the heat on to medium high. Place the jar into the prepared water bath canner. Repeat the process with all of the jars. Adjust the water level to cover the jars by 1-2 inches. Put the lid on the canner and bring the water to a rolling boil. Once the water boils, start the timer and process quarts or pints for 20 minutes. When the timer is finished shut off the heat and take off the lid to the canner. Let the water stop boiling and everything calm down for about five minutes.Use the jar grabbers to take out each jar and place them on a towel lined countertop. Let the applesauce cool completely. Take the rings off, check for a good seal, and wipe the jars down with a damp cloth. Label the jars with the name of the contents and the year made.Store in a cool dark place for 1-2 years.