Applesause - Canning Homemade Goodness!

By Leesa W

When apple season arrives, my daughter and I have a tradition of picking apples and making applesauce. We really enjoy the apple cider doughnuts sold at our favorite mountain orchard!!

Ingredients

• Apples - pick a variety of sweet apples for depth of flavor
• Cinnamon
• Apple cider (or water)

Preparation

Step 1

Notes:
- 1/2 bushel makes ~10 quarts of applesauce
- No sugar is needed if you choose naturally sweet apples like Red/Yellow Delicious, Gala, Fuji, Winesap, McIntosh, Honeycrisp and Pink Lady (buying seconds will save money)
- KitchenAid with the Sieve attachment is a great tool

1. PREPARE CANNER - get water boiling ensuring it will be 1-2 inches above jars. Wash jars, lids and bands in dishwasher (try to time it so jars/lids/bands are still hot from drying cycle when it is time to fill them).
2. CLEAN apples by putting in a vinegar bath (1 part vinegar to 3 parts water) and then rinsing well.
3. CUT apples using an apple corer and place EVERYTHING in large pot with about 1 inch of apple cider (or water). Fill to top with apples as the apples really cook down.
4. COOK apples covered - bring to boil, then reduce heat to medium until soft about 20-30 minutes, stirring occasionally. Remove from heat and let sit for 10-15 minutes to cool a bit.
5. SIEVE apples following directions from KitchenAid. There are other methods if you don't have a KitchenAid. Just Google it!
6. SIMMER - Return applesauce to pot and add cinnamon to taste. If applesauce is not sweet enough add sugar to taste. Simmer for a few minutes.
7. FILL jars ensuring the lip of glass is clean before putting on lid and ring.
8. PROCESS filled jars in a boiling water canner for 7 minutes - pint; 15 minutes - quart (adjusting for altitude). Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed. If a seal does not set, put in frig and enjoy in next week or so!