Tag: canning

One thing I have been wanting to learn for the longest time, is canning. Since starting my garden, I’ve also felt compelled to learn how preserve more of the harvest—especially when I end up with an abundance I can’t use up quickly.

I have only canned one thing so far since getting my canner for Christmas. A few months ago, I tried to can my first batch of beans. I was nervous, confused, and a little overwhelmed. I had never used a pressure canner before, but once I learned the parts and how it worked, I become more confident.

Maybe a bit too confident. Let’s just say I almost blew the hood off of my stove. <Insert shame face here> Lesson learned!

Thankfully, my second attempt went much smoother, and the beans turned out great. But this time, I wanted to try something new—and what better than homemade applesauce? I know a few people who make applesauce, and it didn’t seem too hard according to the booklet that came with my canner.

So, that’s what we’re doing today! If you’re also interested in learning how to can applesauce, you’re in the right place. I’ll walk you through the tools, the recipe, and the full canning process.

Supplies

You will need a few tools to get started.

• A canner or large stock pot (This is the canner (affiliate) I use and it’s AWESOME!)
• Mason jars with lids (affiliate)
• Jar lifter (affiliate)
• Funnel
• Canning rack

Ingredients

• Fresh apples (I didn’t use many this time—this was just a small test batch)
• 1/2 cup water
• Ascorbic Acid solution (prevents browning)

Steps: How to Make Applesauce at Home

Before we can, we need to make the applesauce.

I followed the recipe out of the booklet that came with my Presto Canner.

1. Wash, peel, core, and slice your apples

2. Soak the slices in an ascorbic acid solution for 3–5 minutes to prevent browning. You can use powdered ascorbic acid or crush 500mg vitamin C tablets—about 6 tablets per gallon of water.

3. Drain the slices and place them in a large pot with ½ cup water.

4. Bring to a boil, then reduce heat to medium. Cook until apples are soft (about 20 minutes), stirring occasionally to prevent sticking and burning.

5. Mash with a potato masher for chunky sauce, or blend for a smoother texture. Add sweetener if desired.

At this point you can let it cool and put it in a jar or container to refrigerate, but since we are learning how to can applesauce, let’s take it a step further.

Steps: How to Can Applesauce (Water Bath Canning Method)

1. Sterilize your mason jars while the apples are cooking. Keep them hot until ready to use.
2. While the applesauce is still hot, use a funnel to spoon it into the jars, leaving ½-inch headspace.
3. Remove any air bubbles. You can use a butterknife for this.
4. Wipe the rims clean and place the lids and bands on. Tighten to fingertip tight—snug but not cranked. You should be able to get the band off with just your fingertips.
5. Place jars in the canner on a canning rack (don’t let jars touch the bottom).

6. Fill the pot with hot water until the jars are covered by at least 1 inch of water.

7. Bring to a boil with the lid on (but not locked if using a pressure canner—no pressure needed for this method).

8. Boil for 20 minutes, adjusting for altitude:

6,001–8,000 ft: +15 minutes

1,001–3,000 ft: +5 minutes

3,001–6,000 ft: +10 minutes

9. Carefully remove jars using the jar lifter. Let them cool undisturbed for 24 hours.

10. Let the jars completely cool for 24 hours.

11. After 24 hours, remove the bands and test the seals by lifting the jar by the lid. The lid should “tink” when tapped and not move when pressed. Unsealed jars should go in the fridge and be used soon.

You Did It! You Just Learned How to Can Applesauce!

Congratulations! You just made and canned your own applesauce! It really wasn’t so hard, was it? Though, seriously—why does it take so many apples for one jar?

Whether you’re preserving a harvest, stocking up your pantry, or just love the cozy feel of homemade, canning is a skill worth learning.

Have you ever tried canning? Would you try to make applesauce this way? I’d love to hear about your experience in the comments below! And if you have any tips for me—I’m still learning too—please share!

Thank you so much for reading and happy canning!