Applesauce (For Canning)

"This is another from the Ball Blue Book. Posted in response to a request. The cinnamon, nutmeg and allspice are to taste. Thus no exact measurements."
 
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photo by Catnip46 photo by Catnip46
photo by Catnip46
photo by Christina J. photo by Christina J.
photo by averybird photo by averybird
photo by NorthwestGal photo by NorthwestGal
photo by Jollymae photo by Jollymae
Ready In:
1hr 20mins
Ingredients:
2
Yields:
1 quart
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ingredients

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directions

  • Peel, core and quarter apples.
  • You will need 3 to 3-1/2 pounds per quart of applesauce.
  • Place in large saucepot.
  • Cook apples with just enough water so they don't stick.
  • Cook over medium heat until soft.
  • Puree in food processor or food mill until smooth.
  • Return to pan and bring to a boil.
  • You may add sugar if desired.
  • Taste to see how sweet the apples are.
  • You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.
  • Keep applesauce boiling and ladle hot sauce into hot jars leaving 1/2 inch headspace.
  • Remove air bubbles and adjust two piece caps.
  • Process pints and quarts for 20 minutes in a boiling water canner.
  • If you like chunky sauce, only puree half of the apples and crush the other half with a potato masher.
  • Prep time is an estimate as it depends on how many quarts of sauce you are preparing.

Questions & Replies

  1. Two comments 1) If you are going to use a food mill/processor there is no need to remove the skins. Get all the flavor and goodness from the apples. Second, NEVER add sugar, be healthy and live with food that isn't sweet all the time. Personally my apples (Early picked Winesap) NEVER have needed any sugar added. I've made Applesauce, Apple Juice, Hard Cider and never needed any sugar to produce EXCELLENT apple products. The only time I've added sugar is if I'm going to push it from Hard Cider to Apple Wine - Then the sugar is converted to raise the Alcohol level. These apples are picked before fully ripe because the birds will ruin everyone of them if I leave them on the trees. So even green apples make great Juice, cider & applesauce. Our sweet tooth grandkids love the applesauce - no sugar added.
     
  2. I have never canned before, how do you check to make sure bubbles are out?
     
  3. Do you puree just the apples or the water with the apples?
     
  4. Yep...okay ..how much water...to this
     
  5. How long will this last after it's canned? And how long does it last after you open it?
     
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Reviews

  1. I love how people don't follow the directions but give only 3 stars! The directions say to peel....that isn't the recipe writers fault. As far as amounts for cinnamon, nutmeg or other spices, you would need to do that on taste. I personally would add some sugar....and the amount would be dependent on the taste of the apples. You would need to taste test it. It is disappointing to other recipe searchers to see a perfectly good recipe only receive 3.5 stars, because of cook's error or stupidity. I am sorry for ranting. I almost didn't look at this recipe for the stars. I am going apple picking tomorrow and I will try this recipe out!! Thanks for sharing!
     
  2. This is a fool proof basic recipe for applesauce. I agree with moreplease and her comment about not following directions and then giving 3 stars. That is unfair. The Ball Blue Book is pretty much the bible for canning and preserving and I have had great luck with this same recipe for years! I do not peel the apples as I feel that is the best part. When you cook them until very tender and put them through a Foley food mill, it will not have chunks. As far as the amount of sugar, it depends on the apples. Simply add more if you desire sweeter sauce or you have a tart apple. You can always add a little more at a time with spices, too. Do not be afraid to try this recipe. It really is great. When you taste this sauce and compare it to watered down store bought applesauce, you will be amazed at how simple and how delicious it is. Canning is truly rewarding and FUN.
     
  3. Perfect! Just a note for novices...don't add too much water (like I did) or you'll be going at it all day adding more apples to thicken it up!
     
  4. I thought this was fantastic. I'm new to canning, so I'm sticking with basic, simple canning recipes right now, and this was as easy as they come. I made 1 quart to start with, and I used a trio of apples -- 1/3 Gala, 1/3 Fuji and 1/3 Honeycrisp apples, with only a touch of cinnamon. And I thought it produced a wonderfully tasty applesauce. Those are all sweet apple varieties, so it only took a touch (maybe 1/3 cup ??) of sugar to suit our taste preference. Thanks for posting this recipe, JillAZ.
     
  5. Heavens to mergatroid this is easy. Heavens to Betsy it is delish!
     
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Tweaks

  1. Included pumpkin pie spice, nutmeg, vanilla & almond extract, boiling in lemon and pineapple juice.
     

RECIPE SUBMITTED BY

<p>My DH and I live in Arizona. We have five children ages 24, 20, 16, and 14 year old twins.&nbsp;I LOVE to cook and find it a lot of fun and very relaxing. I have an extensive cookbook collection and&nbsp;enjoy reading them.&nbsp; <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><a href=http://photobucket.com target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/freezer.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></a> <br /><br /><a href=http://s7.photobucket.com/albums/y254/Missymop/?action=view?t=daringdingos.jpg target=_blank><img src=http://i7.photobucket.com/albums/y254/Missymop/daringdingos.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s19.photobucket.com/albums/b161/tisht/?action=view?t=tish2.jpg target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/tish2.jpg border=0 alt=Recipezaar Challenge 2008 /></a></p>
 
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