A friend of the family had some extra apples she had picked up from the Amish. Guess what I got two bushels! That’s a lot for our little family. We also love applesauce. Applesauce can be versatile and can be a substitute for oils or sometimes butter in baking recipes. Plus a healthy alternative. If you haven’t tried brownies or cookies with applesauce you guys are so missing out!! I’m talking moist cookies, cake, brownies etc. Very yummy!! Here is my take on canning applesauce.
I did about 6 to 8 pounds at a time in pint jars. Less waste for us. You can can the apples in quarts I just choose not too. Any ways the hardest part of this whole is the peeling and coring of the apples.
Once your apples are peeled and cored place them in a stew pot, cover, with 1 inch of water, to prevent scorching. On medium heat cook the apple slices till soft. You may want to remove some of the juice the apples will create as they cook, if you dont want soupy applesauce. I ladled the juice out till there was just enough juice that covers the bottom of the pot still. I put the juice in a pint jar and canned it right along with the applesauce.
Once the apples have cooked down completely, pour the apples into a food processor. Puree down to a smooth consistency. Unless you want the applesauce chunky, then with a rubber spatula, stir to break up some of the bigger pieces until desired consistency.
With your sterilized jars pour the applesauce in the jars, leaving a half inch headspace. Wipe the rims and apply the lids and rings finger tight. You can use either water bath canner or a pressure canner. With a water bath canner, can for 20 minutes for quarts or pints. In a pressure canner, process at 6 pounds for 8 minutes for quarts or pints.
Now if you want to play up the flavors. You can always add in pears, bananas, peaches, cinnamon / nutmeg.
I hope you all enjoy the newest recipe! Please share with your friends! Make sure to follow me on Facebook http://www.facebook.com/frommyhometoyourhome