Instructions and Simple Applesauce Recipes
There are some secrets
to canning applesauce successfully, and these I share with you today.
First of all, not all apples are equal. There are some that make great
sauces, and others that don't.
I like using a variety of apples in my applesauce, as I believe only
using one variety doesn't give you that lovely complexity in taste that
you are after. You can see some of the best apple varieties for making
sauce below, which
In addition, making applesauce also involves the decision on whether to
steam or boil, peel or not peel add spices, or any additional sugar.
What you choose to
do, will affect the end product. But I think that the best canning
applesauce recipes are ones where the skins are left on. This gives you
an amazingly delicious sauce, and really does make a difference to the
Which Apple Varities make the Best Applesauce when Canning?
The late fall and winter
apple varieties are usually slightly acid, and they keep their flavor
than the sweeter varieties. But keep an eye out for the following
apples that make good applesauce in no particular order; Idared and
Jonathan which I grow for canning, Beacon, Cortland, Lodi, Baldwin,
Greening, McIntosh, Russets, Greening, Newton Pipin, Winesap, Wealthy,
Northern Spy, Rhode Island and Yellow transparent.
When canning applesauce, use apple varieties that have a soft to semi-firm texture, are juicy
and relatively sweet. Hard, very tart apples do not make
Do not use green, immature or early apples. Use apples that are mature,
semifirm, but not overripe. You can used bruised apples, as long as you
cut out the bruised area. Avoid any apples that have a wrinkled skin.
Canning Applesauce and Yields
6-9 medium apples will
weigh about 2 -3 pounds. This will make 1 quart of applesauce. If you
use 10 lbs of apples, you will end up with 4 quarts of applesauce. 1
bushel of apples is 48 lbs, which will make 15-18 quarts of applesauce.
That's a lot of applesauce!
Canning Applesauce Spices and Adding Sugar
Some people don't like
adding spices to their applesauce, but I can't think how you would not
want to add spices, giving your applesauce a whole new dimension in
I like using cinnamon, allspice and occasionally some nutmeg, but
mostly cinnamon and allspice. You can also use either spice on its own.
Some also like cloves. Personally, I find the taste a little strong for
And now we come to canning applesauce and sugar. Apples are generally tart in taste, that is
make such great sauce, but there are some who insist on adding sugar to
their sauces. I am against sugar for a number of health reasons, but,
if you are hell-bent on adding sugar to your applesauce, then do so
when the apples are softening in the saucepan and add just enough sugar
to take the edge off the tartness.
You don't need so much sugar that that is all you taste, rather than
the apples themselves. A guideline is using 1 tablespoon of sugar for
every pound of apples.
A recently made bottle of
General Instructions for Canning Applesauce
Only use unblemished,
medium-sized apples. Peel, core and cut into 1/4 inch slices. Place in
some water that has a teaspoon or two of cider vinegar added to it.
This stops your apples from browning. If you don't have cider vinegar,
you can add a large squeeze of lemon juice.
Drain, and place in a saucepan with a little water added. You don't
want too much or else, the taste will be diluted, on the other hand you
don't want too little that you end up scorching your fruit. About 1/2
cup per quart of sliced apples is enough.
Cook until soft, and put it through a food mill or food processor for a
really smooth apple sauce, or mash with a fork or potato masher.
At this stage, taste your applesauce and see if you want to add some
more cinnamon or allspice, or sugar if you are using it.
If you wanted to, in order to futher intesify the apple
flavors you can use apple juice instead of water. To me, adding the
apple juice is a win-win situation. Not only do you end up with more
flavor in your applesauce, you also add a little bit of natural sugar
which will take the edge of the tartness, without resorting to using
Put the applesauce back onto the heat and bring it to the boil. Ladle
the sauce into hot, sterilized jars, leaving a 1/4 inch headspace.
Place the bottles in a large saucepan that has either an upturned place
or a wire cake rack on the bottom of the saucepan to stop the bottle
from cracking under the intense heat from the plate. Make sure that
there is enough water between each bottle.
Cover the bottles with boiling water until there is an inch of water
over the bottles. Bring the water back to the boil and start the timing
once the water is at a rolling boil. Process 10 minutes for
half-pints, 15 minutes for pints
and 20 minutes for quarts.
More Canning Applesauce Recipes
Canning Applesauce with the Skin on
This is my favorite
applesauce recipe, not only because it is a quick and easy to make, but
because by leaving the skins on, I think it gives the sauce a much
I use it when processing my own apples because they are grown
and never sprayed with any toxic insecticides. Only use this
recipe if you are using fruit you have either grown organically
bought from an organic store.
Core and chop up 3 lbs of apples, leaving the skins on. This gives the
sauce a nice, rich color and a good flavor. Try using at least 2 if not
3 different canning apple varieties. Place the chopped apples into a
saucepan along with 1/2 cup water and 2 tablespoons bottled lemon
juice. Cook over a medium heat until the apples are tender, about 15
Put the apples through a food mill or mash them up. Heat up the sauce
once more, adding any spices that you want to add and any sugar to
taste. Once boiling, remove from the heat, ladle into hot, sterilized
jars and process for 10 minutes if using half-pint jars, 15 minutes if
using pint jars, and 20 minutes if using quarts.
A Simple Canning Applesauce Recipe
I call this the "naked
recipe" because there are no additional spices, or liquids in this
recipe. This is applesauce reduced to the minimum. Peel,
core, and steam the apples until soft, run through a food mill or
colander, return to the heat and heat thoroughly. Place hot into cans
or jars, and seal at once. Process for ten minutes at 212° Fahrenheit
in a hot-water bath.
Canning Applesauce with Sweet Cider
Peel, core and quarter
10 lbs apples. As you quarter them, place them in a bowl of water with
added lemon juice to stop them from going brown. When you have
finished, drain the apples and place them in a large saucepan. Add 2
quarts of sweet apple cider to the apples and bring to the boil. Cook
over a medium heat until tender.
Stir often to make sure that the apples are not catching at the bottom.
Have your hot, sterilized jars ready. Drain off any excess cider and
reserve. Process the apples into applesauce using a food mill or just
mash them. You can add back a couple of tablespoons of cider if you
want to thin out the sauce. Place back on the heat and bring to the
boil. Remove and ladle into jars using the same processing times as the
first canning applesauce recipe.
How to Use your Canned Applesauce
I love roast pork,
goose, or duck and applesauce. This is a match made in heaven. You can
also pair it with rabbit. However, you can also use your applesauce for
baby food, to add to your breakfast oats, plain yogurt, homemade ice
cream, or add to banana muffins, cakes and breads.
Your canned applesauce will last 1 calendar year.
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