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 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
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
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.
EASY APPLESAUCE
Use fresh cooking apples for this for best results. Some examples are Cameo, Golden Delicious, Granny Smith, Jonathans, Gravensteins, etc. I like to use a mixture for more balanced flavor. You can add sweeteners and spices of your choice to this, but taste it first. The cider does add some sweetness and some apple varieties are more naturally sweet. TNT
Provided by PalatablePastime
Categories Apple
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Place apples and cider into a large saucepan and bring to a boil. Lower heat, cover and simmer for 30 minutes or until apples are tender. Allow to cool.
- Run cooked apples through a food mill. Add any sweeteners or spices at this time.
- Serve chilled for best flavor.
Nutrition Facts : Calories 98.4, Fat 0.3, SaturatedFat 0.1, Sodium 1.9, Carbohydrate 26.1, Fiber 4.5, Sugar 19.6, Protein 0.5
QUICK & EASY APPLESAUCE
I had a bunch of apples to use up an I found a basic applesauce recipe and then fiddled around with it.
Provided by QuietPoet2004
Categories Apple
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put water and apples in pot.
- Bring to a boil.
- Reduce heat to low. Simmer approx 25 minutes, or until soft -- stirring occasinally.
- Slightly mash apples. Add sugar, cinnamon and all spice.
- Mix well, and let simmer about 5 more minutes.
- If you want a smoother texture sauce, pour into a blender, and Puree until desired texture.
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