After apple picking this year, I decided I really wanted to try canning applesauce (you know but without all the effort I assumed it required). Canning is one of those things I've always wanted to say that I do. To show up at someone's house with a jar of strawberry jam, or open up a cupboard in winter to a row of jars with handwritten labels. I take great pride in using homemade vanilla- I'll post on how that works soon. However, I can be lazy AND I am trying not to buy lots of equipment that won't fit in my kitchen. So how would this work...
I stopped by AC Moore to pick up some jars and figured I could make do with what I had for the rest of the equipment- tongs, various pots and pans. I did a little online research...I liked this straight forward approach to canning best. And I consulted Bon Appetit's how to (the article that started this project in the first place). Here's how it went:
First I cooked the apples with water, orange juice, sugar, cinnamon and allspice. Meanwhile the jars were running through the dishwasher.
Then I sanitized the jars in hot water
Then the filled jars (with about a half inch of room left to the top) were put back into the hot water for sealing.
Add that was it! Man that should have been harder. Next time I would use a tad less cinnamin or maybe just add an extra apple. Here is the recipe for the sauce if you want to give it a whirl:
Apple Sauce for Canning:
Peel, core and chunk up 9 pounds of apples (use a variety of kinds, the less sweet the better) Toss with a 1/3 cup of orange juice as you chop. Place apples and juice in large pot with 2 cups of water, 2 1/4 cups sugar, 1 1/2 teaspoons salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice. Bring to a boil and then reduce to a simmer. Cook apples until soft and then mash them up. Follow the directions from the link above to process the jars in hot water.