Canned apples I canned these apples in the same manner as the peaches with one exception:I made the light syrup for the apples and that is made with:5 1/4 cups water2 1/3 sugarclick on the peaches below for instructions
Applesauce on rightMaking ApplesauceWash your apples thoroughlyCore and peel soak in solution to prevent browning
click picture below for instructions
Put into stock pot with about an inch of water in bottom
Bring up to a boil then simmer
Stir occasionally to make sure the apples don't stick to bottom of pot
Add water if it cooks out just to cover and prevent sticking
When apples are tender mash until desired consistency ( you may like chunky applesauce)
Now add sugar to taste if needed
Add cinnamon to taste if desired
Mine was a little too thick so I added a small amount of the light sugar syrup used in canning the apples and it is delicious!
Canning Applesauce
Put into water bath canner or a large pot (that jars will fit into with enough room to have 1 to 2 inches of water to cover)
Begin with pot half full of water
Sterilize and keep canning jars warm in 250 degree oven
put canning lids & caps in pot with water warm and keep warm
Put funnel into hot jars one at a time
Fill with applesauce leaving 1/2 inch at top
Wipe jars clean
Place lids and caps
Place in water bath
Bring to boil and cover lowering temp as needed to prevent boiling over
It doesn't have to be a hard boil
Cook in water bath for 20 minutes
Turn off stove, remove lid carefully, let sit for 5 minutes
Carefully remove jars with jar lifter
Place on towel or heat resistant counter
Place tea towel over jars and leave uninterrupted for at least 24 hours
After 24 hours check for seal. If they did not seal refrigerate
Wipe jars clean and store in clean, dry cabinet or indoor storage.
Dolly
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