Applesauce Recipe For Canning

HOW TO CAN APPLESAUCE

Steps:

• Core and cut your apples. Leave the skin intact but cut off any bad spots. This is where an apple corer/slicer comes in handy -- makes it very quick to fill your pot.
• Fill the bottom of your pot with one inch of water, add a lid and bring to a boil.
• Once the water begins to boil, stir, reduce heat to medium and let the apples soften for approximately an hour. (The lid should remain on during the heating process). Stir occasionally to prevent burning.
• Once apples are soft, remove from heat.
• **Hint - if there is a lot of extra liquid, remove the liquid to prevent your applesauce from being too runny. Save the juice to be used in later recipes.
• While the apples are warm, run them through your food mill and return the applesauce to the stove on medium heat. (No need for a lid now)
• Add cinnamon to taste and return to a light simmer.
• Add to sterilized and heated quart jars. Place a warm lid and ring on the jar and place into your canner. Water bath jars by placing water at least one inch above the tops of the jars and wait until the water begins to boil. Boil for 20 minutes.
• Once your time is up, remove canner from the heat source and let the jars sit in the warm water for 10-15 minutes.
• Remove jars and let cool on a towel in a cool place, away from drafts. You should begin to hear that wonderful 'POP' sound of the jars sealing. Let cool for 24 hours - then check by pushing down on the lids to make sure the jars have sealed. If you can not press in the lid, store in a cool dark place for up to a year. If the jar did not seal properly, immediately place in the refrigerator and eat within 4 weeks.

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 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.

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.

CANNING APPLESAUCE

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

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.

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.

CANNING APPLE SAUCE

Steps:

• Prepare a very large pot or bowl with acidulated water in it (by adding lemon juice or ascorbic acid.)
• Wash, peel, core, seed and slice the apples.
• As you work, work in such a way that peeled apple never rests outside the water, to prevent discolouration.
• Put drained apple slices in a large pot.
• For every 1.25 kg (3 lbs / 20 to 30 medium apples / 12 cups prepped) in the pot, add about 125 ml (1/2 cup) water.
• Bring to a boil, stirring occasionally, and then reduce to a good simmer for 5 minute to 20 to 30 minutes until all the apple is tender (how long will depend on the apple variety) and starting to break down.
• Press through a food mill or sieve or put through a blender or food processor, OR skip this step if you want a chunky sauce.
• Put sauce back in pot. If desired, sweeten it with up to 2 tablespoons sugar per litre / quart of sauce you estimate you have.
• Bring back to a boil.
• Pack hot applesauce into half-litre (US pint) jars or 1 litre (US quart) jars (OR SMALLER.)
• If desired, add 1/2 tablespoon bottled lemon juice per half-litre/ US pint, one tablespoon to the litre / quart jars.
• Leave 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner or pressure canner.
• Water bath / steam canner: half-litre (US pint) size jars for 15 minutes and litres / quarts for 20 minutes; increase time as needed for your altitude.
• Pressure canner: half-litre (US pint) size jars for 8 minutes and litres / quarts for 10 minutes at 5 lbs (35 kPa) weighted gauge, 6 lbs (42 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
• (Note: if you do use smaller size jars, use processing directions for half-litre (pint) jars.

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.

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.

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 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!

CANNING APPLESAUCE {PRESERVING APPLES}

Steps:

• Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 2 inches once the water is boiling.
• Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the applesauce is.
• Wash and sanitize your jars. You'll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 200 degrees F.
• Wash your lids and set aside in clean place. You no longer need to simmer lids in water to keep them sterile.
• Set a medium/large pot of water to medium high on your stove.
• Wash your apples and cut into eighths, or more if you have particularly large apples.
• Add apples to the hot water and cook until they have softened (1-5 minutes depending on your type of apple).
• Remove using a slotted spoon and place in a strainer set into a large bowl.
• Run the apples through a food mill to remove the seeds and skins. Keep warm until ready to can (I use my slow cooker set to warm).
• Return the burner to high and bring the water in the canner back to a rapid boil.
• Using a canning funnel, ladle in the warm applesauce into jars, leaving 1/2 inch of headspace. Remove any bubbles from the jar (I use a plastic chopstick).
• Use a wet clean rag and wipe the rim of the jars to make sure it is free of any food.
• Place a clean lid on the jar. Add a ring, and tighten to fingertip tight.
• Lower your jars into the canner using canning tongs/jar lifter.
• Secure the lid and set the timer for 15 minutes for pints or 20 minutes for quarts. For canning at different altitudes, check out the guide in the post for adjusted processing times.
• When the time is up, turn off the stove and let the jars sit for 5 minutes in the canner and then lift them out with canning tongs.
• Place hot jars on a towel where they can sit undisturbed for 12 hours.
• Pretty soon you'll start hearing some "pops and pings" which are the sounds of the jars sealing.
• After a few hours, to check for sealing, gently press down in the middle of the lid. If the lid has no give, it's sealed. If you can press the lid in and it pops a bit, your jars are not sealed. You can reprocess them or store them in the fridge or freezer (only freeze jars that are wide mouth).

APPLESAUCE

Steps:

• In a 2 quart saucepan over medium heat, combine apples, water, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in sugar, and simmer 5 more minutes.

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 -