Applesauce - Preserving

Canning Applesauce

 

 

Prep Time: 30

Yields: 7-8 pints

Source: Tinkskitchen.com  - UGA National Center for Home Food Presevation

 

Ingredients

 

• 12 lbs. apples, peeled, cored, quartered, treated to prevent browning* and drained (about 36 medium)
• Water
• 3 cups granulated sugar, optional
• 4 Tbsp lemon juice
• 8 Ball® (16 oz) pint glass preserving jars with lids and bands

 

 

Directions

 

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. COMBINE apples with just enough water to prevent sticking in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly, about 5 minutes.
3. TRANSFER apples, working in batches, to a food mill or a food processor fitted with a metal blade and purée until smooth.
4. RETURN apple purée to saucepan. Add sugar, if using, and lemon juice. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.
5. LADLE hot applesauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

 

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Notes:

Oct 06, 2017

 

I am torn between re-writing canning directions with my own words, as the directions must be followed precisely.  The manufacturers doing the testing have written these recipes to follow certain guidelines that I would not want to make an error in by re-writing.

 

Please see the following link from Ball/Fresh Preserving Applesauce - and as I am writing this, I have noticed that the link to Ball has changed yet again. 

 

It's important to note that if you live at an elevation of 1000' or above, you need to adjust your processing times, and this is a Link to NCHFP information on elevations and will not change as often as Ball feels like changing their information.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey