Canned Apple Sauce

Good evening everyone! Sorry, this post is a smidgen late. I have been busy today! I got up early this morning and started in on the mini-mountain of apple with my mom. We made and canned good ole fashion applesauce. Just like Grandma used to make. This recipe is so simple, so flexible, and so yummy. Applesauce isn't just for babies, it is also a healthy alternative for when you want something sweet. In this article today, I am not only going to tell you how to make it, but I am going to show you how to can it!

Please note that the details to the canning instructions are on a different article called Boiling Water Canning: Step by Step with Pictures. Please read that article before you start canning if you have never done it before! There are particular steps that going into canning that CANNOT be skipped or fudged on. Steps like sterilizing your jars, understanding times and altitude changes, as well as post canning-jar care. This is very important if you intend to can your applesauce, cause if not done correctly you can make yourself and your family very sick. Here is the link: Boiling Water Canning: Step by Step with Pictures.

Let's begin!

Ingredients

2 ½ to 3 ½ pounds of apples per quart

¼ Cup sugar per pound, or to taste

Ground Cinnamon, to taste

Directions

Wash and drain the apples before you start.

Core, peel, quarter, and then slice the quarts. You don’t necessarily have to core first. If you are like and don’t own an apple peeler, then you can take your potato peeler and peel the apples. Next, you can quarter them which will make it easier for you to cut the core out.

Place your apple slices into a large stockpot or saucepan (depends on how much you are doing) and put just enough water to keep them from sticking. The water shouldn’t cover the apples, because as the apples start to cook and break down their own juices come out.

Cover and cook the apples until they are soft (fork tender).

Next, you are going to want to purée (mash) the apples. You can do this in many ways and to varying degrees. You can use a food processor, a food mill, an immersion blender, or a good ole fashion potato masher. You also do not have to mash them completely if you like chunkier apple sauce.

Now comes the sugar. This step is optional and to taste. The standard is ¼ cup per pound but that is entirely up to you. We usually add more at our house cause we like our apple sauce super sweet. Just like the sugar, ground cinnamon is optional and to taste. You can also add nutmeg and/or allspice as well. It is very versatile and can be made to preference.

Photo Courtesy of Ball Blue Book

Bring apple sauce to boil and fill jars. Make sure to leave between 1 inch to ½ inch of headspace. Remember to remove the air bubbles, clean the jar rim and place the rings and lids on.

Photo Courtesy of Walmart.com

Process pints and quarts for 20 minutes in a boiling water canner. Don't start timing till the water is boiling. Also, you may have to adjust the time depending on your altitude. Please see the chart below. 

Photo Courtesy of Ball Blue Book

Once your time up, take the jars out of the water canner place them on a towel in a non-drafty area. Your jars should seal as they cool. Don't touch them! You will hear them pop. If you are like me and worry, you can listen and count the pops. Now they say you should let them sit untouched for 24 hours but I always check to see if they have sealed after about 2 hours. That way I can put it the unsealed jar(s) in the refrigerator so I can reprocess it later. Just give the lids a light touch to see if they are sealed or if they still spring up and down. For the rest of the post canning jar care please see my page on Boiling-Water Canning: Step By Step with Pictures.

I hope you enjoyed this article and the other one linked to it. If you have any questions or need more details please leave them in the comment section below and I will get back to you ASAP!