September 9, 2011

Home Canned Applesauce

I got together with a friend to do some EASY home canned applesauce.
If you've ever wanted to dip your feet into home canning, this is the project for you.  It's SIMPLE.
The result is fabulous. The applesauce is so sweet it doesn't even need sugar! It's delicious right out of the jar, ladled onto French Toast, or as a side dish for any meal!

  • 3 large crock pots
  • 18-20 pint Mason jars (or 9-10 quart jars) and canning water bath or large pot and canning tools
  • 20 lbs of apples (I used a variety of honeyscrisp, gala, granny smith and jonagold, they can be bruised, they don't have to be pretty, and it's best to use a variety instead of just one flavor.)
  • cinnamon & nutmeg to taste (I added this to one crock pot and left the other 2 naked)
  • Peel & Core & Slice your variety of apples.  I used my fancy (rarely used, but sorta' favorite kitchen tool) apple peeler.
  • Fill crock pots with apple slices.  Sprinkle cinnamon and nutmeg if desired.
  • Add 1/4 c. of water.
  • Set crock pot on low for at least 8 hours.
  • Apples will become so soft you can mash them with a fork.  If you like more pureed and less chunky applesauce, you can place in food processor or blender.
  • Ladle applesauce into hot, clean jars and can according to directions. (Great site here on canning)
(Ann, this is your hand, now you are famous...)





1 comment:

  1. I love the photos of the canned product! You're quite the professional!


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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.


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