This applesauce canning recipe can be easily be adjusted based on how many pounds of apples you have. An average of 6 lbs of appleas will fill 4 pint or 2 quart jars.
Course Dessert, Side Dish
Prep Time 20minutes
Cook Time 25minutes
Servings 4pints
Equipment
Heavy duty pot big enough that jars will be covered with 2 inches of water and rack for jars to sit on in pot.
Ingredients
6lbsapples
3/4cupwaterif doubling or tripling recipe, do not adjust water amount
1/4cupapple cider vinegar
1/4cupbrown sugaroptional, for sweeter sauce
1 1/2tspground cinnamon
1lemonjuice of
Instructions
Cooking Instructions
Core, peel, and slice apples.
Add apples and water to pot and cook over medium-high heat, stirring occasionally so apples don't burn. Cook until apples are soft (about 5-20 minutes).
Remove pot for heat. If you like chunky applesauce, mash apples with a potato masher. If you like smoother applesauce, run through a food processer or blender.
Add remaining ingredients and return pot to burner. Cook over medium-high heat for about 5 minutes until everything is well combined.
You can store in air tight jar in fridge for about 1 week or water bath can them so they are shelf stable.
Canning Instructions
Ladle hot applesauce into HOT jars using a funnel, leaving 1/2 inch headspace (for both pint and quart). Remove any air bubbles. Wipe rims of jars clean with damp towel.
Put lids on jars, finger tight only (do NOT overtighten).
Carefully place in SIMMERING water in pot using a jar lifter and make sure water covers the tops of jars by about 2 inches. Add more water, if needed.
Place lid on pot and bring water to a rolling boil. Boil for pints for 15 minutes and quarts for 20 minutes (0-1,000ft altitiude. If altitude is different, please see chart below for canning times).
Turn off heat and remove lid from pot. Let stand for 5 minutes.
Carefully remove jars from pot using a jar lifter and place on a TOWEL on counter. Let sit until completely cooled.
Notes
For tarter applesauce, half of your apples should be a tart apple variety.*This recipe has not been tested by the USDA. However, this recipe contains more acidity than their tested and approved recipe, deeming it safe for water bath canning. Can using your own discretion