Preserve the bounty of fall with this classic recipe for applesauce. Enjoy the sweet taste of apples all year long with this simple water bath canning method.
Yield: 8 - 16 oz jars
12 lbs apples, peeled, cored, quartered (36 medium apples)
1.5 cups granulated sugar, optional
4 Tbsp lemon juice
8 (16 oz) pint jars, preserving 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 bands aside.
- 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.
- PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Source: Ball Canning
Per serving: 124 calories, 0 g fat, 4 g fiber, 27 g sugar, 33 g carbohydrates, 184 mg potassium, 23% vitamin C