Apple Sauce - A Great Way to Use Fall Apples

Apple Sauce – A Great Way to Use Fall Apples

Making apple sauce is a great way to use apples. For a more flavorful apple sauce, mix together a variety of apples. Here are the instructions for canning apple sauce. You can also freeze apple sauce. I have used the same instructions to make pear sauce using fresh pears.

Select apples that are sweet, juicy and crisp. For a tart flavor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit. Wash, peel and core apples.

To prevent browning, slice apples into an antioxidant solution like crushed vitamin C tablets dissolved in water, lemon juice and water or Fruit Fresh, a product that can be bought at the grocery store. Drain slices and place into an 8- to 10-quart kettle. Add ½ cup water. Heat quickly until tender 5 to 20 minutes, stirring occasionally to prevent burning. Press through a sieve or food mill, or mash with a potato masher.

Sauce may be packed without sugar. If desired, add 1/8 teaspoon sugar per quart of sauce. Taste and add more, if preferred. Reheat sauce to boiling.

Pack hot sauce into clean hot jars leaving ½ inch headspace. Remove bubbles with a metal knife going around the inside of the jar. Wipe jar rims clean with a paper towel or cloth.

Process in a boiling water bath canner: 15 minutes for pints and 20 minutes for quarts.

Source: Canning Fruits Safely, UW-Extension-Extension Cooperative Extension.