Apple Sauce (Canning)

Homemade applesauce is something we always have around our house.

It is infinitely better than anything you can get from a store, and it works great a healthy alternative to oil/butter in recipes.

This is a very condensed version of how to make it.  If you are new to canning, or you need a more detailed description, (including lots of pictures), click here.

Canned Applesauce

Apples (I prefer Gala or Romes)
Apple juice or water
sugar and spices (optional)

Wash apples individually.
Use an apple wedger, or rough chop apples and place in a large stockpot (include all parts of the apple except the stem and the little "hairs" on the bottom).
Fill stockpot with about 3" of water.
Bring apples to a boil.

Cook apples, boiling constantly, but at the lowest possible temperature, until apples are tender, about 20 minutes; stirring occasionally to prevent the bottom pieces from burning.

Put cooked apples through a Victorio Strainer.
Send the pulp through one more time, adding water as needed.

Once through the strainer, you may add liquid and/or sweetener and spices to reach your desired taste and consistency.
I never use any spices - but I always thin it down and sweeten it.
I will either use water and sugar, OR apple juice.

Fill sterilized jars to within 1" headspace.
Remove air bubbles with a plastic knife or spatula.
Wipe rims clean.
Screw on new lids and bands to fingertip tight.

Process in steamer or waterbath canner for 20 minutes.
Remember to adjust for altitude - Utah time is 30 minutes.