A simple tutorial on how to can applesauce in 4 basic steps. This is so simple that anyone can do it, and our family will enjoy applesauce all year round!
Author: Lauren Allen
apple, whatever kind you like--I use Golden Delicious (6-8 apples make about 1 quart of applesauce)
granulated sugar, to taste
water bath canner
canning seals(new ones) and rings
large stock pot
First peel, core, and cut your apples into slices. (An apple peeler/corer/slicer may come in handy for this part, but you can do it by hand.)
Place apple slices in a large pot and add 1 cup of water. Cook the apples over medium heat, stirring often, until tender. Mash the apples with a potato masher. If you want an even smoother consistency, puree them in a blender.
At this point you can add a little extra water if you need to, depending on how thick or thin you want your applesauce. I like to reach the consistency of slightly runny pudding.
You can also add sugar at this point, depending on how sweet you want your applesauce. Add a little at a time and taste it until it's how you like.
The applesauce will also sweeten over time, in the jars, so keep that in mind when adding sugar. I use white granulated sugar because brown sugar makes the applesauce dark, but either will work.
Fill your jars with applesauce leaving 1/2'' of headspace. Use a small rubber spatula to scrape down the inside of the jar and remove any air bubbles.
Wipe jar rims clean. Don't skip this step! Place lids and rings securely on the jars.