We love applesauce in our house.
This is how we make applesauce in our house. We made 49 quarts this year and I plan to freeze a bit more.
We use an Victorio Food Strainer/Sauce Maker that was my Grandma’s.
This makes applesauce making so much less work.
I hope to also share with you how to make slow cooker applesauce, making applesauce without a sauce maker, and a yummy baked cinnamon apples recipe in the next few weeks.
We can our applesauce, but you can also freeze it. If you’re looking for a really helpful book on preserving and canning, I’d recommend Ball Blue Book of Preserving. We reference this book all the time.
Put apples in a large pot and add water. The amount of water is going to be determined by the size of your pot and the consistency of applesauce you prefer. We add about 12 oz. to our apples. Just make sure there is enough to prevent the apples from sticking to the bottom of the pan.
Cook the apples on the stove until soft.
Put the soft apples into the funnel on the applesauce maker. Be very careful not to splash the hot apples on anyone.
Kaden was SO excited to help us make applesauce. He couldn’t stop talking. Disclaimer: This is not the best job for a child because the sauce is very hot. I’m not recommending it. I stood right next to him :)
The applesauce maker separates the peels and seeds from the good stuff, leaving you delicious applesauce.
Add sugar to taste. We’re using less and less each year.
Ladle the hot sauce into hot jars (out of the dishwasher), leaving 1/2 inch of headspace.
Remove air bubbles
Put on the lid and ring (make sure to prepare your canning lids)
Process the quarts for 20 minutes in a boiling-water canner.
We use Empire apples for our sauce. We love the flavor and pink color of the sauce.
**The Ball Book of Preserving has an additional step before you put the sauce in jars. Bring applesauce to a boil and maintain at a boil while you fill the jars. We don’t do this step.