Canning Applesauce Recipe

The pressure canning would not necessarily be safer.

Canning applesauce recipe. If you like chunky sauce only puree half of the apples and crush the other half with a potato masher. Keep applesauce boiling and ladle hot sauce into hot jars leaving 12 inch headspace. Remove air bubbles and adjust two piece caps. Apply band until fit is fingertip tight.

Instead you can eat it fresh or store it in the fridge for up to a week. Canning applesauce helps you take control back over your food and how its processed. To make one batch for canning 6 quart jars use about 12 pounds of apples. However lemon juice is not an optional addition.

You can add spices such as allspice cinnamon ginger nutmeg and lemon juice or lemon zest. Unlike many canning recipes apples do not need special ingredients to make apples safe for canning. Process pints and quarts for 20 minutes in a boiling water canner. Applesauce recipe for canning or eating fresh while this homemade applesauce is perfect for canning you dont have to can it.

You might also be interested in the apple ketchup recipe which is sort of like a spiced sweet and sour tangy applesauce. Lemon juice is added to help preserve the apples natural colour and to assure the acidity of the finished product since different varieties and harvesting conditions can product apples of lower acidity. Canning applesauce is one of those rare procedures where you have the choice of either water bathing steam canning or pressure canning. Center lid on jar.

You can also sweeten if desired with sugar or honey. If the sugar is omitted in this recipe the yield will be slightly reduced. Its likely just an equivalent to the water bathing. This recipe makes about 15 quart jars of applesauce.

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