Homemade Preserved Applesauce
This homemade preserved applesauce recipe is simple to make and delicious! Make up a batch of this old-fashioned treat to enjoy the entire year.
Equipment
- 1 Large stock pot
- 1 Apple corer
- 1 Food mill or Sauce maker
- measuring cups/spoons
- 1 Water bath canner If preserving
- 1 Funnel, jar lifter If preserving
- 24-48 Half pint or pint jars
- 24-48 Canning lids/rings
- Timer
Ingredients
- 1/2 bushel Cortland apples
- 1/2 bushel Macintosh apples
- 1-2 cups White sugar
- Cinnamon to taste
Instructions
To make applesauce
- Wash and core apples. Cut into chunks and fill a large stockpot. No need to peel apples
- Add enough water to prevent apples from scorching on the bottom of the pot. Cook until apples are soft
- Run apple mixture through a food mill or sauce maker
- Return prepared sauce to the stove and add 1-2 cups sugar, depending upon your taste, and cinnamon to taste.
To preserve applesauce
- Fill jars with applesauce leaving a 1/2 inch headspace
- Wipe rim of jars with a clean cloth to remove any residue and place a new canning lid on top. Screw band on to fingertip tightness only
- Place jars on a rack into a boiling water bath canner. Process for 20 minutes
- Turn off heat and remove lid of canner. Allow to rest 5 minutes before removing jars onto a towel lined surface.
- Allow jars to cool overnight. Check for seal, remove bands, wipe jars clean, and label the contents/date
