Homemade Applesauce Canning Recipe Recipe 45 Food

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

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.

THE BEST HOMEMADE APPLESAUCE

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.

APPLESAUCE

Steps:

• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

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.

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

Steps:

• Preheat the oven to 350 degrees F.
• Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature.

APPLESAUCE

Steps:

• Put the apples and water in a saucepan.
• Cover and bring to the boil.
• Boil over low heat, stirring occasionally, 20 minutes.
• Stir in sugar and cook until it dissolves.
• Add cinnamon or nutmeg.
• Serve warm or cold.