Canning AppleSauce

 

 

 

 

This year I have an apple tree in  my yard. The apples were great. The ones that had weren't perfect we fed to the rescue horses down the street. The good ones we had enough to share and some to can. What to can... Well easy enough someone mentioned applesauce. Oh duh I thought. Well spoken, it was easy and delicious, and so much better for your health. You control all ingredients that go into it. Great for making your own baby food too.

 Ingredients
3 to 4 lbs of peeled, cored, and quartered apples.
Juice of one lemon
1/4 cup of dark brown sugar
1/4 cup of white sugar

Method
Peel and core your Apples. I use this great little gadget called an apple machine peeler. (I also cheat and use it to peel and cut potatoes)

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.















Remove from heat. working in batches purée until smooth, you can mash with potato masher, mill with a food mill or a food processor  or blend depending on the desired consistency. I used a blender this time.















At this time you may add cinnamon and sugar to meet your taste.
Ready to serve, either hot or refrigerated.
Freezes easily, lasts up to one year in a cold freezer.

To Can

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
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.