HOW TO CAN APPLESAUCE
Provided by oldworldgardenfarms
Number Of Ingredients 2
Steps:
- Core and cut your apples. Leave the skin intact but cut off any bad spots. This is where an apple corer/slicer comes in handy -- makes it very quick to fill your pot.
- Fill the bottom of your pot with one inch of water, add a lid and bring to a boil.
- Once the water begins to boil, stir, reduce heat to medium and let the apples soften for approximately an hour. (The lid should remain on during the heating process). Stir occasionally to prevent burning.
- Once apples are soft, remove from heat.
- **Hint - if there is a lot of extra liquid, remove the liquid to prevent your applesauce from being too runny. Save the juice to be used in later recipes.
- While the apples are warm, run them through your food mill and return the applesauce to the stove on medium heat. (No need for a lid now)
- Add cinnamon to taste and return to a light simmer.
- Add to sterilized and heated quart jars. Place a warm lid and ring on the jar and place into your canner. Water bath jars by placing water at least one inch above the tops of the jars and wait until the water begins to boil. Boil for 20 minutes.
- Once your time is up, remove canner from the heat source and let the jars sit in the warm water for 10-15 minutes.
- Remove jars and let cool on a towel in a cool place, away from drafts. You should begin to hear that wonderful 'POP' sound of the jars sealing. Let cool for 24 hours - then check by pushing down on the lids to make sure the jars have sealed. If you can not press in the lid, store in a cool dark place for up to a year. If the jar did not seal properly, immediately place in the refrigerator and eat within 4 weeks.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
THE BEST HOMEMADE APPLESAUCE
After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.
Provided by Food Network Kitchen
Categories condiment
Time 1h35m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
- Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
- Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.
CANNED APPLESAUCE
Don't let any apples go to waste this fall, use this applesauce recipe to can your apples to enjoy all year. It only takes 3-4 ingredients depending on if you want to add cinnamon flavor. Don't just sit there, get canning applesauce!
Provided by BHG Test Kitchen
Time 1h40m
Number Of Ingredients 4
Steps:
- Core and quarter apples. In an 8- to 10-quart heavy pot combine apples, the water, and, if desired, stick cinnamon. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until apples are very tender, stirring often.
- Remove and discard cinnamon, if used. Press apples through a food mill or sieve. Return pulp to pot. Stir in enough of the sugar to sweeten as desired. If necessary, stir in an additional 1/2 to 1 cup water to make desired consistency. Bring to boiling, stirring constantly.
- Ladle hot applesauce into hot, sterilized pint or quart canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 15 minutes for pints or 20 minutes for quarts (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts : Calories 80 kcal, Carbohydrate 21 g, Sodium 1 mg, Sugar 18 g, ServingSize 6 pints or 3 quarts, UnsaturatedFat 0 g
APPLESAUCE (FOR CANNING)
This is another from the Ball Blue Book. Posted in response to a request. The cinnamon, nutmeg and allspice are to taste. Thus no exact measurements.
Provided by JillAZ
Categories Sauces
Time 1h20m
Yield 1 quart
Number Of Ingredients 2
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.
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.
CANNING HOMEMADE CINNAMON APPLESAUCE
Homemade cinnamon applesauce is one of my favorite fall recipes. You can make it in your electric pressure cooker or instant pot. It is delicious comfort food, whether served warm or cold and makes an easy and yummy side dish. They are great to can for food storage, too! I've included the instructions. It's a great way to use your fall apples and boost your emergency preparedness at the same time!
Provided by Debra
Categories canning
Time 1h30m
Number Of Ingredients 7
Steps:
- In order to prep for canning, the first thing I do is load my mason jars and screw on caps into the dishwasher. Make sure you heat enough jars! The jars need to be HOT when the cinnamon applesauce is ready to put into them, so depending on how long of a cycle your dishwasher has, you will want to figure out when to turn it on accordingly. You want them to be in the rinse or dry cycle when you are ready to fill them, that way the jars are ready and hot right when you need them!
- The next thing you should do is have the rest of your canning supplies ready. That includes your wide-mouth funnel, jar lifter, lid magnet, and a hand towel. I put the lids in a sauce pan of water on the stove top, but I don't turn it on yet.
- You will also want to have your hot water bath pot filled with water roughly 2/3 (for quart jars)-3/4 (for pint jars) of the way full of the way. It needs to be filled high enough to cover the jars once you sink them, but you don't want the pot so full that the water overflows onto your stove when you put the jars in.
- First, peel and slice your apples. For that tedious job, I was VERY glad I had an apple peeler/slicer/corer on hand. It made the process fairly quick. Once the apples are all peeled and sliced, put them in the pressure cooker pot.
- Add 1/4 cup of water and 2/3 cup of sugar.
- Add the remaining ingredients and put the lid on the electric pressure cooker.
