How to Make and Can ApplesauceBy
Here’s a step by step of the easiest way I’ve found to make applesauce. (But be sure to read Canning 101 first if you’re unfamiliar with the basic steps of canning safely!)
I slice my apples like this, then peel each slice.
I find this to be much easier than peeling the whole apple first and then slicing it.
As I slice and peel, I put my apples into a big pot. At the bottom of my pot is 5 cups of water and 3 teaspoons of ascorbic acid (powdered vitamin C).
As I continue to add apples, I stir them into the water/ascorbic acid frequently so that the apples are all coated with the mixture and are much less likely to turn brown.
Once I have my pot 3/4 full of apples, I put it on the stove…
and bring it to a boil, then simmer it (uncovered)
for about 30 minutes or until the apples are tender.
Then, I spoon the tender apples with some of the liquid into my blender
and blend it all up until it is smooth.
I hot water bath my jars for about 25 minutes.
And like always, after I pull them out of the hot water, I set them on my counter for several hours (or days) so that I can admire them and feel happy about my applesauce. Ahh…..beautiful!