Blaine Moats
If you’re wondering how to can applesauce, look no further.
So don’t just sit theregetcanning!
What Are the Best Apples for Applesauce?
Credit:Blaine Moats
Apples that will cook down easily and mash to a smooth consistency are ideal for this utility.
You’ll also want to start with apples that are more tart than sweet.
Amix of different applescan create complexity and depth in the applesauce.
Credit:BHG / Crystal Hughes
Bring to boiling; reduce heat.
Simmer, covered, for 25 to 35 minutes or until apples are very tender, stirring often.
Remove and discard cinnamon, if used.
Credit:BHG / Crystal Hughes
Press apples through a food mill or sieve.
Return pulp to pot.
Stir in enough of the sugar to sweeten as desired.
Credit:BHG / Crystal Hughes
If necessary, stir in an additional 1/2 to 1 cup water to make desired consistency.
Bring to boiling, stirring constantly.
Ladle hot applesauce into hot, sterilized pint or quart canning jars, leaving a 1/2-inch headspace.
Credit:BHG / Crystal Hughes
Wipe jar rims; adjust lids.
Remove jars from canner; cool on wire racks.
If you opt to store your applesauce frozen in freezer-safe containers, prepare as directed through Step 2.
Credit:BHG / Crystal Hughes
Place pot of applesauce in a sink filled with ice water; stir mixture to cool.
Ladle into wide-mouth freezer containers, leaving a 1/2-inch headspace.
Freeze for up to 8 months.
Working quickly can also prevent oxidation.
If you’re limited on freezer space, canning is a great option for long term storage.
If you’re short on time, freezing eliminates the need for the process of canning.
2,000 calories a day is used for general nutrition advice.
