There is nothing like homemade applesauce so learn how to make and can it up for long term storage! If you’ve never home canned anything before, don’t be intimidated as this is perfect for first timers. And by no means do you have to can this. Just as good right after making!
As I said in the video, if you don’t have a food mill or don’t want to use one, peel and core your apples before cooking so all you have to do is process them in the food processor. What I did NOT mention is you can make this chunky applesauce too by just using a potato masher after they’ve been cooked (peeled and cored). I’m using a Foley food mill which is old school and not the preferred way but it works. Takes some muscle to use it but it does work.
I followed the recipe for applesauce found in Ball’s Complete Book of Home Preserving (2006) p. 182 and suggest you do the same for exact measurements.
What you’ll need:
-apples
-lemon juice
-sugar (optional)
-canning jars
-canning tool kit
-water bath canner or pot big enough to hold your jars and tall enough to cover them with at least one inch of water.
You’ll need 1 Tbsp of lemon juice for every 3 lbs of apples to make sure the acidity is at the proper level to safely water bath can this. Sugar is optional but not needed if using a sweet apple. Tart apples will need sugar and add to taste. Start with 1/2 cup and add more as desired. Yield: I used 4 lbs of apples and got (6) 8oz jars of finished applesauce.
Music by Kevin MacLeod (http://incompetech.com)