Preserving Homemade Applesauce in Jars for Later Use
In the heart of apple season, learning how to can applesauce at home is a great way to preserve the flavour and freshness of this classic fruit. This article provides a step-by-step guide for canning smooth applesauce using a water bath canner.
## Ingredients and Equipment
- 6 pounds of peeled, cored, and quartered apples - ½–⅔ cup of water (varies by recipe) - ½ cup of lemon juice (for canning safety and flavour) - ⅔ cup of sugar (optional, to taste) - Clean canning jars and lids - Food strainer or food mill - Water bath canner - Canning rack - Large pot (for cooking applesauce)
## Step-by-Step Instructions
**1. Prepare the Apples** - Wash, peel, core, and quarter the apples. Peeling is recommended for a smooth texture, but some food mills can handle unpeeled apples, removing skin and seeds during straining. - Optionally, treat with lemon juice or an ascorbic acid solution to prevent browning.
**2. Cook the Apples** - Place apples, water, and lemon juice (and sugar if using) in a large pot. - Cook over low to medium heat for about 20–30 minutes, stirring occasionally, until the apples are very soft. - Remove from heat and let cool slightly if needed for easier handling.
**3. Make Smooth Applesauce** - Run the cooked apples through a food strainer or food mill to remove seeds, skins (if unpeeled), and achieve a smooth, uniform texture. - The resulting applesauce should be thick and smooth. If it’s too thin, you can return it to the pot and simmer to reduce, but this is rarely needed unless you used extra water.
**4. Prepare Jars and Canner** - Wash jars and lids with warm, soapy water and check for chips or cracks. - Place a canning rack in your water bath canner and add the clean jars. - Fill the canner with enough water to cover jars by 2–3 inches and begin heating.
**5. Fill and Process Jars** - Bring the applesauce back to a boil in the pot if it has cooled. - Ladle hot applesauce into hot jars, leaving ½ inch headspace. - Wipe jar rims, apply lids and bands, and tighten to fingertip tightness. - Place jars into the water bath canner and process according to altitude: - 0–1,000 feet: 20 minutes - 1,001–6,000 feet: 25 minutes - Above 6,000 feet: 30 minutes - Turn off heat, let jars sit in water for 5 minutes, then remove and cool on a towel-lined surface.
**6. Store and Check** - Let jars cool undisturbed for 12–24 hours. - Check seals by pressing the center of each lid; it should not flex or pop. - Store sealed jars in a cool, dark place.
## Tips
- For extra smoothness, you can blend with an immersion blender after milling, but the mill alone usually provides a smooth texture. - Always use tested recipes for safe acid and sugar levels, especially for water bath canning. - Adjust processing time for your altitude to ensure safety.
This method ensures your applesauce is smooth, safely canned, and ready for long-term storage. Enjoy your homemade applesauce throughout the year!
[1]: https://nchfp.uga.edu/how/can_05/applesauce_hb.html [2]: https://extension.psu.edu/canning-applesauce-recipe [3]: https://www.canr.msu.edu/food_preservation/applesauce/ [4]: https://extension.umn.edu/food/food-safety/canning-and-preserving/canning-applesauce/ [5]: https://extension.missouri.edu/publications/g6450
- Building upon the article, experimenting with canning recipes from various sources can help expand your food-and-drink repertoire, fitting nicely into a home-and-garden lifestyle.
- Aside from applesauce, consider incorporating water bath canning and pressure canning methods into your cooking routines, as they can be used for a range of food-and-drink items.
- By preserving the freshness of seasonal fruits, like apples, through canning, you can enjoy their flavors all year long, enhancing your culinary experience.
- In addition to applesauce, explore other canning recipes to diversify your pantry, bringing new excitement to your cooking, and adding a touch of homemade charm to your lifestyle.