- Make sure the vent is closed. (You don't need to stir it first)
- On the manual setting, cook the cinnamon applesauce ingredients at high pressure for 7 minutes.
- When the seven minutes is up, wait for the pressure to release completely. After all of the pressure has released completely from your pressure cooker, unlock and open the lid.
- The apples are very soft at this point, so you can use a potato masher (that's what I use) or an immersion blender to blend it into sauce texture.
- At this point you can serve it warm or chilled, OR proceed with canning it.
- One at a time, carefully remove hot jar from dishwasher and place a wide-mouth funnel in top of the jar.
- Using ladle fill the jars with cinnamon applesauce, but leave about 1/2 - 1 inch of head space at the top (because it will expand).
- Using your lid magnet, remove a lid from the boiling water. Carefully place it on the jar.
- Wipe the bottleneck and top of lid dry with a towel and then screw on the cap.
- Using your jar lifter, place it in the water bath rack (the water in your water bath should be boiling).
- Repeat until all of the cinnamon applesauce has been jarred.
- Then, sink the jars in the boiling water bath. ***NOTE: If you have too much water in it when you go to sink the jars, you can use a mug to CAREFULLY remove some of the excess water FIRST.
- Replace the water bath lid.
- Keep the jars at a rolling boil with the lid on the water bath for 20 minutes - doing this is called processing. Adjust for altitude as needed.
- Next, turn off the heat and remove the water bath lid, being careful not to get burned by the steam.
- Once the steaming stops, use hot pads and carefully lift the tray out of the water bath.
- Leave them in the tray-lifted position to cool for 10 minutes or so before you remove them from the water bath with your jar lifter.
- Set them on a towel on the counter to dry. Once dry and completely cool, use a sharpie or canning jar labels to label the lid.
- Now put those beautiful jars in your food storage!
Nutrition Facts : Calories 144 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 5 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 4 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOMEMADE APPLESAUCE FOR CANNING
Do you love going apple picking in the fall? Here is a great way to preserve apples by turning them into homemade applesauce and canning it to enjoy all winter.
Provided by Grow a Good Life
Categories Canning
Time 1h30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 55 kcal, ServingSize 0.5 cup
BEST APPLESAUCE RECIPE FOR CANNING
How to make homemade applesauce is an easy skill to learn. Can and preserve applesauce with apples picked at upick farm or homegrown apples. Easy applesauce canning recipe.
Provided by All She Cooks
Categories Snack
Time 20m
Number Of Ingredients 4
Steps:
- Take the prepared apples and cover with just enough water to prevent sticking in a large stainless steel saucepan.
- Bring the apples and water to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally 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.
- If making smooth applesauce, puree the apples until smooth with a food mill or food processor.
- Add the apple purée back to the saucepan and add sugar & 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.
- Add the hot applesauce into jars leaving 1/2 inch head space. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Using a boiling water canner - process for 20 minutes. Makes about 8 (16 oz) pint jars.
Nutrition Facts : Calories 646 kcal, Carbohydrate 169 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 16 g, Sugar 146 g, ServingSize 1 serving
EASY APPLESAUCE RECIPE WITH CANNING TIPS
This easy applesauce recipe can be made using fresh apples, or made with the apple pulp from the remains of apples which have been steamed using a steam juicer. To create a unique flavor consider mixing apple varieties, while using honey as a natural sweetener. As easy as this applesauce recipe is to make, canning applesauce is just as simple!
Provided by Ann Accetta-Scott
Categories Canning
Time 50m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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).
HOW TO CAN APPLESAUCE
Went a little overboard picking at the apple orchard? No worries, we're going to show you how to can applesauce and stash your haul your months to come!
Provided by Cassie Johnston
Categories Canning + Preserving
Time 1h20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 161 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 4 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 3 milligrams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SLOW COOKER APPLESAUCE
Steps:
- Enjoy!
Nutrition Facts : Calories 94 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 4 g, Protein 0 g, SaturatedFat 0 g, Sodium 4 mg, Sugar 19 g, Fat 0 g, ServingSize 12 Servings, UnsaturatedFat 0 g
HOMEMADE APPLESAUCE: 5 FRUIT FLAVORS
Easy homemade fruit-flavored applesauce: 5 flavors and lots of ideas for variations!
Provided by Kathryn Doherty
Categories Appetizers & Snacks
Time 5m
Number Of Ingredients 16
Steps:
- For each flavor, just combine all ingredients in a blender and mix until smooth. Done!
Nutrition Facts : Calories 596 calories, Carbohydrate 154g grams carbohydrates, Fat 3g grams fat, Fiber 19g grams fiber, Protein 6g grams protein, Sugar 125g grams sugar
SARAH'S APPLESAUCE
This applesauce is delicious! I make it for my younger brother all the time and he loves it - and he hates canned applesauce!
