How to Can Applesauce
Learning How to Make Applesauce Recipe for Canning
Several years back now we took a trip to one of the local apple orchards, picked a ton (okay not literally a ton) of apples and came home with them ready to cook up a storm.
It was a great trip with the grandparents, who were visiting from out of state, and full of memory making moments.
All of which are absolutely delicious mind you. But, that Apple Caramel Cheesecake dessert…what can we say but wow.
We absolutely loved it.
And of course, making homemade applesauce to can and put up for the winter. Because who doesn’t like eating the freshest applesauce in the world?
Not to mention smelling the fragrant aroma of apples simmering on the stove–simply delicious.
The thing about making applesauce is that you can make it super chunky–think apple pie filling perfect for our Overnight Apple Pie French Toast–or you can make it smooth.
Either way, this applesauce is sure to be a great addition to many recipes.
Think Applesauce Muffins.
Fall is in the air and we can’t get enough of apple inspired desserts and cool weather recipes.
How to Make Applesauce
- 12 lbs apples, peeled, cored & quartered(about 36 medium)
- 3 cups granulated sugar, optional
- 4 Tbsp lemon juice
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
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