Canning applesauce without peeling and coring apples is easy. Learn how to make your own delicious homemade applesauce to enjoy all winter.
When the summertime air changes to the cool, crispness of fall, I think about apples and canning applesauce. And, while our little apple tree does produce apples, it just doesn’t give us enough for our needs.
That is why we frequent our local apple orchard for the rest of our apples. When making applesauce, I like to combine different kinds of apples. This gives more depth to the sauce being made and gives you the flexibility to vary the sweetness just by the apples you choose.
Another important step I take is not to use fresh picked apples immediately. Yes, you heard that right. The orchard sells fresh apples indeed; however, I bring those apples home and let them sit out at room temperature for about two days.
I find that during this time the apples begin to break down. When this process happens the apple actually becomes sweeter. And, with a sweeter apple comes sweet applesauce without the need for added sugar or sweetener of any kind.
My last batch of applesauce consisted of using Ginger Gold and Gala apples. The ratio of how much of each to use is entirely up to you and how much total sweetness you like. Try a slice of each kind of apple you choose to see how much of each variety you will use.
I prefer using utility grade apples. You can purchase these in bulk from the orchard in any number of varieties. The apples taste just the same as their grade A fancy counterparts do for a lower price. You might find a slight blemish on them, though I rarely do.
If you can find organic apples in your area, they would be your healthiest option. If not, use whatever you have available to you in your particular area.
BEST TIPS FOR MAKING APPLESAUCE
Use utility grade apples purchased in bulk at local orchard for best price and no reduction in taste.
Use multiple apple varieties for deeper apple flavor and sweeter applesauce without using sugar.
Let fresh apples sit at room temperature about two days to increase sweetness.
Depending on the size of the apple, either cut in half or quarters then remove and discard the stem. Add apple pieces to a large stockpot or two with just enough water to prevent sticking. The red from the apple skin will bleed into the sauce creating a beautiful pink tinted applesauce.
I use this food strainer-sauce maker, Victorio Model 250, and never have to peel and core apples again. It is a huge time saver that consistently gives a smooth sauce. In addition, the seeds and skins make great compost ingredients.
Keep clean jars hot by placing them in oven at 170F.
Check out my post 5 Reasons to Use This Food Strainer here.
HOW TO CAN APPLESAUCE
This delicious homemade applesauce recipe requires no peeling or coring apples. Stock your pantry and enjoy all winter.
- 1/2 bushel apples (mixed varieties)
- sugar (optional)
TO MAKE APPLESAUCE:
Wash and cut apples in quarters. Remove and discard stem.
In a large covered stock pot or two, add just enough water to prevent sticking along with apples. Cook over medium-low heat until apples are soft.
Once apples are soft, put them through the strainer-sauce maker and return puree to a large clean stockpot or saucepan.
Repeat the above process until all the apples have been cooked down.
If using sugar, add it to the puree to suit your taste.
Reheat applesauce, stirring to prevent sticking.
Makes about 7 quarts
TO CAN APPLESAUCE:
Put lids in small saucepan of very hot water.
Pack hot applesauce in clean, hot Mason jars, leaving 1/2-inch head space.
Use the plastic bubble tool (no metal) in an up and down motion around the inside of the jar to remove air.
Wipe rim of jar with moist clean cloth.
Using a magnetic lid lifter, lift one lid from hot water and put on jar. Apply jar ring finger tight. Set aside until all of your jars have been filled.
Follow the instructions for your particular canner and altitude. With my pressure canner and location, I would process both pints and quarts for 5 minutes at 5 pounds of pressure.
NOTE: You can also make this applesauce for the freezer by following the instructions up to and including making the puree for the unsweetened version. Instead of reheating the sauce, let it cool. Then package in freezer safe containers or freezer ziplock bags.
If you are making the freezer version with optional sugar, then the applesauce must be reheated to melt and combine the sugar. Cool applesauce before packing in freezer safe containers or freezer ziplock bags.
TO USE FROZEN APPLESAUCE: Partially thaw, just enough to remove the bag. Place applesauce in dish and store covered in the refrigerator up to one week.