After peaches come apples, as far as my favorite fruits are concerned. We have already covered canning peaches, on an previous post. Today I would like to share this homemade applesauce canning recipe that I found and use myself. You will need some cooking apples to make your applesauce. The best varieties to use are probably Golden Delicious, Jonagold, and Tsugaru. There are no rules against using a combination of different varieties. One thing to remember though is that the sweeter the apples you use, the less sugar needed to sweeten your applesauce. Pears can also be used instead of adding sugar.

Here’s What You’ll Need:

• Cooking apples
• Water
• Food mill/strainer
• Glass jars with lids
• Apple peeler
• Pot
• Canner
• Sugar (optional)
• Ginger/Cinnamon (optional)

Before you even get started making your applesauce, sterilize your jars. The apples will need to be cleaned, cored, peeled and cut into quarters. You will need about 4 pounds of apples for each quart you make. Next put the apples in a pot, and add about one inch of water. The amount of water you use will determine the consistency. The more water you use, the more runny your applesauce will be. Simmer the apples and water until they become soft. The strainer can be used if you are not a fan of the chunky version of the sauce. Adding sugar is optional, it all depends on how sweet you like your homemade applesauce. Canning should begin while your homemade mixture is still warm or hot.

You can follow step by step instructions on the Frugal Living NW blog, here…

How To Can Homemade Applesauce

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