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).
HOW TO CAN APPLESAUCE
Went a little overboard picking at the apple orchard? No worries, we're going to show you how to can applesauce and stash your haul your months to come!
Provided by Cassie Johnston
Categories Canning + Preserving
Time 1h20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 161 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 4 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 3 milligrams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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).
Nutrition Facts : ServingSize 1 cup, Calories 103 kcal, Carbohydrate 27 g, Fat 0.2 g, Sodium 5 mg, Fiber 2.7 g, Sugar 23 g
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.
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- 2 hours before you need the jars, run them through the dishwasher on the hottest wash (ours is called hygiene but it may be called sterilise on your machine) Keep the door shut until you are ready for the jars as it will keep them warm until you are ready to use them. If you don’t have a dishwasher, wash the jars thoroughly in hot soapy water and place them in the oven at 150°C for at least 15 minutes or until you need them.Wash the lids and seals thoroughly in hot soapy water and leave to drain until you need them.
- Give the apples a quick wash by filling up a large bowl or a clean sink with water, and giving the fruit a light wipe down. Once the apples have been cleaned, peel, core and slice them into roughly 8 pieces and place them in a large pot covered with water to help stop them going brown while you prepare the rest of the apples.
- You have 3 options for cooking the apples here:Instant pot/multi cooker (my prefered method)Add the apples and water to the instant pot, set it to manual pressure cook for 8 minutes and let it manually release pressure for 10 minutes. Stir the apples and they are ready to go into jars.Slow cookerAdd the apples and water to the slow cooker and cook for 4 hours on high until soft. Once cooked, use a potato masher or stick mixer (immersion blender) to puree the apples to a sauce consistency.Pot on the stoveAdd the apples and water to a large pot and cook over a low heat (covered, but checking and stirring regularly to ensure they don’t stick to the bottom of the pot) for about 45 minutes. Once cooked, use a potato masher or stick mixer (immersion blender) to puree the apples to a sauce consistency.
- While the apples are cooking, add enough hot water to the pot to ensure that the jars will be covered by at least 1 inch of water and bring it to the boil (covered makes it quicker) This can take some time depending on the size of the pot you are using so allow at least 30 minutes for it to come to the boil.Place the rack or a clean tea towel in the bottom of the pot – this is to keep the jars from being in direct contact with the bottom of the pot.
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