Food Storage Made Easy - Latest Comments in Homemade Applesauce Recipe & Canning

Re: Homemade Applesauce Recipe & Canning

oma — Sat, 27 Sep 2014 22:57:33 -0000

Boy, doesn't anyone read? She said after she got the five jars in, she filled the canner with hot water to cover the jars!!!!!!!!!!!!!!!!!

Re: Homemade Applesauce Recipe & Canning

Deb R — Thu, 18 Oct 2012 16:25:17 -0000

In order to process the applesauce correctly you should have a least a inch or two of water above the rim of the jars. This will help to remove most of the air that is in the jars, and seal them properly. If sealed properly there should be a definate vacuum release sound when opened. I sometimes need to use a knife to pry the lids off.
The Ball Book on Canning is a great tool for even a veteran canner. Otherwise, I love the pictures that you included in your blog. Lovely Family.

Re: Homemade Applesauce Recipe & Canning

Sheri — Sat, 22 Sep 2012 18:55:24 -0000

How long do you pressure cook applesauce at 3500 feet? also what poundage? 12 ?

Re: Homemade Applesauce Recipe & Canning

Jodi and Julie — Wed, 15 Feb 2012 23:47:29 -0000

I found this info on another website, you should be able to just add a little cinnamon and no sweeteners. "Choose apples that are naturally sweet, like Red Delicious, Gala, Fuji, Winesap, McIntosh, Yellow Delicious, Mutsu and always use a mixture - never just one type. This year I used a mixture of Fuji (30%), Yellow Delicious (20%), Gala (20%), Winesap (10%) , McIntosh (10%) and Jonathon (10%). This meant it was so sweet I did not need to add *any* sugar at all. And the flavor is great! The Fuji's and Gala's give it an aromatic flavor! Honeycrisp and Pink Lady are also excellent, sweet, flavorful apples."

Re: Homemade Applesauce Recipe & Canning

Bwalkerbell — Tue, 14 Feb 2012 19:04:30 -0000

I want to know what to use instead of sugar. Can I use honey or a little splenda? I plan to use some cinnamon and maybe some natural orange juice. What is your opinion.

Re: Homemade Applesauce Recipe & Canning

Jodi and Julie — Wed, 17 Aug 2011 00:34:50 -0000

I am eating some applesauce I canned 3 years ago. I probably wouldn't go much longer than that. Once I open a bottle I can leave it in the fridge for a week or two with no problems. Once it is opened it will need to be refrigerated. Hope that helps!

Re: Homemade Applesauce Recipe & Canning

mikaela — Wed, 17 Aug 2011 00:00:41 -0000

How long do they last if stored in food storage? How long do they last in refrigerator? or after opening the can???? The process does not end when you are done cooking right? Looking fw to learning more about canning. ~a canning newbie~

Re: Homemade Applesauce Recipe & Canning

Homemade canning — Sat, 29 Jan 2011 07:25:06 -0000

An effective and safe way of preserving food is through jar canning.+While some people say that food canning is not that easy, it is actually an easy process. Safety should always come first when canning foods. Never fail to check canned foods before you consume them especially the expiration date which can vary depending on the kind of preserved food.

Re: Homemade Applesauce Recipe & Canning

Homemade canning — Sat, 29 Jan 2011 05:32:08 -0000

This is my first time i visit here. I found so many entertaining stuff in your blog, especially its discussion. From the tons of comments on your articles, I guess I am not the only one having all the leisure here! Keep up the good work.

Re: Homemade Applesauce Recipe & Canning

Mamieplatt — Wed, 12 Jan 2011 00:20:06 -0000

There is no reason to peel the apples...that is where all the nutrition is. Just wash and slice the apples, cook them down and puree them in the food processor. You can't tell there are any peels if you use a thin skinned apple like Fuji. Saves a LOT of time and tastes the same and is more nutritious. Enjoy. (I take the cores and run them thro my juicer and make jelly out of the juice. One box, usually makes 7 cups of juice, which makes a batch of jelly.)

Re: Homemade Applesauce Recipe & Canning

Mssbb — Fri, 26 Nov 2010 20:13:08 -0000

www.ugu.edu/nchfp This link will give you the most current, correct and up-to-date recommendations for home food preserving.

Re: Homemade Applesauce Recipe & Canning

Molly — Fri, 03 Sep 2010 12:20:23 -0000

When using the water-bath method the water *MUST* be 1 - 2" over the top of the jars! Please correct this error! I agree with the other posts here who have written you a wise word of caution.

