Chunky Applesauce

Yield: 1 Quart

 

 

Ingredients:

 

3 – 3 ½ pounds apples (a mix of varieties)

 

2/3 cup Cold water

 

2 tablespoons lemon juice

 

 

 

Additions:

 

Sugar, if necessary, to taste

 

 

 

Spice Garnishs

 

Allspice

 

Cinnamon

 

Nutmeg

 

 

Process:

 

Sterilize an adequate number of canning jars to hold the quantity of applesauce that is prepared.

 

Peel, core and remove any bruised areas. Roughly chop the apples into similar sized pieces.

 

Place in large saucepot.

 

Cook apples with just enough water so they don’t stick.

 

Cook over medium heat until soft. Stirring from the bottom occasionally to prevent scroching

 

When soft, mash the applesauce with a masher.

 

Return the applesauce to the saucepot and bring to a boil.

 

Remove a spoonful of applesauce. Allow it to cool. Taste to see if you desire to add sugar.

 

Bring the canning jar lids and a dinner knife to a simmer. Simmer for 10 minutes

 

Allow the applesauce to simmer for 5 minutes.

 

Add lemon juice. This increases the acidity of the applesauce, adding in the logevity of the process.

 

Stir in. Taste to see if any additional sugar is needed. This will depend on the variety of apples chosen and personal taste.  If adding sugar, be certain to distribute evenly throughout the applesauce and be certain it has all dissolved.

 

Bring the applesauce to a boil.

 

Carefully ladle the boiling applesauce into the sterilized jars.

 

Leave ½ “ headspace.

 

Remove the dinner knife with tongs. Allow to cool until it can be safely handled.

 

Gently run the knife around in the jar to be certain all of the air bubbles are removed.

 

Remove any applesauce on the rim or outside of the jar with a clean towel.

 

Remove a sterilized lid with tongs and place on the rim. Finger-tighten the lids.

 

Complete all jars and finger-tighten the rings again.

 

Process pints and quarts for 20 minutes in a boiling water canner.

 

Remove to a thick bath towel on the countertop and allow to cool.

 

There should be popping sounds during the cooling process to indicate the lids have properly sealed.*

 

Label jar(s) for contents and date of creation.

 

Properly tested and sealed jars can be placed in a cool dark place for up to 18 months. Always discard any jars that show signs of mold, that smell strange, or have discolored lids when opened.

 

Peoples tastes vary. Therefore, it is suggested that spices be used as a garnish at the time of serving.

 

*Canning lids changed from a one piece lid to a two piece lid to improve the ability to seal the the jars. To test a two part lid seal:

The next day, text the jars by removing the rings and lifting the jars slightly off the bath towel by holding the rim. The rim should stay attached to the rim. If not, store the jar in the ice box and consume within three days.