Apple Sauce Recipe for Canning: A Delicious and Easy Way to Preserve Fall's Bounty
Fall is in the air, and that means one thing: apples! Apples are a versatile fruit that can be enjoyed in many ways, but one of the most delicious and convenient ways to enjoy them is as apple sauce. And what better way to savor the taste of autumn than by preserving fresh applesauce for the long winter months?
This simple recipe for canning apple sauce allows you to capture the sweet and tart flavors of fresh apples while ensuring a long shelf life. It's a great way to use up a surplus of apples from your garden or local farmers' market, and it makes a perfect accompaniment to all sorts of meals and snacks.
Ingredients:
- 8 pounds of apples, peeled, cored, and chopped (about 10-12 medium apples)
- 1/2 cup of water
- 1/4 cup of lemon juice
- 1/2 cup of sugar (adjust to taste)
- 1/4 teaspoon of ground cinnamon (optional)
- 1/8 teaspoon of ground nutmeg (optional)
Equipment:
- Large stockpot
- Potato masher or immersion blender
- Canning jars and lids (pint or quart size)
- Jar lifter
- Canning rack
- Large pot for water bath canning
- Wide-mouth funnel
Instructions:
Preparing the Apples:
- Wash and prepare apples: Wash apples thoroughly and peel, core, and chop them into small pieces.
- Add water and lemon juice: Combine the chopped apples, water, and lemon juice in a large stockpot.
- Cook apples: Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer, covered, for about 30 minutes, or until the apples are very soft.
Making the Apple Sauce:
- Mash or blend: Use a potato masher or an immersion blender to mash or blend the apples until they reach the desired consistency.
- Add sugar and spices: Stir in the sugar, cinnamon (optional), and nutmeg (optional). Adjust the sugar to your preference, and feel free to experiment with other spices like ginger or cloves.
- Simmer for 5 minutes: Simmer the apple sauce over low heat for 5 minutes, stirring occasionally, to allow the flavors to meld.
Canning the Apple Sauce:
- Prepare jars: Wash canning jars and lids in hot, soapy water and sterilize them by boiling in water for 10 minutes.
- Fill jars: Use a wide-mouth funnel to carefully fill the hot jars with the hot apple sauce, leaving 1/2 inch of headspace.
- Wipe rims: Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place lids: Place lids on the jars and screw on the bands until they are fingertip tight.
- Process in water bath: Place the filled jars on a canning rack in a large pot filled with enough water to cover the jars by at least 1 inch. Bring the water to a boil and process for 20 minutes for pint jars or 25 minutes for quart jars.
- Remove jars: Carefully remove the jars from the water bath using a jar lifter and place them on a towel-covered countertop to cool completely.
- Check lids: After the jars have cooled completely, check the lids to ensure they have properly sealed. The lids should be concave, indicating a vacuum seal.
Storage:
Once the jars have cooled completely, store them in a cool, dark place. Properly canned apple sauce can last for up to a year.
Enjoy!
You can enjoy your homemade canned apple sauce on its own, or use it as a topping for pancakes, waffles, ice cream, yogurt, or oatmeal. You can also use it to make apple pie filling, apple crumble, or other delicious desserts.
