I look forward to the fall season every year and going out to the Strite's Orchard and purchasing some freshly picked apples. When I get back home, I get busy with making homemade applesauce, apple butter, apple pie filling and some apple dumplings.
When I can homemade apple sauce, this is one recipe that I tend to use the majority of the time. Even a beginner home-canner can make this!
Applesauce Recipe for Canning
24 large apples
1/2 cup tap water
2 tablespoons lemon juice
1/2 to 1 1/2 cups granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
Peel, core and thinly slice apples. Place apples into a large stock pot with water and lemon juice. Cook covered until tender, about 25 minutes, stirring occasionally. When apples are tender, chop coarsely with a metal spoon. Add granulated sugar, ground cinnamon, nutmeg and vanilla extract and continue to cook until sugar dissolves. Spoon hot mixture into hot jars, to within 1/2" head space, release air bubbles, clean rims and seal. Process in water bath canner for 20 minutes for pints and 30 minutes for quarts.
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Friday, September 4, 2009
Canning - Chunky Applesauce Recipe
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7 comments:
Thanks for the recipe. I like the chunky applesauce better than smooth. Have never canned this before though. Looking forward to eating this all winter.
was just reading your blog, Shelly. looks like some wonderful recipes i"ve got to try. Could you please tell me approximately how many jars you get and what size(pts or qts) with your applesauce and corn relish canning recipes? Thanks so much!
I didn't keep exact count on this one. I believe I got 15 or 16 pint size jars with this recipe.
I've been looking for an applesauce recipe to can. This looks perfect! Thanks.
Ran across this recipe. Looked good. First batch is completely gone, even after canning. Kids loved it. I added 1T of honey to it and that seemed to do the trick. Making/canning a 2x batch right now.
this recipe is amazing.
is there anyway of canning just the applesauce without the other ingredients? Also, can I use a pressure canner?
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