Homemade Applesauce
A tangy breakfast treat that can be served on the side or with toast!
Equipment
- Water Bath Canner
- Mason Jars and Lids
Ingredients
- 12 lbs Apples peeled, cored, quartered, and treated to prevent browning
- Water
- 3 cups White Sugar Optional
- 4 tbsp Lemon Juice or Fruit Fresh according to package directions
Instructions
- Place clean 500ml mason jars on a rack in a water bath canner and cover jars with water. Heat jars to a simmer (180°F/82°C). Place the lids and rings in a medium-sized pot, fill will water, and heat to a simmer (180°F/82°C). Keep both jars, lids, and rings hot till you are ready to use them.
- In a large 5 quart pot (some batches require 2 pots for me), combine apples with just enough water to prevent sticking. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, or until the apples are tender. Remove from heat and let cool slightly for about 5 minutes.
- Working in small batches, transfer your apples to a food mill, blender, or food processor fitted with a metal blade and purée until smooth or desired consistency.
- Return applesauce to a 5-quart pot. Add sugar, if using, and lemon juice. This is also optional, but I add a couple of spices during this process. ( 4 tsp collectively of allspice and cinnamon) See the picture below! Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars in the step below.
- Ladle hot applesauce into hot jars. Leave ½ inch (1 cm) of headspace. Remove air bubbles and adjust headspace, if needed. Wipe rim. Centre lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
- Put the mason jars in your canner, ensuring they are completely covered with water (A few inches). Bring to a rolling boil and process both pint size (500 ml) and quart size (1L) jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.