Canned Applesauce

Applesauce

If using a strainer, quarter apples (to make sure no worms in center!)  There is no need to core or peel if using a strainer.  Boil apples until cooked through.  Put through Victorio Strainer to make applesauce.  (If no strainer, you must peel and slice apples, cooking them until mushy.)  To can, cover bottom of large pot (at least 8 qt) pan with ¼” water.  This prevents scalding.  Pour in applesauce.  Heat slowly until barely bubbling.  Add sugar to desired taste.  Cook until sugar is dissolved.  Meanwhile, heat clean jars in oven at 200 degrees until they are too hot to hold with your bare hand.  Also put jar lids in water and boil them about 5 mins. before using.  Keep lids simmering until done canning.  Put applesauce in hot jars with hot lids. .  Be sure to wipe rim of jar clean before putting lid on.  Twist rings on as tight as you can get them.  The acid in the applesauce will seal the jars.  If you want added security, steam jars shut. 

BOILING WATER BATH:  Put water in canner but don’t put pressure gauge on lid.  Process for 10 to 15 minutes.

STEAMER: Put about 2 qts. water in bottom of steamer, put lid on and process 10-15 mins. with steam blowing out holes.

PRESSURE CAN:  Put 1 ½ quarts water into canner.  Put lid on and let pressure build until steam blows out top (the weight is not on the lid).  Let steam blow for 5 minutes.

Note: For strawberry applesauce, add at least 1 c. pureed strawberries per quart of applesauce, or until desired taste.