Applesauce Canning Recipe

The last time I posted a cooking, canning, baking, entertaining post it was for how to make plum pierogi.  Today I am back with a basic way to use all your apples to make and can applesauce! I add no sugar. I just use some lemon juice and water to keep the apples white after cutting and while canned.

 Preparation - Get your hot water canning bath ready, clean canning jars, lids, rings.

Step 1 - Peel then slice your apples. Slice apples removing soft or discolored spots. Place in a stainless steel cooking pot with 2 cups of water and 1 tablespoon of lemon juice. The lemon juice keeps the apples from turning brown!

Step 2 / 3- You will need a scale. Weigh your apples. When there are 5 pounds of sliced apples place on medium high heat.

Step 4 - Add one cup and one additional 1/2 tablespoon of lemon juice.

Step 5 - Bring to a simmering boil stirring frequently so apples do not burn. Once apples are soft remove from burner and mash with a potato masher for a chunky consistency.

Step 6 - Return to heat, bring to a boil, pack into clean warm pint size canning jars using a warm bath canning method.

A special thanks to Sylvia for her handmade scrubbies! They are made so well and the colors are fun! See her scrubbies here