Hey guys and gals, I’m back with another canning adventure from my kitchen. While everyone is excited about pumpkins, pumpkin spice, and pumpkin pie, I’m enjoying my homemade applesauce and plans for apple cider! While you can get apples in the store all year round, there’s just something about the taste of apples in the fall, fresh off the trees that’s so much better! I’ve posted several of my canning adventures before, but this is one of my favorites. It doesn’t take a lot of ingredients or a ton of time.
All you need is apples, cinnamon, and some brown sugar. Oh and of course some canning jars, a little lemon juice, and a couple big pots!
Last Christmas we asked for lots of canning supplies and recipe books to add to our adventures this year and they definitely came in handy. One of the things I’ve come to love most is this food strainer and sauce maker. If you get the food strainer, you can also get different attachments to it to use for tomatoes, apples, berries, pumpkin, and salsa. It’s a HUGE help in cutting down on time and on steps.
So here’s the recipe and steps we used to make our applesauce with our new strainer!
What you need:
- Apples – The key is to finding a nice juicy apple, or you end up with more of a apple paste or apple butter like we did.
- Cinnamon (to taste)
- Brown sugar (to taste)
- Lemon Juice
To start, wash the apples and cut them in quarters. We also cut out any brown or rotten parts.
(We used a mixture of different kinds of apples to give our sauce more depth and flavor)
Then put all the quarters in to a large pot filled with water and boil the apples until they are just soft.
(I suckered the hubby in to helping :) )
(We used a large pot and propane burner out on our porch to save room in our tiny kitchen)
Once they are done, drain the water and lay them on baking sheets to let cool a bit. We let ours sit about 15 minutes.
(We let our apples get a little too soft, but it still worked)
Once cooled, put the apples through the strainer to separate the skins from the other parts of the fruit. Once you’ve strained all of the apples, transfer them over to a saucepan and season them with cinnamon and brown sugar or any other seasonings to your liking. Once you like the way it tastes, heat up the applesauce again till it’s about boiling stirring frequently to prevent burning (it has to be hot in order to place it in the jars to can).
(Here's what it should look like coming out of the strainer...ours was a bit too thick, but we think that could have been avoided by using juicier apples)
While you are heating up your sauce, sanitize your jars by running them through the dishwasher, or boiling them in a canner. It is also important to boil your lids so that they are ready once your sauce is too.
After everything is ready to can, put a teaspoon of lemon juice in each jar, and ladle hot applesauce into hot jars leaving ½ inch headspace. Remove the air bubbles, wipe the rim, and put the lids on the jars.
Process the jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove the jars and cool. Check the lids to make sure they have sealed after 24 hours.
(We did pasta sauce and apple sauce in the same day . . . so this is all of our completed jars for the day!)
Then you are ready to enjoy your yummy applesauce! Let me know if you try out this recipe or have any other great apple recipes that you make this time of year!