Canning Applesauce

Canning applesauce is not only easy, but also a good way to use up extra apple from your tree. This is a guide about canning applesauce.

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Canning Applesauce

Canning ApplesauceMy sons love homemade applesauce and are always thrilled to help make it. We add nutmeg for a little kick.

Ingredients:

  • 8 lb. tart apples (I prefer Gravensteins; Golden Delicious will make a sweeter applesauce)
  • 2 cups water
  • 1 - 1 1/2 cups sugar
  • cinnamon, to taste
  • nutmeg, to taste

Directions:

Core and chop apples. I find it works best to use a Apple Peeler Corer Slicer as it speeds the process along and it's much easier to mill the applesauce without the skins. The boys really love this part! Putting Apple on Peeler Peeling Apple

Once I have my apple spirals, I chop them in half. I usually go ahead and do up some extra apples for pies while I'm at it.

Place apples and water in a 8-quart stockpot and bring to a boil; reduce heat and simmer, covered, for 15 to 20 minutes, stirring often.

Cooking Down Apples

Press apples through a food mill or sieve. You can use a colander if that is all you have. This is another step where I have no trouble finding help :) Return pulp to kettle. Add sugar, cinnamon, and nutmeg, to taste. You can add additional water if the applesauce seems too thick.

Straining Apples

Ladle into sterilized pint jars leaving 1/2 inch head space. A funnel designed for canning jars makes this much tidier. Wipe jar rims and lid with canning lids that have been boiled and ring. Tighten rings. Process in a boiling water canner for 15 minutes (20 minutes if you use quart jars). Makes 6-7 pints.

Putting in Jars

Applesauce can be frozen if you don't want to can it.

By cs_jag from Hillsboro, OR

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Food and Recipes CanningMarch 1, 2012
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