Ingredients
Scale
- 15–16 pounds apples (for 9 pints, which is the max load for this common 21.5 qt hot water canner)
- For a max canner load of 7 quarts, aim for about 25 pounds of apples
Instructions
- Core and chop apples into chunks. The smaller the chunks, the quicker they’ll soften.
- Add apples to one or two large, heavy bottomed pots. Add about 1 cup water to each pot to prevent scorching.
- Cook over medium heat until apples begin to soften, stirring often.
- While apples cook, prepare canning supplies: boil 9 clean pint jars in a boiling water canner.
- Simmer 9 pint-sized canning lids in a small saucepan of water. Do not allow the water to boil.
- Gather 2 clean towels, 1 clean dish cloth, jar lifter, lid wand, 9 pint-sized canning rings, wide mouth funnel, large stirring spoon, food mill, 2nd large pot.
- Position food mill over large empty pot. An 8-cup glass measuring cup works well, too. (My food mill has 3 disks; I use the middle disk with medium-sized holes.)
- Transfer apples to food mill and process in batches.
- When all apples have been processed and skins removed, return sauce to the stove top and heat thoroughly.
- OR skip the food mill and blend softened apples (skins and all) in a high speed blender like a Vitamix. The sauce will still be hot, so pour it right into your hot jars…
- When applesauce is hot, begin the canning process.
- Very carefully (with oven mitts!) raise the canning rack of jars in the canning pot.
- Use jar lifter to remove several hot, clean jars from the canning pot.
- Place them on a clean towel next to the pot of applesauce.
- Use the funnel to fill each jar, leaving 1/4 inch head space.
- Wipe jar rims with a clean, damp dish cloth.
- Use lid wand to remove one lid at a time from the simmering water.
- Dry lid with clean dish towel and position on jar.
- Add ring and secure to finger tip tightness.
- Use jar lifter to place filled jar back in the canning pot.
- Repeat process until all 9 jars are filled and resting in the raised rack of your canning pot.
- Carefully lower the rack into the pot and cover pot with lid.
- Return to a boil and process for 20 minutes.
- After 20 minutes, remove the lid (carefully–lift the lid so steam escapes out the back and not in your face) and turn off heat.
- When boiling subsides, carefully raise the rack.
- Use the jar lifter to remove jars one at a time and place on a sturdy tray lined with a clean towel.
- Do not touch or disturb jars for 12-24 hours.
- After 12-24 hours, check seals, label jars and move to storage location.
Notes
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