Canning applesauce in the fall when the apples are at their peak is the best way to use up those extra apples.
I like a nice sweet tart apple but any apple can be used for making applesauce.
Golden Delicious and Red Delicious are some of the popular varieties used in sauce.
They are sweet and don’t require a lot of added sugar.
Varieties that don’t hold their shape after cooking are good for making applesauce. But don’t over look some cooking varieties that offer a little more tartness to the sauce.
We have an old variety called a Strawberry Apple. It came with the old stone home we bought. We rejuvenated the tree over a few years and now we get 2 to 3 bushels of apples in the late fall.
The flavor of the Strawberry Apple is nice and sweet with a little bit of tart. The apple dose not store well so I use it for canning applesauce and it is very good.
If your apple tastes good fresh it will make a good flavored applesauce. If your apple is bland than the applesauce you make will also be bland. So make sure you choose apples with good flavor.
You’ll need the following equipment for canning applesauce.
2 Large cooking pots
Victoria strainer, food mill or food processor
Mason jars, canning lids and rings
washed in warm soapy water
1. Fill a large pot with 2 to 3 inches of water. Wash apples and cut into halves. Remove the cores and place apple pieces into the large pot with water.
Continue slicing the apples and fill the large pot to within a few inches of the top. Place the pot onto the stove and turn on the heat and bring the water to a boil. Place the lid on and simmer the apple pieces for 30 minutes or until the apples are tender.
2. Turn off the heat and let the apples settle down and cool slightly. Set up your food mill or Victoria strainer. Spoon cooked apples into the strainer or food mill and pass apples through separating out the peels.
If you don’t have a food mill, peel the apples before adding them to the pot. Process the cooked apples in a food processor.
3. Heat apple puree in a large pot. Taste and add sugar to taste if needed. Simmer for a few minutes.
4. Ladle applesauce into your mason jars. Fill to top of bottle threads about 1 inch from the top of bottle.
5. Clean off bottle rims with a moist clean cloth or paper towel. Put lids and rings on bottles and hand tighten.
6. Place the bottles of applesauce into the water bath canner. Fill water to 2 inches above the top of the bottles. Place lid on the canner and bring water to a boil.
7. When the water reaches a full boil, set your timer for 20 minutes for pints and quarts.
Remove the bottles after 20 minutes from the canner with a bottle lifter to avoid burns. Set the bottles on a towel to cool.
Let the bottles cool for 12 to 24 hours before storing.