How To Can Applesauce

In a saucepan combine apples water sugar and cinnamon. How to can applesauce.



How To Can Applesauce A Step By Step Tutorial

To transfer it to mason jars.

How to can applesauce. Bring to a boil over medium high heat. Cook the apples over medium heat stirring often until tender. This keeps the applesauce from getting a metallic taste.

For a tart flavor add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit. Sterilize the lids and rings as emily said and after the jars are filled with applesauce can at five pounds for five minutes. After the bowl is full add sugar to the applesauce cup of sugar for each quart.

Stir the sauce juice and sugar together before putting your applesauce in jars. At this point you can add a little extra water if you need to. This keeps the jars from getting messy.

Basically you put the cooked apples including the skins seeds cores and stems into the top hopper and use the wooden plunger to push it in. You can also can the applesauce but the canning side of things is another story for another time and for this size of batch i will just store it in the fridge. If you want an even smoother consistency puree them in a blender.

Remove the warm jars from the canner and fill with hot applesauce. Please read using pressure canners and using boiling water canners before beginning. Cook 5 star weekday dinners every time.

Allow to cool then mash with a fork or potato masher. The basic idea behind how to make applesauce is to cook the apples mush them up and add sweetener if desired getting rid of the skins and cores somewhere along the way. With the lids on the applesauce will stay good in the fridge for awhile and the mason jars make it easy to just grab smaller portions.

I found that you have to reduce the pressure very slowly or the applesauce will ooze out of the jars and break the seal. Taste the applesauce and add your cinnamon and any other spices if using. Cover and cook over medium heat for 15 to 20 minutes or until apples are soft.

Wash peel and core apples. If you have a food mill or strainer you can cook the apples before getting rid of the skin and cores. Bring the applesauce to a boil over medium high heat while stirring to prevent sticking.

After youre done making your applesauce use a canning funnel to fill your jars. Mash the apples with a potato masher. Get a full year for 10.

You can use the extra applesauce to make apple butter. Place apple slices in a large pot and add 1 cup of water. If this is your first time canning it is recommended that you read principles of home canning.

You can also use a simple metal sieve but it will be very tedious hard work if you plan on making applesauce every year spring for the 25 bucks for the foodmill. Start out with just a little and adjust until you are happy with the flavor. 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.



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