If you have an abundance of apples lying around, don’t let them waste. Instead, you can store them by turning them into homemade applesauce. Making applesauce from scratch is a simple recipe. In this post, I am going to show you how to turn your apples into applesauce.
- A Batch of Apples
- A Peeler
- Canning Mason Jars
- Water Bath Canner
- Preserving Kit
- Apple Juice (Optional)
- Cutting Board
Instructions to Make Homemade Applesauce:
Time needed: 1 hour.
When it came to the types of apples, I decided to use a combination of Gayla and Granny Smith. I figured the sweet and tart would balance out.
- Wash and Peel the Apples
So the first step is to wash and peel the apples. I took a peeler and peeled the skin off each apple. I wanted to make sure that I removed any brown spots. After I removed the skin, I went ahead and used the chopper to remove the core out of it and cut the apples into smaller pieces to cook easier. In total, I used about 15 medium apples.
(Note: To keep the apples from browning, I added a couple of tablespoons of fresh lemon juice to the batch.)
- Prepare the Pot
To cook the apples evenly, I decided to use a Dutch oven. After I allowed the pot to warm, I added sweet apple juice. Now you can use unsweetened if you like, but I chose to use the sweet apple juice to reduce the amount of sugar that I will have to add later.
- Adding the Apples
Next, I applied my apples to the pot, and I stirred them up and gave them a few minutes to cook. After about five to 10 minutes, I added the sugar and the spices. I added half a cup of raw sugar, cinnamon, nutmeg to taste, and a teaspoon of salt. Once I added the ingredients, I stirred up the apples a few more times and put the lid back on. I let the apples cook for another 20 minutes until the apples started to break down and became easier to break up with my spoon.
- Sterilizing the Jars
While waiting on the apples to cook, I went ahead and started sterilizing my jars. Now the pot that I used is called a water bath canner. It’s a large pot that has a metal rack at the bottom. The canner is big enough to hold 6-8 32-ounce jars. Sterilizing the jars is simple. As the water started to boil, I used some tongs to sit the mason jars in the water.
Regarding the lids, I did not place them in the boiling water. Instead, once I was ready to seal the applesauce, I put some of the hot water out of the pot into a bowl and place the lid parts in there at least 5 minutes before I used them. Doing this will help soften up the sealant before use.
- Turning Apples into Applesauce
After the apples were nice and soft, I let them cool and put them in a blender. I decided to use a blender because I wanted the first batch to be smooth. So after about 30 seconds of blending, the applesauce is a smooth texture.
- Adding the Applesauce to the Jars
Once the mason jars were removed from the pot, I added the applesauce to the jars. I let them cool for only a few minutes because I wanted to add applesauce while everything was still warm. I filled each jar up until it was one inch from the top because I didn’t want it to overflow. Afterward, to make sure that nothing would interfere with the sealing process, I wiped around the rim of the jars with vinegar to remove any excess applesauce.
As you add the applesauce, make sure that there are no air bubbles in the jar by taking a butter knife and moving the items around in the jar. When you put the lids on, make sure that they are finger tightened.
- Time for Canning
So, after everything was ready, I went ahead and put the jars into the water bath canner. Make sure that you carefully set them on the rack so that no water is splashing. After that, I put the lid on it and let it boil for about 25 minutes. After about 25 minutes, remove them out one by one, and I set him on the cooling rack. I didn’t immediately take the lid off for anything, instead, I let them sit overnight to cool.
The next day, before I removed the lids, I pushed down on each top to make sure that I did not hear a popping noise. If you do not hear a popping noise and the center of the lid is in, that is a good sign. After a couple more hours, I finally took the rim off, and we were good to go.
After a couple of days, I had my family taste test the new applesauce, and they loved it! As mentioned before, making homemade applesauce is a straightforward yet delicious process, and I plan on making and storing more in the future!
Have you made homemade applesauce? How did it go? Please let me know in the comments below!
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