12/12/2023 0 Comments Metal pineapple peeler![]() ![]() Look for air bubbles and bang the jar carefully or use a chopstick to remove the bubble. If you have skinnier jars, you may want to use a jar funnel.Īfter the jars are filled, take a clean, damp cloth and wipe off the rims of the jars so they aren’t sticky. If you are using wide-mouth jars, you can do this with a ladle. ![]() While the water bath is heating up, fill your warm, sterilized jars and ladle in hot applesauce, leaving 1/2 inch headroom at the top of the jar. Heat a separate kettle of water or prepare to heat water in the microwave. Insert the rack into the canner and fill halfway with water. Do not let the sauce cool before moving on to the next steps! Taste the applesauce at this point (carefully because it’s hot) and adjust the cinnamon and/or add sugar if needed (start with 2 or 3 tablespoons of brown sugar, then adjust as needed). I like mine a little chunky, but if you want a perfectly smooth applesauce (I liked it smooth when I had babies and toddlers), you can run it through a food mill. You can also run the apples through a food mill. Using a submersion blender or food processor, pulse the sauce until desired consistency. If you used cinnamon sticks, remove them now. If they are sliced thin, as pictured here, this will take about 35 minutes. Stir occasionally to prevent sticking, and cook until the apples are very tender. Reduce the heat to medium-high, maintaining a good boil. Add the apples (and cinnamon sticks if using) and bring to a boil over high heat. Add 1 inch of water to the bottom of a heavy-bottomed large pot. Once all of your apples are prepared, drain off all of the salt water. As you slice each peeled apple, remove any brown spots, and then immediately add the cut slices into the bowl of salt water – this will prevent browning while you prepare the apples. Using an apple peeler (as pictured above) can speed up this process, but you can do it with just a paring knife too. Peel, core, and slice your apples into thin chunks. To begin making the applesauce, fill a large bowl halfway with cool water. To sterilize the lids, place them into a shallow pan of simmering water for 5 minutes and then remove them. I have also placed them in the oven at about 250F. The jars need to stay hot during canning to prevent cracking, so leave them in the dishwasher on “heated dry” while you prepare the applesauce. I like to do this by putting the jars through the sanitizing cycle in the dishwasher. If you are canning applesauce, first sterilize your jar lids and jars. Good sweet and tart apple choices are Gala, Golden Delicious, Granny Smith, Honey Crisp, Pink Lady, Winesap, and Fuji. I like to use at least two, if not three, apple varieties for the best flavor.īest Apple Varieties – Not all apples work for applesauce (I’m looking at you, Red Delicious). Use More Than One Type of Apple – When you’re making applesauce, having a mixture of flavors ensures a delicious sauce. Look for the freshest apples you can find. ![]() Make sure they are crunchy and juicy, not mealy and bland. So, when buying apples, buy a few to taste first. Here are a few helpful tips when choosing apples:Ĭhoose Fresh Apples – Freshly picked apples are the best, but that’s not always possible. Tips for Choosing the Best Apples for Applesauceįor the most flavorful applesauce, it’s important to pick the right apples. Likewise, if your apples aren’t the best, adding a little sugar can make a world of difference to the flavor of the applesauce. Sugar (optional) – If you have really good apples, you don’t need to add any sugar at all. I use cinnamon sticks while cooking the sauce, plus a little bit of ground cinnamon to taste before I add the cooked sauce into the jars. See the note below on choosing the right apples.Ĭinnamon (optional) – I love the flavor of cinnamon in my applesauce, but you can leave it out. The best applesauce is the simplest applesauce! To make this homemade applesauce, you only need one ingredient (plus salt) and a couple of optional ingredients: IngredientsĪpples – This is the only ingredient you actually need to make applesauce. ![]()
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