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5 Shades of Applesauce
This year I added two new applesauce flavors: Strawberry, and also Rhubarb Vanilla (rhubarb recipe is included in this post). To view how to make the other flavors shown in the first picture, click on the links below:
Rhubarb Vanilla Applesauce (recipe below)
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| Apples processed through the food strainer (click HERE to learn how) |
Rhubarb Applesauce
2 cups previously made rhubarb sauce (click HERE to view that post)
6 cups apple puree (What I call "apple puree" are apples that have been cooked down, cooled and then processed through a food strainer - click HERE to view how to use the food strainer, picture also above)
1/2 cup to 3/4 cup sugar (depending on you desired sweetness)
Juice from 1/2 a lemon
1/2 teaspoon vanilla extract
In a large size saucepan, combine the previously made rhubarb sauce and apple puree. (In the picture below you will see the previously made rhubarb sauce on the right and the apple puree on the left. You are going to combine these two into a large pot)
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Stir in the sugar, lemon juice (add the vanilla just before canning/before pouring into the sterilized jars).
Bring to boil and then turn down the heat to low and simmer for about 30 to 40 minutes - stirring often.
Scoop off the foam that accumulates at the edges of the pot (when totally finished it should resemble the picture below).
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While the sauce is simmering you should gather your canning jars, lids and rings (you will need about 3 pints, or 5+ jelly jars). (see Canning Basics - Jar Sizes). Also, gather all other canning supplies: (see Other Canning Supplies) Start the water boiling for Jar sterilization: (see Sterilizing Jars & Lids) . Taste the applesauce - you might want to add more sugar.
By now your jars should be sterilized and ready to be filled. Take the jars out of the boiling water (I use my jar remover and make sure that the water is drained out of each jar). Now would be a good time to stir in the vanilla extract. Ladle the applesauce into each jar making sure not to go above the bottom of the threads on the jar. Continue filling until all of the applesauce has been used up. Wipe the rim of each jar with a damp cloth making sure that any sauce residue is gone (any residue left on the rim can stop the jar from sealing). Place a sterilized lid on each jar and then tighten a ring on each jar.
Place all jars in a "Water Bath Canner" and process (boil) the filled jars for 15 minutes (make sure that the water level in the Canner is 1 inch above the tallest jar)
After boiling for 15 minutes, remove the jars and place them on the counter or table to cool (I always place them on a cloth because there have been a few times when a jar cracked and then the contents oozed out making a mess - the cloth will help if that happens). You will hear the wonderful popping sound of your jars sealing.
After boiling for 15 minutes, remove the jars and place them on the counter or table to cool (I always place them on a cloth because there have been a few times when a jar cracked and then the contents oozed out making a mess - the cloth will help if that happens). You will hear the wonderful popping sound of your jars sealing.
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Allow the jars to cool overnight and do not move until then.
Place the jars in your basement or pantry until winter (or sooner) and
ENJOY!!
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You might be interested in viewing this video:
click HERE to view
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