Best Applesauce Recipe For Canning
APPLESAUCE (FOR CANNING)
This is another from the Ball Blue Book. Posted in response to a request. The cinnamon, nutmeg and allspice are to taste. Thus no exact measurements.
Provided by JillAZ
Categories Sauces
Time 1h20m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Peel, core and quarter apples.
- You will need 3 to 3-1/2 pounds per quart of applesauce.
- Place in large saucepot.
- Cook apples with just enough water so they don't stick.
- Cook over medium heat until soft.
- Puree in food processor or food mill until smooth.
- Return to pan and bring to a boil.
- You may add sugar if desired.
- Taste to see how sweet the apples are.
- You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.
- Keep applesauce boiling and ladle hot sauce into hot jars leaving 1/2 inch headspace.
- Remove air bubbles and adjust two piece caps.
- Process pints and quarts for 20 minutes in a boiling water canner.
- If you like chunky sauce, only puree half of the apples and crush the other half with a potato masher.
- Prep time is an estimate as it depends on how many quarts of sauce you are preparing.
THE BEST HOMEMADE APPLESAUCE
After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.
Provided by Food Network Kitchen
Categories condiment
Time 1h35m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
- Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
- Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.
MACINTOSH APPLE APPLESAUCE CANNING
Make and share this Macintosh Apple Applesauce Canning recipe from Food.com.
Provided by petlover
Categories Apple
Time 40m
Yield 4 1/2 pints
Number Of Ingredients 7
Steps:
- 1.) Mix all ingredients together and bring to boiling over medium-high heat.
- 2.) Turn heat down and simmer for 20 minutes, crush apples into smaller pieces while cooking and stirring.
- 3. Pour into prepared jars ( jars and lids in boiling water) then process 20 minutes. --follow usual canning directions!
Nutrition Facts : Calories 350.4, Fat 0.8, SaturatedFat 0.1, Sodium 154.4, Carbohydrate 92.4, Fiber 11.5, Sugar 75.6, Protein 1.3
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- Prepare your apples by washing in plain water. Cut into chunks, remove cores, and add the apples to your saucepan. Add just enough water to the pot to prevent sticking.
- Cook the apples over medium-low heat to soften, stirring occasionally so to prevent sticking. After the apples are soft, turn off the heat and allow the apples to cool.
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