Canning Applesauce Preserving Apples 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.

CANNING APPLE SAUCE

Steps:

• Prepare a very large pot or bowl with acidulated water in it (by adding lemon juice or ascorbic acid.)
• Wash, peel, core, seed and slice the apples.
• As you work, work in such a way that peeled apple never rests outside the water, to prevent discolouration.
• Put drained apple slices in a large pot.
• For every 1.25 kg (3 lbs / 20 to 30 medium apples / 12 cups prepped) in the pot, add about 125 ml (1/2 cup) water.
• Bring to a boil, stirring occasionally, and then reduce to a good simmer for 5 minute to 20 to 30 minutes until all the apple is tender (how long will depend on the apple variety) and starting to break down.
• Press through a food mill or sieve or put through a blender or food processor, OR skip this step if you want a chunky sauce.
• Put sauce back in pot. If desired, sweeten it with up to 2 tablespoons sugar per litre / quart of sauce you estimate you have.
• Bring back to a boil.
• Pack hot applesauce into half-litre (US pint) jars or 1 litre (US quart) jars (OR SMALLER.)
• If desired, add 1/2 tablespoon bottled lemon juice per half-litre/ US pint, one tablespoon to the litre / quart jars.
• Leave 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner or pressure canner.
• Water bath / steam canner: half-litre (US pint) size jars for 15 minutes and litres / quarts for 20 minutes; increase time as needed for your altitude.
• Pressure canner: half-litre (US pint) size jars for 8 minutes and litres / quarts for 10 minutes at 5 lbs (35 kPa) weighted gauge, 6 lbs (42 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
• (Note: if you do use smaller size jars, use processing directions for half-litre (pint) jars.

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).

CANNING APPLESAUCE {PRESERVING APPLES}

Steps:

• Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 2 inches once the water is boiling.
• Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the applesauce is.
• Wash and sanitize your jars. You'll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 200 degrees F.
• Wash your lids and set aside in clean place. You no longer need to simmer lids in water to keep them sterile.
• Set a medium/large pot of water to medium high on your stove.
• Wash your apples and cut into eighths, or more if you have particularly large apples.
• Add apples to the hot water and cook until they have softened (1-5 minutes depending on your type of apple).
• Remove using a slotted spoon and place in a strainer set into a large bowl.
• Run the apples through a food mill to remove the seeds and skins. Keep warm until ready to can (I use my slow cooker set to warm).
• Return the burner to high and bring the water in the canner back to a rapid boil.
• Using a canning funnel, ladle in the warm applesauce into jars, leaving 1/2 inch of headspace. Remove any bubbles from the jar (I use a plastic chopstick).
• Use a wet clean rag and wipe the rim of the jars to make sure it is free of any food.
• Place a clean lid on the jar. Add a ring, and tighten to fingertip tight.
• Lower your jars into the canner using canning tongs/jar lifter.
• Secure the lid and set the timer for 15 minutes for pints or 20 minutes for quarts. For canning at different altitudes, check out the guide in the post for adjusted processing times.
• When the time is up, turn off the stove and let the jars sit for 5 minutes in the canner and then lift them out with canning tongs.
• Place hot jars on a towel where they can sit undisturbed for 12 hours.
• Pretty soon you'll start hearing some "pops and pings" which are the sounds of the jars sealing.
• After a few hours, to check for sealing, gently press down in the middle of the lid. If the lid has no give, it's sealed. If you can press the lid in and it pops a bit, your jars are not sealed. You can reprocess them or store them in the fridge or freezer (only freeze jars that are wide mouth).