Apple Pie Sauce For Canning Food

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.

APPLE PIE FILLING - CANNED OR YOU CAN FREEZE IT!

Steps:

• Steralize 6 quart jars if canning by washing them with soap and water and putting them in the oven at 215 degrees for a minimun of 15 minutes. They can stay in the oven until you are ready to take them out.
• Peel, core and slice apples. (Leave slices about 1/2 inch thick).
• Combine sugar, cinnamon, nutmeg, cornstarch and salt in large pot.
• Add water and cook on high heat, stirring frequently at first and then constantly until it boils. Let it boil for about a minute, at this point it should be nice and thick.
• Stir in lemon juice and food coloring.
• Pack apples in hot jars and fill jars with sauce just to the bottom rung of the mouth of the jar. I use a wooden spoon to push the apples down. DO NOT FILL THEM ANY HIGHER! THEY WILL EXPLODE!
• Yes, it happened to me! :(.
• Process jars in hot water bath for 20 minutes or freeze however you want to.

APPLE PIE SAUCE FOR CANNING

Steps:

• Prepare canner, jars and lids.
• In a large stainless tea saucepan, combine apples with just enough water to prevent sticking. Bring to a boil over medium-high heat. reduce heat and boil gently, stirring occasionally, for 5-20 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.
• Working in batches, transfer apples to a food mill or a food processor fitted with a metal blade and puree until smooth.
• Return apples puree 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 1/2inch head-space. Remove air bubbles and adjust head-space, if necessary, by adding hot applesauce. Wipe rime. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
• Place jars in canner, ensuring they are completely covered with water, by at least 1 inch. Bring to a boil and process both pint (500 ml) and quart (1L) jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
• Notes: If you prefer a tart flavor use half tart and half sweet apples when making this applesauce and reduce the quantity of sugar as desired. Tart apple varieties include Granny Smith and Jonathon. Sweeter varieties include Golden Delicious, Rome and Fuji, Gala and Pink Lade make a nice tart/sweet combination.
• Adding sugar to applesauce is optional. If the sugar is omitted in this recipe, the yield will be slightly reduced. However; lemon juice is not an optional addition. Lemon juice is added to help preserve the apples' natural color and to assure the acidity of the finished produce, since different varieties and harvesting conditions can produce apples of lower acidity.
• Makes: 8 pints or 4 quarts
• I can this recipe in 36 1/2 cup jars, still at 20 minutes processing.