*How to Make and Can Applesauce

Applesauce is a delicious, easy food to make and just as easy to can for enjoying all year long. It can be done without any fancy equipment, in small or large batches, by yourself or as a family project. (Please note you cannot can on a glass top stove. The heat builds up on the unit and the sensor turns it off before the canner can reach boiling.)

*Making the Applesauce

There are apples that are called "applesauce apples" like Ginger Gold or MacIntosh, but the truth is that all apples make applesauce and you should choose the ones whose flavors you like and the ones that are in season at the time you are making the applesauce. If you choose a tart apple like Rambo or Granny Smith then adding sugar may be necessary. A sweet apple may not need any extra sugar, but again-add to taste-there isn't a right or wrong, just preference.

Choose the apples that you like and are freshly picked. Plan to mix several varieties together to give the applesauce a good depth of flavor. A bushel of average-sized apples will make approximately 14-16 quarts of canned applesauce.

Core and chop the apples. If you have a food mill to run the final product through then you don't have to peel them in the beginning. If not, then you may want to peel them before cooking. We use an "apple machine" that cores, slices and peels all at the same time. These are available for about $20. A paring knife does the same thing-just takes longer.

If you are doing this solo it may be too big of a job for one sitting. Feel free to prep the apples one day and cook and can them the next. They do brown once cut but this is unnoticeable once the applesauce is made. I always do it this way and the applesauce is a rich golden color.

Put the apple chunks into a large pot with an inch of water in the bottom. We average 1/4 bushel of chopped apples per pot. Cook on high till the water begins to boil, then turn down to medium high, cover and let cook for about 20 minutes, stirring occasionally. While this is cooking, get your canning equipment ready to go.

After 20 minutes, the chunks of apple should be very soft but probably still holding their shape somewhat. Now you can decide if you want really chunky, a little chunky or baby-food smooth applesauce. For smooth, put in a blender and puree till smooth. For a little chunky, leave it in the pot and use a single electric hand mixer and beat it. For big chunks, use a fork or potato masher and smoosh just a little.

Taste and add sugar and cinnamon if desired.

*How to Can Applesauce

While the chunks are cooking, sterilize the canning jars. This can be done in the dishwasher if you have a "sterilize" cycle, or boil in water in the canner or pot you will be using for canning. Take a small pan of water and heat the caps and lids to just under boiling to sterilize them.

Remove a boiled jar (a jar lifter is very handy) and fill with the hot applesauce through a wide funnel to a quarter inch from the top. Wipe off any spilled on the rim, seat the lid and screw on the cap. Set these jars back in the canner/pot and make sure they are covered with an inch of water over the lids. Boil for 20 minutes.

Remove jars and set on a towel on the counter, not touching, for them to cool overnight. You will hear the lids pop when they seal as they cool. When they have cooled, test each jar by pushing on the center of the lid-it should not have any give or spring to it at all. If it does, then put in the fridge and eat it that week. You can remove the screw-on caps if you want; the lid will stay put. The canned applesauce remains as a tasty treat for 2 years on the shelf.

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