How to Make Applesauce: A Canning Recipe

You can preserve apples for the winter months by canning them as applesauce. Canning applesauce is easy!

Difficulty: Easy

Instructions

Things You'll Need:

• Apples
• Canning Jars
• Water Bath Canner or a large stock pot

1. Wash the apples. You can wash the apples with produce wash or simple rinse them. I like to wash produce by spraying it with white vinegar, rinsing and spraying with hydrogen peroxide and rinsing again. Set the apples on a towel to dry.

2. Cut the apples. I use an apple corer and do not peel them. It is not necessary to peel the apples and leaving the peel on adds to the nutritional value of the applesauce.

3. 

   Place the cored and sliced apples in water with a little added lemon juice to prevent them from browning. Boil them until they are tender, approximately 10-20 minutes, depending on the apples.

4. When the apples are soft and tender, drain them. You will want to reserve several cups of the boiling water to add back to the apples as you blend them in your blender. Sometimes a food mill is used in this step. It is not necessary if you don't have one. Your blender will work fine. Just add enough water to bring the applesauce to the desired consistency.

5. 

   After blending each batch of apples, add them to a pot and keep the applesauce warm until you are ready for canning. You can add cinnamon, or sugar at this point if you wish, but it is not necessary.

6. 

   Place the applesauce in sterilized jars using a jar funnel. Place sterilized rings and lids on the jars. You can sterilize jars by boiling them for 10 minutes or running them through your dishwasher. Make sure you leave at least 1/2 an inch of space at the top of the jar. This prevents the applesauce from leaking out and ruining your seal.

7. 

   Process the jars in boiling water. A water bath canner is often used, but a stock pot will work also. Ensure there is at least an inch of water above the top of the jar. The processing time depends upon your altitude. At 0-1000 ft: 20 min.; 1,001 - 3,000 ft: 25 min.; 3,001 - 6,000 ft: 30 min.; Above 6,000 ft: 35 minutes. There is more information on this available at the National Center for Home Food Preservation link below. Remove the jars of applesauce from the boiling water and allow them to rest undisturbed overnight.

8. Check to ensure the jars of applesauce have sealed. If the lid is depressed, or concave, and will not move when pressed then it has sealed. After the jars of applesauce have sealed, label them with the contents and the expiration date. Applesauce will last 12 months if properly stored. Store the applesauce in a cool (below 70 degrees), dry, preferably dark place.

Resources

• Principles of Canning
• Watermelon Rind Preserves: Canning Recipe
• Mulberry Jam: Canning Recipe
• Dill Pickles: Canning Recipe
• Blueberry Jam: Canning Recipe
• Organic Pear Butter: Canning Recipe
• Salsa: Canning Recipe
• Sweet Pickle Relish: Canning Recipe
• Easy Refrigerator Pickles
• National Center for Home Food Preservation

[chimo]

on 10/4/2009 If small (about 1/4") air bubbles form on the sides of the jars after processing, will the applesauce still be safe? Even though I slid a plastic blade around the sides of the jar before sealing, after processing small bubbles have appeared along the sides. Any advice?

[suprzgirl]

on 8/29/2009 I tried it and it is great!!5*