Thursday, October 29, 2009

Canning Applesauce

Last week, Momma and I canned applesauce. We bought our apples at Carter's Mountain Orchard. Momma and I used a bushel of york apples for our apple sauce. We probably won't do anymore than a bushel a day since we started around 10:30 in the morning and finished around 4:30!
I cut the apples using an apple corer, leaving the skin on.
We placed the cut apples in a pot with an inch of apple juice at the bottom.
We cooked the apples until they were soft, stirring them often.
With our bushel of apples, we had 4 pots on the stove full of the cut apples!
After they were completely cooked, Ben helped us when we cranked the food mill to make the sauce. :)
Momma and I seasoned the applesauce with a bit of sugar. You can also add cinnamon and other spices if you want. We had two large pots full of fresh applesauce!
We filled up the quart jars, leaving 1/2 inch headspace.
We processed our quart jars in the water bath canner for 20 minutes. (Pints process for 15 minutes.)
Momma and I made a total of 16 quarts of applesauce! Our hard work will taste great when the snowflakes fly this winter!


  1. Looks yummy, Anna! That is a lot of hard work, but it will be worth it. This post makes me look forward to doing something soon with our apples--maybe next week with Granny!

    P.S. The graphic shows up fine on my computer. Thanks for using it!

  2. It looks delicious.

    Home canned food always seems to taste better than store bought. Even if the taste difference is all in the head of the person who did the work if canning, it is nice anyway.