Homemade Applesauce With Denali Canning

Directions

1.  

   Nothing from the store can compare to a nice homemade recipe. One of the quickest and easiest ways to process apples is by making applesauce. This is also a good way to use up those imperfect apples. Just cut away the bad spots before processing. First step is to prep the apples. Wash them, peel them, cut, and core.

   

2. Next cook the apples in a large pot with a cup of water over a medium heat until they are soft enough to mash.

   

3. Mash with a potato masher for a chunkier apple sauce, or process apples in a blender or food processor until smooth.

   

4. Sweeten with sugar or brown sugar, if desired. Start out with using just a little and adjust until you are happy with the flavor.The applesauce will also sweeten over time, in the jars, so keep that in mind when adding sugar. I use white granulated sugar because brown sugar makes the applesauce dark, but either will work.

5.  Bring the applesauce to a boil over medium-high heat while stirring to prevent sticking. After that you are ready to can the sauce. Make sure everything is sterilized and that you are using new lids every time you can. Order some here.

6.  Fill your jars up with applesauce leaving ½ inch of headspace. Use a small rubber spatula to scrape down the inside of the jar and remove any air bubbles. Always wipe the jar rims clean before putting on your high quality Denali rings to secure the jars.

   

7. Finally process in the water bath canner for 20 minutes (for altitudes less than 1,000 feet). Adjust time if necessary. Let the canner cool and remove the jars, then store them in a cool location.