CATEGORY Electric

Manual

Canning MANUFACTURER Fabio Leonardi

O.M.R.A

Weston

Natural Classico

Squeezo

True Induction

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RECIPES

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Apple Sauce Canning

Use 3 to 3-1/2 lbs of apples per quart of applesauce desired. Rinse apples and place into a large saucepot with just enough water to cover apples and prevent sticking. Cook over medium heat until soft - do not boil. Quarter apples and run through tomato milling machine. Return to pan and bring to a boil. Add sugar, cinnamon, nutmeg or allspice as desired, or according to recipe. Ladle boiling hot applesauce into hot jars with just 1/2 inch of headspace. Remove air bubbles and adjust two piece caps. Process jars for 20 minutes in a boiling water canner.
9. Taste to see how sweet the apples are.
10. You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.
11. Keep applesauce boiling and ladle hot sauce into hot jars leaving 1/2 inch headspace.
12. Remove air bubbles and adjust two piece caps.
13. Process pints and quarts for 20 minutes in a boiling water canner.
14. Prep time is an estimate as it depends on how many quarts of sauce you are preparing.

Ingredients

3 to 3-1/2 lbs of apples (per quart of applesauce desired)
Water
Sugar, cinnamon, nutmeg, allspice (optional)

We recommend the Squeezo for this recipe.