2 responses to “Canning Applesauce”

  1. Good for you! I have done applesauce before, but I like to peel and core my apples first with an apple corer/peeler (mine has a crank handle). I boil them until they’re soft, then use my blender to puree them. I have done applesauce in a food mill, and I think it goes much faster with the blender.

    If I’m in a spot where I can’t finish at this point, I put the puree in the fridge and come back to it later. When I’m ready, I heat the puree, fill my jars, and process them in the canner. It is a ton of time, though!

    One idea I heard was to just can the apples themselves, and then to blend them into applesauce when you’re ready to eat them. However, I found that I don’t want to use those jars over the sauce. I’d rather get the finished product instead of having to deal with it later!

  2. I would sometimes make applesauce when I was making baby food for James. But I would just steam the apples and then puree them (kind of like Heidi said above). I don’t know how different that is from the actual process of making applesauce, but it seemed pretty similar to me. Then I’d freeze them in ice cube trays along with the other baby foods I made – because I have no clue when it comes to actual canning!! Way to go for trying out the canning, that’s so impressive! :)

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