Applesauce Recipe
Learn how to make easy homemade applesauce with this delightful recipe that combines the sweetness of fresh apples with a hint of comforting spices. Create a deliciously smooth and aromatic applesauce that will fill your kitchen with the cozy scents of fall. Perfect for enjoying on its own, pairing with dishes, or adding to your favorite baked goods for a touch of wholesome flavor! Having homemade canned applesauce on your pantry shelf helps you be prepared for any baked recipe as applesauce is a substitute for a lot of different ingredients!
Equipment
- 1 stockpot.
- 1 water bath canner
- 8 pint jars, lids, and rings.
- canning supplies
Ingredients
- 12 lbs fresh apples, peeled, quartered, and sitting in lemon juice to prevent browning (drain before using).
- ½ cup water.
- 3 cups sugar.
- 4 tbsp lemon juice.
- 2 tsp cinnamon.
Instructions
Preparing the Apples
- Peel, core, and slice the apples.
Cooking and Mashing the Apples
- Simmer those apple slices until they're soft and mashable.
Filling and Sealing Jars
- Prepare the Jars: Wash the jars, lids, and rings in hot, soapy water.
- Rinse thoroughly to ensure they are clean.
- Fill the Jars: Using a canning funnel, ladle the hot applesauce into the jars, leaving about ½ inch of headspace at the top.
- Remove Air Bubbles: Slide a non-metallic spatula or chopstick around the inside of the jar to remove any air bubbles trapped in the applesauce.
- Wipe the Jar Rim: Using a clean, damp cloth, wipe the rim of the jar to ensure it is clean and free of any applesauce residue.
- Apply the Lid and Ring: Place a lid on top of the jar, then screw on the band until fingertip tight. Do not over-tighten.
- Process the Jars: Place the filled and sealed jars in a boiling water canner, ensuring they are fully submerged with water covering the jars by at least 1-2 inches.
- Bring to a Boil: Cover the canner with a lid and bring the water to a boil. Process the jars according to the recommended processing time for your altitude and jar size.
- Remove and Cool: Once processed, carefully remove the jars from the canner and place them on a towel-lined countertop. Allow the jars to cool undisturbed for 12-24 hours.
- Check the Seal: After cooling, check the seals by pressing down on the center of the lid. If the lid is firm and does not flex, the jar is sealed.
- Label and Store: Label the sealed jars with the date and contents, then store them in a cool, dark place for long-term storage.
- Enjoy your delicious homemade applesauce whenever you like!