Are you new to canning and preserving? If so, start by making your own homemade applesauce.
If you can get free apples from your backyard or a nearby orchard, great!
Otherwise, look for sales at your local farmer's market or supermarket.
Use these step-by-step instructions to start with this simple vintage recipe for homemade applesauce from my printable cookbook, Pantry Preserves for Beginners.
How to Make Homemade Applesauce
- 12 lbs apples, peeled, cored & quartered(about 36 medium)
- 3 cups granulated sugar, optional
- 4 tablespoon lemon juice
- Wash, peel, core and dice apples.
- Take the prepared apples and cover with just enough water to prevent sticking in a large stainless steel saucepan.
- Bring the apples and water to a boil over medium-high heat.
- Reduce heat and boil gently, stirring occasionally until apples are tender (time will depend upon the variety of apple and their maturity).
- Remove from heat and let them cool slightly about 5 minutes.
- In small batches puree the apples until smooth with a food mill or food processer.
- Add the apple purée back to the saucepan and add sugar & lemon juice.
- Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
- Maintain a gentle boil over low heat while filling jars.
- Add the hot applesauce into jars leaving ½ inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Using the water bath canner method, process for 20 minutes.
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Nutrition InformationYield 8 Serving Size ½ cup
Amount Per Serving Calories 645Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 11mgCarbohydrates 169gFiber 16gSugar 146gProtein 2g