How do you can applesauce

The reason for heating the lids is to soften the rubber, allowing for a better seal. Can the applesauce for 20 minutes Place up to 7 canning jars of applesauce into the water bath canner. Fill the canner with enough hot water to cover the jars by 1 to 2 inches. Turn the burner on medium-high heat. Once the water starts to boil, reduce heat slightly and process both pints and quarts for 20 minutes.

Make sure the water is boiling gently and steadily the whole time. You may need to adjust heat to keep the boil going nicely, but really, as long as it is boiling, you are fine. Remove from the canner…let cool After processing for 20 minutes, turn the burner off. Remove jars using jar lifter- you may want to have a dishcloth in your other hand to catch any hot water that drips from the jars as you remove them- and place on an old towel, blanket or another padded surface.

The reason for doing this is to protect your countertop from the super hot jars. Allow at least a little bit of air space around each jar, making sure not to have jars close enough to touch.

Do not move until jars are completely cool. Jars should seal as they cool and you will typically hear a popping or pinging sound as the vacuum seal is formed. Lids will be slightly concaved when sealed.

To test the seal, lightly tap the center of the cooled jar lid. If it is firm and does not move, it should be sealed. You can still use unsealed jars, just put them in the refrigerator and use them as soon as possible. After jars are completely cool, you can remove the rings. Jars should be wiped clean before storing them. Home-canned applesauce is good for at least one year as long as it is sealed.

Just wanted to say, the cloth on your counter top is to keep the jars from cracking by the counter top being cool. I had to back up and re-read the recipe,to make sure it was an applesauce recipe. I found this amusing and had to share it with you. Oh too funny! Thanks so much for letting me know about the bloop. I have been canning applesauce for a few years and love it!

This is an ideal recipe if you are new to home canning. Preparing the apples to cook will probably take the most time. If you have old enough kids, maybe they can help core and chop the apples. Though you can get apples all year long, fall is peak apple season. Depending on where you are in the country, you might be able to start picking apples as early as late August.

Fall apple picking is a fun family outing. But what do you do with all of those apples? This is a great recipe to use up the apples you might get after a successful apple picking with the family. With the right mix of sweet apples, you can easily skip the sugar in this recipe. Honeycrisp apples make for a particularly flavorful applesauce.

I used Gala in this recipe. They cook up quickly and I love the sweet flavor and texture. It can also be a bit more affordable than others like Honeycrisp and Fuji varieties. As someone who just peeled 9 pounds of apples, after my electric peeler quit mid-process, I highly recommend either leaving the peels on and straining them out with a food mill OR investing in an apple peeler the kind you crank or automatic.

You can also enlist the help of family and friends if you want. But once the apples are prepped the recipe moves along quickly.

If you decide to add sugar, add it during the cooking process and allow it to dissolve completely. Make sure to buy and use bottled lemon juice to ensure the applesauce has a consistent level of acidity. Do not use freshly squeezed lemon juice. I used a quick read thermometer to make sure the pureed applesauce stayed at a boiling temperature.

Want chunky applesauce? Then process as you would for regular applesauce using the recipe below. When the water and the jars have cooled down sufficiently that you can remove them without tongs, remove jars without tilting and place them upright on a protected work surface. Contact us and we'll respond to any questions as soon as possible. Search Our Website search. Close Search Results Search. No Recipes.

No Results. Contact Us. English Francais. Pectins Mixes Sugar Free. Fruit Apple Sauce. Ingredients: 12 lbs 5. Not only does this prevent heat shock breaking your jars, but it also ensures safe processing times.

The processing time listed in the recipe was tested using hot applesauce. Cold applesauce might not heat to high enough temperatures to kill microbes and make it shelf-stable. Feel free to blend your applesauce into your preferred consistency.

After that, you might start to see some degradation of color, flavor, or texture, but as long as the lid is still sealed properly, it is perfectly safe to eat. Just like we encourage you in our canning guide, trust your senses! In fact, applesauce freezes beautifully. Just make sure to use freezer-safe jars when freezing your applesauce, and only freeze to the freezer line on each jar. Now that you have an entire stash of homemade applesauce, how can you use it all up? At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel.

Please use the above information as only a small part of what helps you decide what foods are nourishing for you. At Wholefully, we believe vibrant, glowing health is your birthright. The free Living Wholefully Starter Guide is packed full of tips, tricks, recipes, and a day meal plan to get you started on the road to vibrant health.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you! In this totally free yup! Free Starter Guide. Only Search Recipes. Went a little overboard picking at the apple orchard? No worries, we're going to show you how to can applesauce and stash your haul for months to come! Jump Directly to Recipe. Wholefully Protip If you are just going to pick one apple for applesauce, Golden Delicious is a favorite!