Canning Applesauce in a Water Bath: A Step-by-Step Guide
Applesauce is a delicious and versatile treat that can be enjoyed year-round. Making your own applesauce at home allows you to control the sweetness and ingredients, and canning it ensures you have a supply ready whenever you need it. This guide will walk you through the process of canning applesauce in a water bath, ensuring safe and delicious results.
Ingredients
- 8 pounds apples, peeled, cored, and chopped
- 1/2 cup water
- 1/4 cup lemon juice (optional, helps preserve color)
- Sugar or sweetener (optional, adjust to your preference)
Equipment
- Large pot for cooking applesauce
- Immersion blender or food mill for desired consistency
- Canning jars (pint or quart size), sterilized
- Canning lids and rings, new
- Jar lifter
- Wide-mouth funnel
- Large pot for water bath canner
- Canning rack
- Tongs
- Measuring cups and spoons
- Ladle
- Dish towels
- Pot holder
Instructions
1. Prepare the Applesauce:
- In a large pot, combine chopped apples, water, and lemon juice (if using).
- Bring to a boil, then reduce heat and simmer, stirring occasionally, until apples are soft and easily mashed, about 20-30 minutes.
- Use an immersion blender or food mill to achieve your desired consistency.
- Stir in sweetener, if desired.
2. Sterilize Jars and Lids:
- Wash jars and lids in hot, soapy water.
- Place jars in a large pot of boiling water for 10 minutes to sterilize.
- Place lids in a separate pot of simmering water.
3. Fill and Seal Jars:
- Carefully remove jars and lids from hot water using a jar lifter. Place on a clean dish towel.
- Using a funnel, carefully ladle hot applesauce into jars, leaving 1/2-inch headspace.
- Wipe jar rims with a clean damp cloth to remove any spills.
- Place sterilized lids on jars, screwing rings on snugly.
4. Process in Water Bath:
- Fill your water bath canner with enough water to cover jars by at least 1 inch.
- Place canning rack on the bottom of the canner.
- Gently lower filled jars into the canner, ensuring jars are fully submerged in water.
- Bring water to a boil.
- Once boiling, process jars for 20 minutes (pint jars) or 25 minutes (quart jars). This processing time is for an altitude of 0-1000 feet. Adjust processing time according to your altitude using a canning guide.
5. Cool and Store:
- Carefully remove jars from the water bath using a jar lifter.
- Place jars on a clean dish towel, spaced apart.
- Allow jars to cool completely, undisturbed.
- As jars cool, lids should seal, making a popping sound and creating a slight inward curve in the lid.
- Check for proper seal by pressing down on the center of the lid. If it doesn't budge, the jar is properly sealed.
6. Store and Enjoy:
- Store sealed jars of applesauce in a cool, dark place.
- Properly canned applesauce can last for up to a year.
Safety Tips:
- Follow canning instructions carefully.
- Use a reliable canning guide to adjust processing time for your altitude.
- Never reuse lids.
- Don't overfill jars.
- Ensure jars are fully submerged in boiling water during processing.
- Store canned applesauce in a cool, dark place.
Enjoy your homemade canned applesauce!
