Canned Apple Sauce

Canned Apple Sauce

Sometimes it’s the simplest of dishes that tastes so good.  Apple sauce can be used so many different ways or enjoyed on its own.  Filling your pantry with your own harvest just feels good.

pinch of salt

Any apples you have will work for this recipe.  No need to peel or core if you have a food mill.  If you do not have a food mill you will want to peel and core the apples.

Place apples into a pasta pot.  Add enough water to cover the bottom of the lower pot.  The apples will sit in the colander portion of the pot.  Heat the pot over medium heat.  Once it is steaming you can turn the heat down.  The apples should be steamed until soft.

Lift the colander portion of the pot out and transfer the apples to the food mill.  Continue to rotate the wooden pestle until all that remains in the colander are the skins and cores.  Scrape off the outside of the food mill.
To the apple sauce add a pinch of salt and  stir in sugar to taste.  Our apples are quite sweet so I add very little sugar.

Transfer apple sauce to sterilized canning jars.  Wipe the rims of the jars clean and  add new washed sealer lids.

Add jars to a boiling canner. Jars should be processed in the canner for 15-20 minutes.   Remove from the canner and set aside.  Do not touch the lids, you want to count the pops so you know the jars have sealed.  Any jars that do not seal should be refrigerated and consumed in the next few days.

2 Responses to “Canned Apple Sauce”

  1. This is a timely recipe. Thanks for posting. I wonder what it would be like with no sugar?

    • Sugar helps to preserve home canning. The less sugar one uses, it will shorten the shelf live of your preserves. We don’t like overly sweet food. We try to use up our canned applesauce over a 12 month period.