Applesauce No Sugar Added Recipe For Canning

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).

APPLESAUCE NO SUGAR ADDED RECIPE FOR CANNING

Steps:

• First, Wash, peel, and core apples.
• Place sliced apples into a large bowl of water with a cup of bottled lemon juice to prevent browning.
• After all apples have been peeled, cored and sliced into ascorbic acid bath, drain apple slices and put them into a large (8-10-quart) cooking pot.
• Add 1/2 cup of water (or Apple Juice) for 14 pounds apples or 1 cup of water for 21 pounds apples. Adding enough water keeps apples from burning.
• Heat quickly until tender (5 to 20 minutes, depending on maturity and variety) Stirring occasionally to prevent burning. This recipe does not use a slow cooker or instant pot.
• For smooth applesauce, use an immersion blender, or potato masher or food processor to blend cooked apples. *****Skip the pressing step if you prefer chunky applesauce.****
• Add seasoning if desired now.
• Reheat sauce to boiling.
• Fill jars with hot applesauce, leaving ½-inch headspace.
• Add 1 tablespoon lemon juice to each quart jar, or half a tablespoon for each pint jar.
• Remove air bubbles with a butter knife.
• Wipe Rim with a damp cloth.
• Place & adjust lids.
• Process in a waterbath canner. Directions below -

QUICK HOMEMADE APPLESAUCE - NO SUGAR ADDED

Steps:

• Peel and core apples (I prefer to leave the skin on a few of them because I like the taste and texture). Cut apples into approximately 1 inch cubes.
• Add all ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly.
• Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.
• Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.