Homemade Applesauce Canning Recipe Recipe 45 Recipes

HOW TO CAN APPLESAUCE

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• Combine apples with just enough water to prevent sticking in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly, about 5 minutes.
• Transfer apples, working in batches, to a food mill or a food processor fitted with a metal blade and purée until smooth.
• Return apple purée to saucepan. Add sugar, if using, and lemon juice. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.
• Ladle hot applesauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

CANNING APPLESAUCE

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

HOMEMADE APPLESAUCE FOR CANNING

Steps:

• Rinse the apples well under cold running water. Peel the apples if you are not using a strainer to puree the applesauce. Otherwise remove the cores, cut the apples into chunks, and add to your saucepan.
• Add just enough water to the pot to prevent sticking, about 1/2 cup.
• Cook the apples over medium-low heat to soften, about 10 to 15 minutes. Stir occasionally to prevent burning. After the apples are soft, turn off the heat and let the apples cool.
• Wash your jars, lids, bands, and canning tools in hot soapy water, and rinse well. Set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• Run the cooled applesauce through a food strainer to remove skins, and to puree the sauce. Skip if you prefer a chunky applesauce.
• Return the apple pulp to your saucepot. Taste and add sugar and other flavorings, such as cinnamon, and any other spices, if using. Start out with just a little and adjust until you are happy with the flavor. Thin with water, if the puree is too thick.
• Bring the applesauce to a boil (212˚F) over medium-high heat while stirring to prevent sticking, and keep hot as you fill your jars.
• Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay hot.
• Use your canning ladle and funnel and add applesauce to warm jars leaving 1/2-inch headspace.
• Wipe the rims of the jars with a clean, damp towel. Center a lid on the jar, and screw on the band until it is fingertip tight.
• Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
• Once the jars are all in canner, adjust the water level so it is at least two inches above the jar tops.
• Cover the canner and bring to boil over medium-high heat. Once water boils vigorously, continue boiling pints for 15 minutes at altitudes of less than 6,000 ft. Adjust processing time for your altitude if necessary (see notes).
• When processing time is complete, turn off the heat, remove the cover, and let the canner cool down and settle for about 5 minutes.
• Spread a dry kitchen towel on the counter, remove the jars carefully from canner, and place on the towel. Leave about 1-inch in between jars. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool completely.
• After the jars have cooled for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the applesauce and use within a week.
• Remove the bands and wash the jars well with warm soapy water to remove any residue. Label, date, and store in a cool, dark place, between 50 to 70 degrees F. Use within 12 to 18 months. Refrigerate the juice once opened and consume within a week. Yields about 9 pints.

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).

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.

HOMEMADE APPLESAUCE CANNING RECIPE RECIPE - (4/5)

Steps:

• Start with approximately 12 pounds of fresh apples free of blemishes and bruises. Minor blemishing can be cut out but always make sure you are using high quality fruit. Have ready a large water bath canning kettle (readily available at discount stores or hardware stores), pint sized Mason canning jars with brand new lids. You will also want a canning jar lifter and a candy thermometer. Peel and core the apples. This is admittedly a lot of work and investing in a hand crank apple peeler is recommended. After peeling, slice the apples. Because it will take a while to get all the apples peeled have a large pan with about 1 gallon of water with 3/4 cup lemon juice in it. Put the apple slices in the lemon water as you work to prevent browning of the fruit. Once all fruit is peeled and sliced drain it from the lemon water and add it to a large stock pot and heat on the stove over medium heat. Cover the stock pot, but check frequently to make sure that the fruit is not scorching on the bottom. Water will soon start cooking out of the fruit and this will protect against scorching after the first few minutes. Keep the pot covered so that the fruit simmers and steams. Check every couple minutes and stir the fruit. Depending on the firmness of the apple variety you selected, the apples should become noticeably softened in about 20 or 30 minutes. Once apples are softened and beginning to break apart when stirred, start mashing them with a potato masher. This speeds the saucing process. You can make the apples as smooth or as chunky as you want. Keep the applesauce cooking after you mash to cook out more liquid. You don't want the applesauce runny. Cook out the water until a thick sauce forms. During this time, you may add sugar and spice if you want. You can add more sugar if you want it really sweet or not add any sugar. Having this control over the ingredients is one of the nice things about making your own applesauce. You don't have to worry about the high fructose corn syrup that is present in so many commercial varities. While you are cooking the apples, get the water bath canner and the jars ready. Wash your jars, lids, and bands and fill the canner. Heat the water in the canner to at least 180 degrees F but less than boiling and submerge completely the jars and lids to sterilize. Use the candy thermometer to monitor water temperature. After the jars and lids have been sterilizing for a couple minutes, shut off the heat to the canner and cover it. The water and jars will stay hot while you're finishing the applesauce. Once the applesauce achieves a thick consistency without any puddles of excess liquid, remove from heat. Take the sterilized jars and lids out of the water and fill with applesauce. Leave 1/2 inch headspace in jars. Carefully clean and wipe dry the rims of the jars and put on the lids. Secure the lids with the jar bands and screw tight with your hand. You don't have to make it really tight. Just screw it on without forcing it. Bring the water in the canner to a full boil and carefully add the filled jars with the jar lifter. Make sure at least 1 or 2 inches of water are above the tops of the jars. Keeping the water at a boil, process the pints for 15 minutes. (If you used quart jars, process for 20 mintues.) Increase these times by 5 minutes if you are at elevations above 1,000 feet. When processing time has elapsed, remove jars from water and place on a towel in a draft-free location. Do not disturb the jars for 12 to 24 hours while the seals cool and tighten. You may hear the lids pop down and make a seal within the first few minutes, but do not touch them. The next day, remove the bands, wipe the jars and lids clean and store in a cool dark place for up to one year. If you want to do both quart and pint jars at the same time, just use the processing time for the quarts. A little extra processing on the pint jars will not hurt anything.