Provided by PHATCAT
Categories Side Dish Applesauce Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 31.8 g, Fat 0.2 g, Fiber 3.5 g, Protein 0.4 g, Sodium 2.7 mg, Sugar 26.8 g
HOMEMADE APPLESAUCE
The James Beard Cookbook
Yield 4
Number Of Ingredients 4
Steps:
- Cut the apples into quarters, peel them and core them. As you peel them, put the apple pieces in a bowl of cold water to keep them from turning brown. When they are all peeled and cored, cut them into slices (or cubes) and put them in a saucepan with the water and salt. Cover and simmer gently until the apples are almost soft. Remove the lid and add sugar to taste. Apples vary so much in tartness that it is difficult to tell you just how much to use. You must add a little at a time, tasting to find out how sweet the sauce is. After it is sweetened enough, continue simmering for a few minutes to melt the sugar thoroughly and cook down the sauce. James Beard's Notes: If the apples are not tart enough (or you added too much sugar), add just a dash of lemon juice as they cook. Feel free to add your favorite spice to taste. Good choices are cinnamon, nutmeg, ground cloves, or mace. Cardamom and coriander are other flavors that some chefs are using. Smash the apples as they cook for a rustic look, or if you prefer a smoother sauce, you can strain it through a fine sieve or food mill after it has cooked. Don't forget that applesauce makes a wonderful gift!
APPLESAUCE
An easy, quick applesauce recipe. I have doubled it and canned it so we always have some on hand. My family loves it.
Provided by JACKSWIFE
Categories Side Dish Applesauce Recipes
Time 35m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 51 g, Fat 0.3 g, Fiber 4.6 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2 mg, Sugar 44.5 g
MAPLE APPLESAUCE
As with apple pie, a mixed variety of fresh apples is best tomake applesauce with, leaving the skins on boost nutrition and adds subtle pink hues. The addition of maple syrup creates a slightly sweet, very Fall flavor.
Provided by Marisa McClellan
Number Of Ingredients 4
Steps:
- Combine apple quarters, cinnamon sticks and water in a large stockpot. Cook over low heat, stirring occasionally, until apples are very tender, about 25 minutes.
- Process apples in batches through a Harvest Pro, food mill or food processor until smooth, removing cinnamon sticks. Alternately, crush apples with a potato masher for a chunkier texture.
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Return applesauce to stock pot, add maple syrup and bring to a simmer over medium heat, stirring constantly, for 10 minutes.
- Ladle hot applesauce into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 25 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
CANNING APPLESAUCE RECIPE
This is a really easy canning recipe for beginners. Learn how easy canning applesauce really is with this recipe.
Categories Side Dish
Time 55m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 249 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 6 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 11 grams sodium, Sugar 53 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CANNING APPLESAUCE
Our neighbor across the street offered us as many apples as we could pick! I think we got enough. We made applesauce! We cored and sliced apples and boiled them down with some water. This can also be done in a slow cooker. You can add spices like cinnamon or nutmeg, sugars, or leave it plain. We...
Number Of Ingredients 5
Steps:
- 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. 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, clean 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. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
MACINTOSH APPLE APPLESAUCE CANNING
Make and share this Macintosh Apple Applesauce Canning recipe from Food.com.
Provided by petlover
Categories Apple
Time 40m
Yield 4 1/2 pints
Number Of Ingredients 7
Steps:
- 1.) Mix all ingredients together and bring to boiling over medium-high heat.
- 2.) Turn heat down and simmer for 20 minutes, crush apples into smaller pieces while cooking and stirring.
- 3. Pour into prepared jars ( jars and lids in boiling water) then process 20 minutes. --follow usual canning directions!
Nutrition Facts : Calories 350.4, Fat 0.8, SaturatedFat 0.1, Sodium 154.4, Carbohydrate 92.4, Fiber 11.5, Sugar 75.6, Protein 1.3
APPLESAUCE NO SUGAR ADDED RECIPE FOR CANNING
I really enjoy a bowl of cold applesauce on a hot day... Especially this homemade applesauce NO SUGAR ADDED recipe! It's a refreshing treat without the guilt!
Provided by Juliea Huffaker
Categories Canning
Time 1h
Number Of Ingredients 3
Steps:
- First, Wash, peel, and core apples.
- Place sliced apples into a large bowl of water with a cup of bottled lemon juice to prevent browning.
- After all apples have been peeled, cored and sliced into ascorbic acid bath, drain apple slices and put them into a large (8-10-quart) cooking pot.
- Add 1/2 cup of water (or Apple Juice) for 14 pounds apples or 1 cup of water for 21 pounds apples. Adding enough water keeps apples from burning.
- Heat quickly until tender (5 to 20 minutes, depending on maturity and variety) Stirring occasionally to prevent burning. This recipe does not use a slow cooker or instant pot.
