Canning Applesauce
Absolutely one of the simplest, easy and rewarding things you can do with apples is to make your own applesauce. Most applesauce found in stores is questionable at best. By doing it yourself, you have the ability to control not only the quality of ingredients, but also the sugar content. I personally don’t care for super sweet applesauce. I can always add sweetness when I open the jar depending on what I am using it for.
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What you will need:
- Besides basic canning equipment, jars, lids, and rings you will need apples.
That’s it.
I like a variety. Use what you like.
*This recipe assumes you know the basic steps and safety measures needed for safe home canning. If you do not, please do your research and fully understand the potential consequences.
Begin by peeling, coring and slicing the apples. You can certainly do this by hand, but I love using my peeler/corer/ slicer for making this process fast. Place cut apple into a bowl with water and lemon juice or ascorbic acid to help reducing the browning effect of oxidation.
Pardon the camera work as it isn’t easy to hold the camera and do everything with one hand, but I hope this gives you a good idea of how quick and easy this little tool makes the process of peeling, coring and slicing:
Meanwhile heat jars in hot water until ready to fill. I am using pint jars, but you can also use quart jars. Place lids in simmering water.
Place the apple slices into a pan and heat on medium heat. Adding about 1/2 cup of water will get the softening process started. Stir occasionally until all the apples are cooked through and mushy.
You have the option to leave the applesauce slightly chunky, or use an immersion blender to make a smooth sauce.
Taste the applesauce and decide if you want to add a bit of sugar. This will mostly depend on personal preference and the apples you used. Some apples are naturally sweeter than others.
Some people like to add a bit of cinnamon to their sauce. I prefer not to. I may add some when I open the jar to use it later.
Using the jar lifter to remove your jars from the hot water onto a towel lined counter. Never place hot jars directly onto the counter or you may crack your jars. Fill hot jars with hot applesauce. Leave 1 inch of head space. Wipe rims of jars, place hot lid and tighten rings to finger tight.
Use the jar lifter to place jars in hot water bath canner. Make sure water is covering jars by 2 inches. Bring water to boil. When water is at a full boil, begin processing time. Processing time will vary on your elevation. For me, I used the processing time of 15 minutes for pints. After the processing time, turn off the burner and allow the canner to sit undisturbed for 5 minutes. Remove lid and carefully move the jars onto a towel lined counter or table. Never place hot jars directly on hard surface. Allow to cool undisturbed for a full 24 hours. Remove rings, check seals, gently wash jars, label and store in a cool, dark place until ready for use.
Enjoy!
I hope you try this recipe. Let me know if you do! I’d love to hear from you!
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