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).
CANNED APPLESAUCE
Don't let any apples go to waste this fall, use this applesauce recipe to can your apples to enjoy all year. It only takes 3-4 ingredients depending on if you want to add cinnamon flavor. Don't just sit there, get canning applesauce!
Provided by BHG Test Kitchen
Time 1h40m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 80 kcal, Carbohydrate 21 g, Sodium 1 mg, Sugar 18 g, ServingSize 6 pints or 3 quarts, UnsaturatedFat 0 g
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)
This is another from the Ball Blue Book. Posted in response to a request. The cinnamon, nutmeg and allspice are to taste. Thus no exact measurements.
Provided by JillAZ
Categories Sauces
Time 1h20m
Yield 1 quart
Number Of Ingredients 2
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.
APPLESAUCE
An easy, quick applesauce recipe. I have doubled it and canned it so we always have some on hand. My family loves it.
Provided by JACKSWIFE
Categories Side Dish Applesauce Recipes
Time 35m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 51 g, Fat 0.3 g, Fiber 4.6 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2 mg, Sugar 44.5 g
THE BEST HOMEMADE APPLESAUCE
After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.
Provided by Food Network Kitchen
Categories condiment
Time 1h35m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
- Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
- Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.
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