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!