Fall. It's my second favorite time of the year. With the Autumn season comes cooler temperatures and plenty of Fall Festivals to enjoy. Around here...you can find an apple festival going on almost every weekend during this time of the year.
Every year I like to make and can my own homemade creamy style applesauce. My family loves to snack on it and I also use it as an ingredient when baking during the wintertime. It's a great way to cut down the fat & calories in many of your homemade baked goods.
When I make and can applesauce I used the recipe from the Ball Blue Book - Guide to Preserving. I also like to use fresh from the tree Gala apples when making it. The recipe will make 6 pint jars or 3 quart jars.
22 to 32 medium apples
Ball Fruit-Fresh Produce Protector
1 to 1 1/2 cups water
3 tbsp. lemon juice (fresh or bottled)
1 3/4 cups to 2 1/2 cups granulated sugar (optional)
2 tsp. ground cinnamon (I add this)
Prep: Wash apples and dry. Remove stem & blossom ends. Peel apples, if desired. Cut apples into quarters. Treat apples with Ball Fruit-Fresh Produce Protector to prevent darkening. (note: I use an apple peeler and corer to make this an easy process and then cut them into quarters).
Cook: Drain apple quarters. Combine apples & water in a large pot. Cover over medium heat until soft, stirring to prevent sticking. Remove from heat. (this step can also be done in a slower cooker for several hours with the temperature set at low). Puree mixture using an electric food strainer or food mill (I use my blender). Return apple pure to the pan. Stir in granulated sugar, if desired along with ground cinnamon to taste. Bring applesauce to a boil, stirring to prevent sticking and so the granulated sugar completely dissolves.. Maintain a high temperature while filling your jars.
Fill: Ladle hot applesauce into a hot jar, leaving a 1/2" headspace. Remove air bubbles and clean the jar rim. Place lid and band onto the jar until the band is fingertip tight. Place jar on the rack elevated above the water bath canner with the water simmering at about 180 degrees F. Repeat until all of your jars are filled.
Process: Lower the rack into the simmering water. Water must cover the jars by at least 1" in depth. Adjust heat to medium-high, cover the canner and bring the water to a full boil. Process pint or quart jars for 20 minutes. Turn off heat. Let jars sit in the hot water for an additional 5 minutes to begin the cooling process. After 5 minutes remove them from the canner. Place jars on a towel on your kitchen counter to allow them to cool. After 12 hours check all jars to make sure they sealed properly.
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