Ball Canning Recipe For Applesauce

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CANNING APPLESAUCE



Canning Applesauce image

Canning Applesauce

Provided by Sharon Peterson

Categories     Side Dish     Snack

Number Of Ingredients 11

Apples ((about 21 pounds))
Sugar
Cinnamon ((optional))
Water bath canner
Canning funnel, lid lifter, and jar lifter
Ladle and bubble tool
Canning jars, seals, and rings
Vegetable peeler or apple peeler/corer/slicer
Sharp knife
Food mill
Large pot

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.

HOW TO CAN APPLESAUCE



How to Can Applesauce image

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

12 pounds apples, peeled, cored, quartered, treated to prevent browning (see notes) and drained (about 36 medium)
Water
3 cups granulated sugar, optional
4 tablespoon lemon juice
8 Ball® (16 oz) pint glass preserving jars with lids and bands

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

APPLESAUCE (FOR CANNING)



Applesauce (For Canning) image

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

3 lbs apples
water

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.

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