What kind of apples are best for canning applesauce? Maybe you like extra sweet or extra tart?
We love a Jona-Gold apple we get from a local orchard.
Especially for applesauce. Not only is it the best tasting (in our
humble opinion), but there's also no sugar needed!
Though I always use just Jona-Gold, I've read that using several types of apples will give your applesauce a
nicer flavor. You might want to experiment and see what combinations
will do for your family.
If you use a red-skinned apple, the applesauce will have a beautiful pink tinge. The jars you see here are 3 types of apples in canned applesauce. Can you pick out the Jona-Gold? The Jona-Gold has a mottled red and yellow color, which gives the applesauce a pink color.
The basic idea behind how to make applesauce is to cook the apples, mush them up, and add sweetener if desired, getting rid of the skins and cores somewhere along the way.
If you have a food mill or strainer, you can cook the apples before getting rid of the skin and cores. The strainer does the work of peeling and coring. If you do not have one, then you must peel and core apples prior to cooking.
When canning applesauce, you may process in a water bath canner.
Gather Your Canning Supplies:
If you have a food mill, it makes things very easy.
Wash and quarter apples. Place in large pot (approx. 5-6 quarts in size).
Don't overfill your pot as you need to be able to stir the apples
even before they have softened. Otherwise, they will stick. (Ask me how I
know!) I have two pots that I will sometimes get going at the same time.
Once (and only once!) I tried to cook all my apples at once in a huge stock pot that I have. Big mistake. I could not get the apples stirred up very well, so they scorched to the bottom. I rescued the apples off the top and continued. Sometimes, we can try to save time, but only make more problems.
Add 1 cup water to help prevent sticking. Cover and simmer until tender, stirring often.
Press through your food mill. If you are canning applesauce with a red-skinned variety of apple, it will pick up the color. Pink, gorgeous, and appetizing.
I use my Victorio Food Mill. Put the apples--skins, cores, and all--into the hopper, press down as you turn the crank, and the skins will be pushed out the end while your applesauce will emerge from the strainer.
If you don't have a food mill, you just need to peel and core your apples before cooking.
Peel, core, and quarter apples.
This is where the apple peeler-corer-slicer comes in handy. It will cut your time in half. If you use one, see instructions that came with it. Otherwise, just peel, core, and slice the old-fashioned way with a paring knife.
Tip: Thinner slices will soften much faster.
Place slices in a large pot (see my overfilled stock pot fiasco above), adding 1 cup water to prevent sticking.
Cook until tender, stirring often.
Mash with a potato masher. This works well if you like chunky applesauce. If desired, you can use a wire whisk on the apples at the end of cooking to get a smoother consistency.
Add sugar to resulting applesauce to taste. I prefer not to put any sugar, but it all depends on the type of apple. Go ahead and taste it and add sugar if you want. Cinnamon is another option.
Reheat sauce to a boil, again stirring often to prevent sticking.
Fill hot jars with hot applesauce, leaving 1/2-inch headspace.
Wipe the rims clean, remove any air bubbles, and place your lids. For more details, follow water bath canning instructions.
Final step is to process in a water bath canner. It is important to use the correct time for your altitude. See the chart below to determine your processing time.
For more information on altitude adjustments and why they are important, check this page.
0-1,000 feet needs 15 minutes.
1,000 - 6,000 feet needs 20 minutes.
above 6,000 feet needs 25 minutes.
0-1,000 feet needs 20 minutes.
1,000 - 3,000 feet needs 25 minutes.
3,000 - 6,000 feet needs 30 minutes.
above 6,000 feet needs 35 minutes.
Source for canning applesauce procedures: NCFHFP.