Home Canned Spiced Applesauce

Home Canned Spiced Applesauce

I’m not a huge fan of applesauce, so these weren’t for me. These were for a friend’s kids, and they loved them. Heck, I liked this applesauce a lot more than normal, but I turned MY apples into pie filling. Because, well, pie! This is a pretty simple recipe. I got the base recipe from Passionate Homemaking, and then added my preferred spices and lemon juice for safer canning. You quarter apples, cut out the seeds and cores, blend them with water, then heat the sauce with spices until warm, and can them. Simple, healthy applesauce, whenever you want it!

Start by quartering and coring your apples.

Applesauce-11

Blend them together with 1/4 cup water per batch and whatever spices you like. I used brown sugar, cinnamon, cardamom, ginger. Add in lemon juice for safety, and blend.

Applesauce-10

I’m giving you the amount per 4 cups of apples, feel free to scale as necessary. We had something like 20 pounds, it was a huge project. Anyway, put all the sauce into a stockpot and heat to warm over medium heat.

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Prepare a water bath canner, pour into sterile jars, add hot lids and turn finger tight, then process for 20 minutes for quart jars, 15 minutes for pints.

Canning applesauce

Home Canned Spiced Applesauce
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Home Canned Spiced Applesauce

Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13½ pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 14 to 19 quarts of sauce – an average of 3 pounds per quart.
Course Canning
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Cooking Madly

Ingredients

  • 4 cups apples
  • 1/2 cup water
  • 2 teaspoons lemon juice
  • 1 teaspoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger

Instructions

  1. Peel and core apples, If desired, slice apples into water containing ascorbic acid to prevent browning.
  2. Place 4 cups drained apples along with water, lemon juice, brown sugar, and spices in a blender. Puree.
  3. In a medium to large stockpot, heat applesauce to boiling over medium heat while preparing water bath canner, lids, and jars.
  4. Ladle boiling sauce into sterilized jars, wipe rim, add hot lids, turn rings finger-tight, and process in a boiling water bath for 20 minutes for quarts and 15 minutes for pints.

 

Comments on this entry are closed.

  • plasterer bristol February 20, 2017, 1:43 am

    Sounds lovely. Thanks for sharing. Great recipe. Thanks simon