Macintosh Apple Applesauce Canning Recipes

MACINTOSH APPLE APPLESAUCE CANNING

Steps:

• 1.) Mix all ingredients together and bring to boiling over medium-high heat.
• 2.) Turn heat down and simmer for 20 minutes, crush apples into smaller pieces while cooking and stirring.
• 3. Pour into prepared jars ( jars and lids in boiling water) then process 20 minutes. --follow usual canning directions!

SARAH'S APPLESAUCE

Steps:

• In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

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.

CLASSIC APPLESAUCE

Steps:

• Peel, core, and slice apples.
• In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
• Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
• Let cool, then transfer applesauce to airtight containers.

HOMEMADE MANGO APPLESAUCE

Steps:

• Core the apples. Peel if desired.
• Peel mango and cut into bite sized pieces.
• Cut apples into bite sized pieces.
• Add apples and mango to a large pot or Dutch oven. Add just enough water to keep fruit from sticking.
• Cook over medium heat, stirring occasionally, until fruit is soft.
• Transfer cooked fruit to a blender, food processor, or food mill.
• Process to desired consistency.
• Return to Dutch oven. Taste pureed fruit.
• Add honey if desired. Stir to mix well.
• Ladle hot sauce into pint jars.
• Cover with two-piece lids and process in a water bath canner for 20 minutes.
• Remove from canner and let cool overnight.