During this time of year, I pretty much do all of my jarring.. whether it’s jalapeno slices, strawberry jam, pickles, hot peppers, tomato sauce, etc.. and this year I added applesauce to the already long list. The great thing about canning, although it’s a lot work, you can make as much as you want or think you’ll need and once those jars are sealed.. there’s no rush to use them.
If you bake a lot and adhere to a Paleo lifestyle, you’ve probably noticed that many baking recipes call for applesauce with “no added sugar.. ” Why anyone would add sugar is beyond me because it’s so deliciously sweet to begin with, but I’m guessing that depends on the apples you choose to use.
Anyway, it’s nice to have this on hand because quite frankly, there are so many awesome ways to use applesauce!
For this recipe, I used green tart apples. I wish I could tell you the exact name, but every year I set out to remember each apple’s name and every year I end up with a large assortment and after splitting a bottle of wine at the orchard with my sister.. well, you know how it goes.. all the apples start to look the same.. ?
- 45 apples
- 30 cinnamon sticks
- 7 cups of water
- canning tongs
- canning funnel
- 6 medium size mason jars with lids
- 2 large stock pots
- Fill a large stock pot with water and submerge the jars. Cover and bring to a boil then reduce to a simmer. This tempers the jars and sterilizes them. Fill a smaller pot with water and add the lids. Cover them as well and bring them to a boil. Then reduce to a simmer. Core the apples and peel them. Then cut them into quarters and toss them into a large pot. Add the water and the cinnamon sticks. Bring to a boil then reduce to a simmer and continue to stir. Once the apple mixture begins to break down and turn mushy, turn off the stove. Remove the cinnamon sticks from the apple mixture. Remove a jar from the pot. Ladle the apple mixture into a food processor. And pulse until completely smooth. Top the jar with the funnel and pour the applesauce into the jar. Place the lid on the jar, set aside, and repeat until all 6 jars are full. Place the jars in a large stock pot and cover them with water. Cover the pot and bring it to a boil. Allowing the water to hard boil for 15 minutes with the jars in it. Turn off the heat and remove the jars from the pot. Allow them to cool before storing.