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Applesauce Recipe

Recipe

February 21, 2023 by Kelsey J

Prep Time: 2 hours
Ready Time: 6 hours

I blame the pandemic. Why else would I call my mom and say, “Let’s can a bushel of applesauce”. In the “old days” that’s how we did it. Picked bushels of fruits and vegetables and spent days preserving them. It was long and tiring work but in the end, we had dozens of beautiful jars of food to split among the workers. Today, I prefer to do small-batch preserving. That’s where you make a double or triple batch of something like the sauce for a meal and preserve the remaining few jars. Pretty easy and no special equipment needed. Here is a guideline and comparison for making a 4 quart basket of applesauce using the water bath method vs making a bushel of applesauce.

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applesauce preservation prep

applesauce preservation prep 1

applesauce preservation prep

Applesauce Recipe

Recipe

February 21, 2023 by Kelsey J

Prep Time: 2 hours
Ready Time: 6 hours

Making 3 Pints of Applesauce

Ingredients

2 cup(s) Water
20-25 Medium Apples

Instructions

Prepare Equipment
Wash the jars, lids, and bands and keep warm
Fill the stockpot with enough water to cover jars with at least 1 inch of water and simmer.
Prepare the Sauce
Wash, peel, core, and quarter apples. Quartered apples make a great chunky applesauce. Slice thinner if you like a smoother applesauce.
Combine with 2 cups of water in a large stainless steel pot. Cook on medium/high heat and stir periodically until you see a bubbly foam (about 15 minutes).
Lower heat and simmer for 1 hour. After simmering for 30 minutes or so, spoon out a taste to see if you need to add sugar. I never do, but this is when you would add it.
Preserve
Ladle hot applesauce into jars, leaving ½ inch headspace (space between the food and the top rim of the jar).
Wipe rim, center lid on jar and screw on band until fingertip-tight.
Place jars in a canning rack and bring to boil, then boil for 15 minutes.
Turn off heat, remove stockpot lid and let stand for 5 minutes.
Remove jars and place on a heat resistant surface.
After 24 hours push the top center of the canning lid. If it does not press down, it’s good.