Prior to prepping the apples, I sanitized my jars by boiling them in a large stock pot of water for 10 minutes. Once the jars were filled with sauce, the sealing discs and bands were boiled in a small saucepan for the same amount of time.
Here's how I made it:
6 lbs apples, cored and quartered (skins on)
8 cups of water
I brought the apples and water to a boil in a large stock pot. I reduced the heat to medium and let the apples cook for 15 minutes, stirring occasionally. Using a ladle, I scooped the mushy apples into the chinois in batches, churning it through the sieve with the dowel, and transferring the sauce to a large heat-proof bowl. Using a canning funnel, I ladled the applesauce into the jars, leaving 1/2 an inch of room at the top of each jar. The jar rims were wiped with a clean cloth dipped in sterile (boiled) water, then the sealing discs were secured in place with the bands.
Using the rack in my waterbath canner, the jars were lowered into boiling water, with a couple of inches of water above them, and processed for 15 minutes. The jars were removed from the canner and left to cool for 24 hours (sometimes I just leave 'em for 12 hours, as long as they've sealed). Lucky for me, they all made that satisfying POP and sealed nicely!
Unsweetened applesauce is perfect for feeding to the baby and for use in baking where sugar amounts are added separately. It also just makes me feel good to see it sitting there on the shelf, all backyardy and homemady 'n stuff!
Are you doing any canning this year? What sorts of things would you like to make in jars? Tell me all about it!
this looks amazing! i was so addicted to canning last year... and never did anything this year! makes me want an apple tree so bad! if I don't have one... what kind of apples would you use? great photos!
ReplyDeleteAmy - I like a sweet apple for making applesauce because you can get away with adding less or no sugar. Something like a Fuji, Gala, or McIntosh would work nicely and all are commonly available.
ReplyDeleteWe love pink applesauce at our house! It never lasts the whole year to the following season. We use mainly Fortune apples {along with a few others} to make our sauce, adding no sugar. Also, we use freezer {plastic} jam jars instead of canning. Thank you for getting me in the applesauce making mood!! =)
ReplyDeleteThis looks like so much fun! How long do they last and do they store in fridge or in pantry? Thanks!!
ReplyDeleteHi Ree - Great question! Home-canned food can be stored at room temperature, and ideally in a space that doesn't get a lot of sunlight as that can sometimes discolour your beautiful homemade goodies. Food in unopened jars is safe to consume for up to a year after processing. Once opened, store your jars in the fridge just like any other jam, chutney, pickle, etc.
DeleteHappy canning!
It's the middle of winter but I just came across your article...and I'm going to make some applesauce! My kiddos love applesauce too and lucky for me that they are on sale for $.50 a pound right now!
ReplyDeleteNot as good as free but it'll for winter. And it's better than the store bottled stuff.
Thank you so much for sharing...You explain it so well...I can totally do this!
Yay! Go for it. Not to worry about doing it in winter. In fact, here in BC February is apple month.
DeleteHappy saucing!
If you are going to leave the peels on PLEASE use ONLY organic apples!!!
ReplyDeleteThis recipe is going on my list of "must can" this year! One question: Does the water reduce as the apples cook; do you add all the liquid as you "mill" the cooked apples? My mother (95 yrs old!) started canning when she was a child and didn't stop until 3 yrs ago! She is such an inspiration!!
ReplyDeleteYour grandmother sounds like she'd be quite a resource for canning advice! The apples break down in the water and all the liquid goes into the final sauce. If you want a thick sauce you could add less water, but you'll end up with less volume overall.
DeleteHappy canning!