ApplesauceMakes about 8 (16 oz) pint jars
Kids of all ages will love this delicious homemade applesauce for breakfast, lunch, or dinner. Mix sweet and tart apples for a unique flavor.
Level of Ease:Medium
Preserving Method:Waterbath Canning
You Will Need:
- 12 lbs apples, peeled, cored, quartered, treated to prevent browning* and drained (about 36 medium)
- 3 cups granulated sugar, optional
- 4 Tbsp lemon juice
- 8 Ball® (16 oz) pint glass preserving jars with lids and bands
- PREPARE boiling water canner. Heat jars in simmering water
until ready for use. Do not boil. Wash lids in warm soapy water and set
- COMBINE apples with just enough water to prevent sticking in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly, about 5 minutes.
- TRANSFER apples, working in batches, to a food mill or a food processor fitted with a metal blade and purée until smooth.
- RETURN apple purée to saucepan. Add sugar, if using, and lemon juice. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.
- LADLE hot applesauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS jars for 20 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.