Easy Applesauce Recipe With Canning Tips Recipes

CANNING APPLESAUCE RECIPE

Steps:

• Wash, core, and quarter your apples. (I like to leave the skins on while cooking. They come off while processing in the food mill. You may peel your apples ahead of time if you wish)
• Place apples in a very large saucepan with just enough apple cider, apple juice, or water that the apples won't stick/burn to the bottom of the saucepan.
• Cook over medium heat until soft.
• Once soft, process apples in the food mill into a very large bowl. Discard the peels.
• Pour applesauce back into the large saucepan. Add more apple cider, cinnamon, white sugar, and/or brown sugar if desired.
• Carefully do a taste test and adjust as needed.
• Once you are happy with the flavor, bring applesauce to a boil and cover. Cook on medium heat for 20 minutes.
• Carefully ladle hot applesauce into hot jars leaving 1/2 inch headspace.
• Remove any air bubbles. Wipe the rim to be sure it's clean. Adjust your cap and lid. Hand tighten the lids.
• Process pints and quarts for 20 minutes in a boiling water canner.

CANNING APPLESAUCE

Steps:

• Wash, peel, core, and quarter apples.
• In a large covered pot, add apples and just enough water to prevent sticking. Cook over med-low heat until apples are soft.
• Once apples are soft, puree using a food processor, food mill, or immersion blender. Return puree to saucepan.
• Add sugar to taste, if desired.
• Bring applesauce to a boil, stirring to prevent sticking.
• If canning: Fill hot, sterile jars. Leave 1/2" headspace.
• Fit 2 piece lids and process in a water bath canner for 20 minutes (pints and quarts).

EASY APPLESAUCE RECIPE WITH CANNING TIPS

Steps:

• Once the steaming process for making juice concentrate is complete, allow apple pulp to cool enough to handle.
• Prepare steam canner or hot water bath canner, jars, and warm lids.
• Remove skins from apple pulp using a food mill or with a spoon.
• On medium high heat add apple pulp, brown sugar, cinnamon, and lemon juice to a heavy bottom pan or enamel dutch oven. Bring to boil, stirring often.
• For a thinner applesauce blend the sauce using an immersion blender until the desired consistency is met.
• Ladle applesauce into clean jars. Wipe rims, add warmed lids, and rings to finger tight.
• The processing time is based on your altitude, see chart below.

APPLESAUCE (FOR CANNING)

Steps:

• Peel, core and quarter apples.
• You will need 3 to 3-1/2 pounds per quart of applesauce.
• Place in large saucepot.
• Cook apples with just enough water so they don't stick.
• Cook over medium heat until soft.
• Puree in food processor or food mill until smooth.
• Return to pan and bring to a boil.
• You may add sugar if desired.
• Taste to see how sweet the apples are.
• You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.
• Keep applesauce boiling and ladle hot sauce into hot jars leaving 1/2 inch headspace.
• Remove air bubbles and adjust two piece caps.
• Process pints and quarts for 20 minutes in a boiling water canner.
• If you like chunky sauce, only puree half of the apples and crush the other half with a potato masher.
• Prep time is an estimate as it depends on how many quarts of sauce you are preparing.

APPLESAUCE

Steps:

• In a 2 quart saucepan over medium heat, combine apples, water, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in sugar, and simmer 5 more minutes.