- For smooth applesauce, use an immersion blender, or potato masher or food processor to blend cooked apples. *****Skip the pressing step if you prefer chunky applesauce.****
- Add seasoning if desired now.
- Reheat sauce to boiling.
- Fill jars with hot applesauce, leaving ½-inch headspace.
- Add 1 tablespoon lemon juice to each quart jar, or half a tablespoon for each pint jar.
- Remove air bubbles with a butter knife.
- Wipe Rim with a damp cloth.
- Place & adjust lids.
- Process in a waterbath canner. Directions below -
Nutrition Facts : Calories 90 calories, Fat 0 grams fat, Fiber 3 grams fiber, ServingSize half a cup, Sugar 10 grams sugar
10 RECIPES WITH APPLESAUCE: APPLESAUCE CAKE & MORE!
This applesauce cake is perfectly moist, scented with cinnamon and brown sugar. And you mix the entire dough in the cake pan! No mixing bowls required.
Provided by Sonja Overhiser
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350F. Grease an 8-inch square baking pan.
- Put the flour, brown sugar, cinnamon, baking powder, baking soda, and salt into the baking pan. Use a fork to thoroughly mix the ingredients together.
- Use your hands to make a hole in the center of the dry ingredients. Into the hole, crack the egg and add the olive oil, yogurt, applesauce, and vanilla. Use a fork to mix the ingredients together until smooth and blended. Smooth the top of the batter with the side of a butter knife.
- Bake until the cake is fairly firm when you press lightly at its center and a toothpick inserted in the middle has no wet batter sticking to it, 25 to 30 minutes.
- Remove from the oven and leave on the counter to cool completely, 1 hour. Leave the cake in the pan. Dust with powdered sugar. Cut into pieces and use a small spatula to lift them from the pan.
Nutrition Facts : Calories 155 calories, Sugar 10.6 g, Sodium 141.1 mg, Fat 7.1 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 21.3 g, Fiber 0.6 g, Protein 2.3 g, Cholesterol 16.8 mg
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- Use apples that are sweet, juicy and crisp. For a tart flavor, add 1 to2 pounds of tart apples to each 3 pounds of sweeter fruit. Check out my list of apples and the best type(varieties) for making applesauce.
- Wash, peel, and core apples. If desired, slice apples into watercontaining ascorbic acid or bottled lemon juice to prevent browning.
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Reviews 1Calories 60 per servingCategory Dessert, Side Dish
PRESERVING AUTUMN: CLASSIC APPLESAUCE RECIPE
From simplebites.net
Reviews 36Estimated Reading Time 5 mins
10 BEST FALL CANNING RECIPES - CREATIVE HOMEMAKING
From creativehomemaking.com
5/5 (1)Estimated Reading Time 4 mins
BEST RECIPE FOR CANNING APPLESAUCE ON A BUDGET - CASH MAMA
From cashmama.ca
5/5 (10)Category Breakfast, Preserve, Side Dish, SnackCuisine American
HOMEMADE APPLESAUCE RECIPE FOR CANNING | NUTRIPLANET
From nutriplanet.org
Estimated Reading Time 11 minsCalories 113 per servingTotal Time 27 mins
BEST APPLESAUCE RECIPE FOR CANNING | SANTE BLOG
From santeesthetic.com
Estimated Reading Time 50 secs
HOMEMADE CHUNKY APPLESAUCE FOR CANNING RECIPES
From tfrecipes.com
HOME CANNING STRAWBERRY APPLESAUCE WITH RECIPE AND TIPS ...
From twoclassychics.com
BEST APPLESAUCE APPLE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CINNAMON APPLESAUCE RECIPE FOR CANNING | DEPORECIPE.CO
From deporecipe.co
HOMEMADE APPLESAUCE FOR CANNING | ALMANAC.COM
From almanac.com
THE BEST GUIDE TO CANNING APPLESAUCE (2021) - MILKWOOD
From milkwoodrestaurant.com
BALL CANNING RECIPE FOR APPLESAUCE - TFRECIPES.COM
From tfrecipes.com
APPLESAUCE RECIPE FOR CANNING - ALL INFORMATION ABOUT ...
From therecipes.info
34 CANNED APPLESAUCE IDEAS | CANNING RECIPES, CANNED ...
From pinterest.com
WHICH APPLES MAKES THE BEST APPLESAUCE - CANNING DIVA
From canningdiva.com
23 IDEAS FOR PRESSURE CANNING APPLESAUCE – BEST ROUND UP ...
From galapagosincentives.com
PRESSURE CANNING APPLESAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
THE 11 BEST APPLES FOR APPLESAUCE - THE SPRUCE EATS
From thespruceeats.com
BEST CHUNKY APPLESAUCE RECIPE FOR CANNING | DEPORECIPE.CO
From deporecipe.co
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