Total 1 day and 2 hours (includes resting time)
Active 60 mins
Makes Eight 16-ounce jars
My boys absolutely love applesauce, so I make a big, steaming pot every year. It is a tradition in our family to walk down to the apple orchard planted by my great uncle, baskets in hand. Together, we harvest the apples from the old trees at peak season, making and canning the applesauce to capture the sweet flavors of fall to enjoy all year long. I love to top pork chops with a dollop of spiced applesauce, and sometimes I find the boys eating it straight from the jar.
TIP: Be sure to wash the apples well before using them in canning and to discard all the bruised or distressed parts of the fruit. After peeling the apples, drop them into a large bowl of cold water to hold the color. Tossing the apples with lemon juice also helps them hold their color; this step also increases the acidity, so do not skip it.
Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find information on canning at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.
Eight 16-ounce canning jars with bands and new lids, canning pot and rack, pressure canner and rack, jar lifter, canning funnel, lid wand