CANNING HOMEMADE CINNAMON APPLESAUCE
Homemade cinnamon applesauce is one of my favorite fall recipes. You can make it in your electric pressure cooker or instant pot. It is delicious comfort food, whether served warm or cold and makes an easy and yummy side dish. They are great to can for food storage, too! I've included the instructions. It's a great way to use your fall apples and boost your emergency preparedness at the same time!
Provided by Debra
Categories canning
Time 1h30m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 144 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 5 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 4 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PRESSURE-COOKER CINNAMON APPLESAUCE
Homemade applesauce is a breeze in an electric pressure cooker. A few minutes of prep and a short cook time put this treat on the table very quickly! -Ally Billhorn, Wilton, Iowa
Provided by Taste of Home
Time 25m
Yield 8 cups.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally., Mash apples with a potato masher or use an immersion blender until blended. Serve warm or store in airtight container in the refrigerator.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 3g fiber), Protein 0 protein.
PRESSURE-COOKER HOMEMADE CHUNKY APPLESAUCE
This applesauce is so easy. My family loves the things I make from scratch, and it's good knowing exactly what I'm putting in it! -Marilee Cardinal, Burlington, NJ
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 15m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- Peel, core and cut each apple into 8 wedges. Cut each wedge crosswise in half; place in a 6-qt. electric pressure cooker. Add remaining ingredients., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally. Mash apples with a potato masher or use an immersion blender until sauce is desired consistency.
Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 0 protein.
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