Canning Applesauce!!
1st! run your jars and rings through the dishwasher.
You will need about 10 lbs apples, about 30 small/medium to make 4 16 oz jars.
Mix sweet and tart apples, my son picked ours from our tree. You can't go wrong using more or less, if you make more than you have jars, put it in the fridge and you'll have to eat it... :-)
I've got an apple peeler, which is handy to pull out cores, but you can use a knife, and I like to use some of the peels, especially because the apples are organic!
Once you've chopped up your apples, add about a cup of water, just enough so they don't stick.
Set the apples on the stove and bring to boil over medium-high heat. Stir with wooden spoon frequently.
Squeeze about 4 Tablespoons of lemon juice and set aside.
if you don't have a rack and canning pot, (like me) you can use marbles and a big stock pot (like me!)
You want your jars to be clean and warm. It's great to use them straight from the dishwasher, but if they've cooled off, put some water to simmer in your canning pot and warm them.
Meanwhile, continue stirring and heating the apples.
put your lids in a bowl, alternating up and down so that they don't stick together, and pour simmering water over them. set aside.
keep stirring....
after about 15-20 minutes you should have softening apples and the beginning of applesauce!!
I ladle out most of the apples into my vitamix blender, taking care to get most of the peels.
after blending, return the applesauce back to the pot.
Ladle the hot applesauce into the hot jars leaving about a 1/2 headspace. lightly stir with knife to remove air bubbles.
wipe the tops and outer rings of glass with wet cloth or paper towel to clean off any applesauce.
Lay the lids onto the jars, and screw on the bands. Only screw on lightly, lid should be down firm, but not super tight because you want tiny air bubble to be apple to escape. "fingertip tight"
Carefully place your jars into the boiling water, and pour more boiling water over them until the jars are completely covered with water.
Process Applesauce jars in gently rolling boiling water for 20 minutes.
Remove jars and cool. It may take up to a day, but the lids should not flex up and down when the center is pressed. If it doesn't, your applesauce is well sealed, and will store for at least 2-3 years! But, hopefully your friends and family will enjoy it very quickly. Cold, warm, with dinner, with ice cream, in cake.... it's so good! :-)
