Today we're diving into a heartwarming family favorite as we show you how to make an old-fashioned classic - chunky applesauce that'll keep your taste buds dancing year-round. There's something special about preserving fresh, juicy apples in a jar, and we're here to guide you through the entire process. So, grab your apron and join us for a delightful journey back to traditional, homemade goodness, and let's savor the joy of chunky applesauce for every season.
Recipe and instructions below.
Printable recipe: eattravellife....
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Ingredients
9 pounds apples before coring & peeling
1-2 cups water
2 1/2 cups sugar
1 teaspoon cinnamon
1 Tablespoon lemon juice
Instructions
Was and drain the apples.
Take your peeler and peel, core and slice the applies.
If you are using a peeler, corer, you will want to cut your apple slices in half or quarter so they cook even.
Place the apples into a pot big enough to hold the apples you want to process.
Cook the apples on medium heat, putting in enough water to keep the apples from burning, but not making it soupy.
Start with adding 1/2 cup of water and add more if needed. As the apples soften, they will release water.
The apples with starts to change color, getting more translucent, this is them softening.
Once the apples are soft, you can place them into a blender and blend until smooth.
Place the mix back into the pot and add the sugar.
Heat the apple sauce to 212F and it's time to fill the jars.
Use your ladle and funnel and fill the jars, leaving 1/2" headspace from the top of the jar.
Remove any bubbles (if you add the apple sauce slowly, none should form.
Wipe the rim of the jar with a clean wet towel.
Place the seal and band on the jar hand tightening. Repeat for all jars.
Place the jar into a hot water bath and process jars for 20 minutes.
Remove jars from the water and place on a towel, covering the jar to allow it to cool slowly.
Label and date the jars before storing.
14 окт 2024
