Applesauce for Canning

I haven't bought canned applesauce in a long time.  I don't really use much at once, and the rest just goes bad.  I suppose I could get those little single-serve cups, but it seems like a waste of packaging.  I just make some out of an apple or two, which I always have in the fridge, whenever I want some.  Yes, it's a bit of work and I have to clean the food mill after, but it's enough for what I want.

Coming up on Passover, I decided to make enough for the week.  I was doing the ketchup, and figured I could make a batch of applesauce while that boiled down for an hour.  Might as well use the food mill for more than one thing as long as I'm washing it anyway.  The recipe out of the Ball book is basic and easy to do the math for a smaller batch.

As with the ketchup, this isn't going to save you money.  A 3 pound bag of Gala apples at my market runs $4, slightly more than a quart jar of brand-name applesauce on the shelf.  Plus, you're putting an hour of work into this.  The main benefit of canning your own is to control the ingredients.  I'm doing this specifically to make it KLP.  Others might can their own to ensure it's organic, or for food allergies, or just because they prefer the taste.

When you make applesauce for canning, you must add lemon juice.  You can't rely on a consistent acidity in the apples to make them safe.  As a result, you get a better product if you add at least a little sugar.  I chose honey, but I only added a tablespoon to offset the lemon juice.

To add a whole spice to your applesauce, put the cinnamon stick or star anise in the water while the chunks are simmering.  Ground spices can be added after the run through the food mill.  And if you don't have a food mill, you're going to have to peel your apples so they can go into the blender or food processor.  Sorry.

3 lbs apples of choice.  I prefer Gala.
3/4 C sugar, or to taste
*1 Tb lemon juice
spices as desired

1.  Peel, core, and quarter apples.  Peeling is optional if you're using a food mill, but your applesauce might take on a pink tint with some varieties.  Treat to prevent browning with a commercial citric acid or lemon water.  Place apple quarters in a non-reactive saucepan and add enough water to prevent them from sticking to the pot.  Bring to a boil over medium-high heat.  Reduce heat and boil gently, stirring occasionally, until tender.  This will take anywhere from 5 to 20 minutes, depending on type and size of apples.  Remove from heat and allow to cool 5 minutes.

2.  While the apples are simmering, prepare a canner, jars, and lids for a 1 quart yield.

3.  Working in batches, transfer apples to a food mill or food processor fitted with a metal blade.  Process until smooth.  For the food mill, you can choose which plate you would like for the desired chunkiness.

4.  Return apple purée to saucepan.  Add sugar, if using, and lemon juice.  Bring to a boil over medium-high heat, stirring frequently to prevent sticking.  If too thick, thin with a bit of water or apple juice.  Too thin, allow to reduce 5 minutes.  Maintain a low boil while filling jars.

5.  Ladle hot applesauce into hot jars, leaving 1/2" headspace.  Remove air bubbles and adjust headspace if necessary.  Wipe rims, center lids.  Screw bands down fingertip tight.

6.  Place jars in canner with water to cover by at least 1".  Bring to a boil and process for 20 minutes.  Turn off heat and remove canner lid.  Wait 5 minutes before removing jars to reduce the risk of siphoning. Allow to cool completely before removing bands.  Check seals, wipe jars clean, and store in a cool, dry place.

Makes 1 quart

Difficulty rating  :)