Canning Homemade applesauce!

Recipe for Homemade Applesauce

To make a single batch of homemade applesauce to refrigerate for use within a week or so, you will need:

• 6 apples
• 3/4 cup water
• 1/4 cup sugar (optional)
• 1 tsp ground cinnamon

Instructions:

1. Core, peel, and slice the apples. Pampered Chef makes a wonderful peeler/corer/slicer that makes this process incredibly fast.
2. Boil the apples and water in a pot for 15 to 20 minutes until soft. For chunky applesauce mash with a potato masher; for smoother applesauce puree with a food processor.
3. Gradually add cinnamon and sugar to taste. The exact amount depends on personal preference and the natural sweetness of the apples used, so add slowly and taste before each addition. Some apples may require no added sugar at all.

To make a large batch and can several jars of applesauce for future use, quadruple (or more!) the recipe and follow the canning directions below.

Supplies Needed for Canning Apple Sauce

The nice thing about canning apples is that a pressure canner isn't needed. The supplies for canning applesauce with a hot water bath may be in your kitchen already, and if not then they are relatively inexpensive. You'll need:

• Mason jars and lids
• Large pot with tall sides
• Canning tongs
• Canning funnel
• Clean napkin or cloth
• Knife

When to Can Applesauce

Plan to can the applesauce immediately after making it, when the applesauce is still hot. Putting cold jars in boiling water will cause them to burst.

Directions for Canning Applesauce

1. Sterilize the jars, lids, and the knife by boiling them for 10 minutes in a large pot of water. Use the tongs to remove them and let dry as the water continues to boil.
2. Fit the funnel into the lids of the jars and fill within 1/2" of the top.
3. Wipe rims of jars clean, screw on the lids, and use the tongs to place the jars in the boiling water. The water level should be an inch or so higher than the jars. Boil for 20 minutes.
4. Remove the jars with tongs and swipe around the inner edges with the knife to remove air bubbles.
5. As the jars cool the lids will audibly "pop" as they vacuum seal. After all jars have cooled, remove rings and press on the lids. Any that have not sealed may be re-canned or placed in the refrigerator to eat first.

Making and canning applesauce is a great way to use up a bumper crop from the backyard apple tree, have homemade applesauce on hand to eat throughout the year, or to give jars of homemade applesauce as gifts. The recipe is simple and inexpensive, and canning the applesauce is easy even for the beginner.