On another note, it is not necessary to peel apples in preparation for smooth applesauce. Simply cut off the blossom-end, (which is bitter, and will put dark specks in your sauce) then, cut the apple in quarters, inspecting the seed area. There is a health benefit to keeping the seeds and skin in the mix. With this method, later, this mix must be strained or pureed. The result will be a smooth applesauce, and if you used red apples, will result in a pretty pink tint in the sauce.

Re: Homemade Applesauce Recipe & Canning

Jtrsam — Wed, 23 Jun 2010 20:52:25 -0000

I really love your site but, I do have to disagree about how you water bath your applesauce. You should have 1 inch of water to cover your jars . then bring it to a boil and time. Please read the Canning book again and PLEASE, let me know if I am wrong!

Re: Homemade Applesauce Recipe & Canning

Jodi and Julie — Sun, 18 Oct 2009 02:17:38 -0000

We like to make things easy and FUN here :) Glad it could help you!

Re: Homemade Applesauce Recipe & Canning

flariaparker — Sat, 17 Oct 2009 15:15:36 -0000

I can not begin to tell you how easy your recipe was to follow. I wasted too much time searching the net for easy directions only to become flustered. Thank you for easy, simple, sensible directions.

Re: Homemade Applesauce Recipe & Canning

Deejay Bratsch — Sat, 03 Oct 2009 16:32:02 -0000

I love canning. I am canning apple pie filling this weekend. I got about 300 pounds of apples off my trees in Northern NV.

Re: Homemade Applesauce Recipe & Canning

Jodi and Julie — Sat, 12 Sep 2009 13:00:05 -0000

Yes, the boiling times needs to be the same. That's how you get the
applesauce to be preserved in the bottles. Good luck!

Re: Homemade Applesauce Recipe & Canning

raeka_sakura — Sat, 12 Sep 2009 06:47:21 -0000

I am preparing to do this for the first time and I was wanting to jar my apple sauce in pint size jars instead of quart size. Do I still boil my pint size jars for 20 minutes adter I have filled them with apple sauce? I am in Illinois so I know I have no altitude issues, but that is about all I know! Can someone please help?

Re: Homemade Applesauce Recipe & Canning

Vicki — Mon, 09 Mar 2009 11:53:15 -0000

Hmmm. . . Did I mis-read that last part? I hope you covered your jars with the boiling water. They need to have 1-2" of boiling water over the top of the jars to process them, in the picture it doesn't look like your jars are covered with water. Just trying to be clear so everyone stays safe.

Re: Homemade Applesauce Recipe & Canning

Kim Shields — Thu, 08 Jan 2009 22:25:28 -0000

Imake applesauce every summer from my apple tree. i use apple juice and cover the apples to cook. I add 4-6 cinammon sticks and and let the apples cook. Yummy! I am just finding your sight and love it thanks.

Re: Homemade Applesauce Recipe & Canning

Marie — Wed, 07 Jan 2009 10:36:41 -0000

Please remember that in Utah we need to make an altitude adjustment for the time required to safely can applesauce. In altitudes between 3,000 and 6,000 feet, the correct processing time for applesauce is 20 minutes for pints and 30 minutes for quarts. Also the applesauce must be kept at boiling temperature when filling the bottles. This is referenced in the USDA Canning Guide.

Re: Homemade Applesauce Recipe & Canning

Anna — Fri, 12 Dec 2008 13:10:46 -0000

Loved Jodi's answer to NadjaUK. We eat it as a side dish too; with a beef version of Wienerschnitzel (don't eat veal) or with pork, chicken, etc. My second son loves it by itself, too. Never would have thought of it with Mexican-- thanks for sharing!

Re: Homemade Applesauce Recipe & Canning

Jodi — Sat, 29 Nov 2008 16:12:04 -0000

Nadja- We eat our applesauce plain! It's delicious as a side dish. My kids eat it as a fruit serving for breakfast. We also like it with Mexican food, just adds an additional flavor and texture to the meal. It's really good sprinkled with cinnamon.

Also, if you are trying to avoid fats in your diet, applesauce can replace things like butter and oil in your baking. Julie uses it in her bread and cake recipes quite often. Hope that helps!

Re: Homemade Applesauce Recipe & Canning

NadjaUK — Tue, 25 Nov 2008 08:46:28 -0000

What does everyone use applesauce for - It's not a big thing over here in the UK.
The only thing I could think of was as an addition to HM yogurt or porridge etc ??
How do you use yours ??
(We have a ton of apple trees round here that we forage from so would like some ideas as we have lots of chutney/frozen apples for pies etc)

Re: Homemade Applesauce Recipe & Canning

Val — Fri, 21 Nov 2008 00:43:21 -0000

That hand mixer is a BAMIX... I love mine!