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How To Make And Can Apple Sauce


I picked up a bushel of apples from my local farmers market. 
photo: Lisa Muhammad

photo: Lisa Muhammad
Directions: Wash peel and core apples and
place in a large stock pot. I used about 4-5lbs of apples and just about filled a 8 quart stock pot. 
Add one cup of water. You won't need a lot, the apples will produce lots of their own juice.
Bring to a boil and then simmer for 10-15 minutes, turn apples over every few minutes, until apples are tender.
photo: Lisa Muhammad




While the apples are cooking, sterilize your jars, lids and rings.
photo: Lisa Muhammad










When the apples are cooked, remove and place the apples in a large bowl. 
photo: Lisa Muhammad
Add about 1/4 cup of sugar. (optional)
photo: Lisa Muhammad
Mash the apples with a potato masher, blender or hand blender to the consistency your like.


photo: Lisa Muhammad
photo: Lisa Muhammad


photo: Lisa Muhammad

Next, fill the jars with the applesauce leaving 1" head space
photo: Lisa Muhammad
Run a knife or small spatular down and around the jars removing the air bubbles.
photo: Lisa Muhammad

Wipe edges of jars with a clean towel or damp paper towel.




 Place the lid on.


 Next, screw on the ring (band) finger tight (as tight as your fingers can turn, but not too tight). 


photo: Lisa Muhammad

Place jars in boiling bath water, water should cover jars 1-2 inches. If not add more boiling water. 
photo: Lisa Muhammad

Process 20 minutes.

photo: Lisa Muhammad
Turn off the stove and carefully remove jars. 

photo: Lisa Muhammad

Place jars on towel and allow to cool. Jars have completed processing when you hear a ping or pop. Label and store.
This is the basic step-by-step method to can fruit and vegetables using the water bath method.