I use applesauce all the time. I use it as a substitute for oil in baking, add it to yogurt, make cereal bars, applesauce cake, baked oatmeal, the list goes on. It is so versatile. Each fall I make a lot of applesauce. This year I made eighteen pints and we will eat it all. You can freeze applesauce but I like to use the water canning method because I can just open a jar and use it immediately.
My recipe is pretty standard. It is based on an applesauce recipe from Ball, which has trustworthy canning recipes. I reduced the quantities because my canner will only fit seven pints and the Ball recipe makes eight pints. I suggest visiting the Ball website for really good information on how to can safely.
Homemade Apple Sauce
Makes six pints
8 pounds of apples
1/2 cup of water
1 cup of sugar (optional)
1/2 tsp. cinnamon
3 tbsp. lemon juice
Wash apples, cut into quarters and place in a large pot with the water. Bring to a gentle boil, stirring occasionally to prevent burning. Once the apples are very soft, working in batches, put the apples through a food mill. Return the sauce to the pot and add the sugar, cinnamon and lemon juice. Bring back to a gentle boil, stirring constantly.
Fill hot, sterilized jars (see correct sterilization procedure here), leaving 1/2 inch of head space. Run a knife around the edge of the jar to release air bubbles and wipe the rims of the jars. Cover with sterilized lids and rings. Place in already boiling water in the canner. Jars need to be on a rack, not touching, and have two inches of water coverage above the jars. Return the water to a boil and boil for twenty minutes. Remove jars and place on a clean tea towel and leave undisturbed for 24 hours. Jars are properly sealed if the lid does not give when pushed in the center. If the lid pops up and down, keep the jars in the fridge. Jars will keep in a cool place for a year.
|Two types of apple sauce: Honey Crisp on the left, mixed cooking varieties on the right.|