Canning Applesauce

Today I canned applesauce. After my failure last year (it all got moldy even though the jars were sealed), I was a bit reluctant to try again. But I mustered up the courage, fired up the crock pot, drug out the food mill and got to work…

First I started with a box of gorgeous apples from the local produce stand.

Then I wash them.

Fill the crock pot with some cold water  and lemon juice to prevent browning.

First I quarter each apple.

  Cut off the cores.

Throw them into the lemon water.

When the crock is full, I drain off the lemon water, put it in the warmer and turn it to high.

Cook until apples are fork tender.

If they cook for too long they will get really dark.

Put some into the food mill and turn the handle until nothing is left but the peels.

This part is kinda yucky looking!

Keep adding apples until they have all gone through the food mill. Empty out the mill.

Now you have a big bowl of applesauce.

At this point you can either put it into freezer containers to freeze or put it in a stock pot for canning.

Bring the applesauce to 212 degrees. Use a lid because this stuff erupts like Vesuvius!

Fill hot jars to 1/2” headspace. Put on two piece lids. Process in boiling water bath for 20 minutes. Let rest for 5 minutes before removing from canner.