Canning applesauce is much easier than it sounds. The recipe is simple and having the right equipment is important. If you don’t have the equipment or a pot big enough to make a water bath, you can still make the recipe and keep it in the fridge. Better make more than you think you need – I can eat an entire jar in one go!
- Enough washed, peeled and quartered apples to fill two large saucepans - about 1/2 bushel
- 3 c. water
- 3/4 c. sugar
- 2 tsp. cinnamon
- Mason jars
- Canning Lids (new)
- Canning Bands
- Water bath
- Other things that will make life easier:
- Canning kit (with funnel, lid lifter and jar lifter)
- Simmer all ingredients until mushy, about 1 hour. Stir frequently.
- While the apples are simmering, wash mason jars in hot, soapy water and let dry.
- Place the rings and lids in a small saucepan and boil.
- Use a funnel to pour hot apple mix into mason jars. Seal with boiled rings and lids - tighten as much as possible! Of course, this will be hot, so use a towel or oven mits to protect your hands.
- Fill your water bath full enough to cover all the jars, plus 1 1/2 inches. Add applesauce jars and bring to a boil. Simmer for 20 minutes if you are at sea level. If you are at altitude, many charts are available on the internet to help you!
- Remove the jars from the water bath and let cool on a counter. You should hear a "pop" when the lids invert and seal the applesauce. Note: If you don't have canning supplies, the applesauce will keep in the fridge for a few weeks without boiling!