Canning Applesauce Recipes

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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



Applesauce (For Canning) image

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.

3 lbs apples
water

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