Homemade Applesauce help

[KLAIT]

Hi all

I would love to make homemade apple sauce and put it in sealed jars. I am new to this whole homemade concept, but I did make several jars of different jams this fall and plan on giving it as gifts. We have so many apples was thinking I might be able to do the same thing with applesauce but have not a clue.

Can you help me out? I need a recipe for the applesauce itself and also, would you do the sealed jars the same as with the jam?

Thanks!

 

[My2Cinderellas]

instead of apple sauce - how about apple butter to spread on toast? stay with the same Jam family...

I have a recipe for apple butter in the crock pot and it's super easy. You can either freeze it or hot pack it in jars.

it's from the Taste of Home magazine. my computer is acting funny and I can't get it to load right now.

 

[barkley]

you can look up an applesauce recipie, but honestly-i make ALLOT of it for canning and i just slice the apples, add enuf water to simmer them, use a ricer (to get the seeds, skin, stems out)-and that's it. we don't buy applesauce with sugar added so this way it comes out the same (just a good apple flavor). when i make the cinnamon applesauce i just add cinnamon.

if you want your applesauce to retain a paler look (think like motts) you can look to a recipie for the correct ratio of fruit fresh or lemon juice to add, but we don't mind the darker look.

i have a KILLER recipie for apple butter which i've never been a fan of until i tried this particular one (if you like mincemeat pie the spicing is very similar). it takes WAY longer to make good apple butter than applesauce (simmering alone and thickening process) but it can be well worth it (i did it in 1/2 pint jars but friends and family raved about it so i think i'll gift them with full pints this year). if you want the recipie p.m. me.

look to the bell canning site and you can get the info. on how long the processing takes-depending on weather you use stove top or a pressure cooker (we've done both).

REMEMBER-one of the essentials in making applesauce is to leave the skin on the apples when they are cooking, don't think you can save time by peeling them. you need the natural pectin in the skins to help thicken the sauce.

thanks for posting this-it reminded me to make contact with the kid's group i bought apples from last year. i think i made their day when i bought over a hundred pounds (i love canning and when i can make a full quart of applesauce for much less than one of those cans costs at the grocery store it makes it well worth it).

 

[Boo'sMom]

I'd love the recipe for apple butter

 

[barkley]

I'd love the recipe for apple butter

which one-the one that has a mincemeat like flavoring?

 

[WL Fan]

The best resource for home canning and freezing I've found is called the Ball Blue Book. It's usually with the jars and lids in the stores, it's got all the recipes you might need for jams and jellies, fruit and applesauce, etc.

 

[Darsa]

This is the recipe that I'm going to use to try to use up all of the apple drops I got at the orchard last weekend

http://allrecipes.com/Recipe/All-Day-Apple-Butter-2/Detail.aspx

Hopefully it comes out really good so I can share it with my family; there will be a LOOOTTT of it, considering I have tons of apples...

 

[mickeyplanner08]

I did 70 pints of applesauce this past weekend. That was about 3 bushels of apples. I did a mix of gala and empire. I've also mixed courtland and macintosh in the past...just depends what you can get.

You just core and cook down your apples. Add enough water to the bottom of the pan to keep them from burning/sticking. An electric frying pan works great for this. I was "cooking" 3 pans at once-electric fry pan, wok and large fry pan on the stove...as one was ready, I'd refill with cored apples, process that pile and just keep repeating.

I process mine in a food mill, too. You just crank it around to remove the skins and you get a beautiful rosy applesauce if you have red apples. I never add any sugar because I've had great sweet apples the past couple of years.

I just heat processed mine-no pressure canner at my house. 15 minutes for pints/20 minutes for quarts at sea level or below. I actually added 5 minutes to my canning time because I didn't have my applesauce boiling hot when I poured it into the jars.

I could can 20 pints in less than 3 hours start to end of clean up. I didn't have enough lids, so I did my 70 in more than one sitting...double mess to clean up!

Enjoy! My kids won't eat the store bought stuff anymore, so I'm canning for a while yet! Applesauce is the only thing I can anymore.

 

[arminnie]

I made homemade applesauce in 7th grade home ec (eons ago). We forgot to add the sugar and salt. It tasted vile but we had to eat it and presend to like it was great so we would get a good grade on it.