Homemade Applesauce Canning Recipe Recipe 45

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.

HOW TO CAN APPLESAUCE

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.

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.

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.

BEST APPLESAUCE RECIPE FOR CANNING

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.

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.

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).

EASY APPLESAUCE RECIPE WITH CANNING TIPS

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.

CANNING APPLESAUCE RECIPE

Steps:

• Wash your Ball quart or pint jars with soap and water. Place on a baking sheet and set in an oven preheated to 225 degrees F until you are ready to put the sauce in.
• Wash the apples and drain.
• Slice apple chunks away from the core. The pieces don't need to be identical in size. This works best for small apples. You can also use an apple slicer and corer if you wish.
• Add water to the water bath canner and bring to a boil.
• While you are waiting for the canner, add an inch or so of water to your stock pot. Add all the sliced apples and the citric acid, if using.
• Bring apple mixture to a boil. Once it boils, bring the heat down to a low simmer. Simmer for 30 minutes.
• Remove the apples from the heat. Place the immersion blender in the hot apple mixture and blend until smooth, about 2-3 minutes.
• Taste the sauce and add in honey to sweeten and cinnamon to flavor if you would like.
• Place the canning funnel on the top of your Bell mason jars. Fill to about 1/2 inch from the top to allow for some airspace for proper sealing. If any sauce landed on the rim, wipe this off with a clean rag.
• Add the new lid to the top of the jar. When canning applesauce, the NEW lid is the most important step. Screw the canning rim onto the jar and tighten it gently. You will want a potholder on your hand to avoid burning yourself.
• Place the prepared jars into the water bath with a jar grabber. Use the chart in this post to determine the time you will need to process the jars. Generally speaking, 20 minutes for pint jars is adequate and 25 minutes for quart jars, unless you are at very high altitude.
• Once you have boiled the jars for the time indicated in the chart, remove the jars with the jar grabber and allow to cool. You will hear the jars pop, but the sound isn't required. You will notice after an hour or so that the jars will have a vacuum seal.After they have cooled overnight, you should loosen the rings to prevent rust.

CANNED APPLESAUCE

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.

CANNING HOMEMADE CINNAMON APPLESAUCE

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!

APPLESAUCE

Steps:

• First peel, core, and cut your apples into slices. (An apple peeler/corer/slicer may come in handy for this part, but you can do it by hand.)
• Place apple slices in a large pot and add 1 cup of water. Cook the apples over medium heat, stirring often, until tender. Mash the apples with a potato masher. If you want an even smoother consistency, puree them in a blender.
• At this point you can add a little extra water if you need to, depending on how thick or thin you want your applesauce. I like to reach the consistency of slightly runny pudding.
• You can also add sugar at this point, depending on how sweet you want your applesauce. Add a little at a time and taste it until it's how you like.
• The applesauce will also sweeten over time, in the jars, so keep that in mind when adding sugar. I use white granulated sugar because brown sugar makes the applesauce dark, but either will work.
• Sprinkle with cinnamon. Enjoy warm or cold! Store in the fridge for up to 7-10 days.