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American Recipes

Making & Canning Homemade Applesauce | EASY METHOD | Water Bath Canning |



Homemade Applesauce Recipe (as per Ball Blue Book, Guide to Preserving)
Yield: About 6 Pint or 3 Quart Mason Jars

7.5 – 10.5 lbs Apples
1 – 1 1/2 C. Water (or more for consistency preference)
1 3/4 – 2 1/2 C. Sugar or To Taste (optional)
Ball Fruit-Fresh Produce Protector or Lemon Juice (to prevent browning)

Please see the video for instructions!

Visit our website:
https://www.freedomharvestfarm.com/

Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.

Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.

FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. “Looks good, smells good, is good”. We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

#canning #foodpreservation #homesteading

Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.

Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It’s a proper technique and a safety issue.

REAL food has blemishes. It should not look like it’s on display at the museum or fanciest of grocery stores. Eat “ugly” apples, they’re not pumped full of chemicals nor modified in any way.

31 Comments

  1. Craig Calame

    Use a melon baller to remove the apple core. This is much faster than using a paring knife. At least it is faster for me.

  3. Katya7

    I’ve got citric acid that I use before canning potatoes, that would work on apples too wouldnt it?

  18. Andrea LV

    I just finished peeling my apples. Darn. Wish I watched this first. Definitely trying with peels next time. Thank you.

  19. IslandGal 500

    I'm just picking my apples now and this is my second year of applesauce. I love to put them in tiny jars and freeze them in the jars. Thaw a jar in the fridge overnight and add the applesauce to oatmeal or make muffins, etc.
    This time I will do the water bath canning. I am extremely lazy so instead of cutting each apple separately, I have a wonderful cheap metal disk that will core and slice the apple with one push down over the apple. They are in any dollar store with the kitchen tools. I use it when I want to just eat apple slices for a snack, but it is really handy for mass production when picking from my tree. Going to make some batches in the morning.

    I also like slicing the apples with the same corer-slicer, sprinkling them with brown sugar and cinnamon in a freezer bag, and then freezing the bags for apple pies or cakes. I usually peel those apples first.
    So glad you mentioned how your yield varies each year. I am a newbie with cherry, apple, and plum trees and some years I have so much yield that I get friends to pick once I have my fill. In other years there is practically nothing or very few. This year I did not get any cherries (seemed to not plump up even though it rained a lot and I have to beat the crows to the crop too), but the apples are plenty. Think the plums will be small although the apples are bigger this year. Strange. I did buy some fruit tree fertilizer spikes, so hope next year is good. So glad the fruit ripens at different months = cherries in July, apples in August, and plums last in Sept.

  21. D K

    hello, how much lemon juice for 6 pint jars? Do you add the lemon juice while cooking or add it later with the sugar? Thank you!

  22. Hmmm..

    Canning with the peels may be a game changer for me. I’ll make a small batch first and see how it goes. Also using the immersion blender looks a lot easier!! Thank you so much!! I got a steam canner, which I really love. It’s much quicker than the water bath, which on my stove takes a long time to come to a boil. Great video, much appreciated!!

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