How to Can Applesauce (No Sugar Added)
How to can applesauce! If you have lots of apples, then you've gotta try this healthy, no sugar added canning applesauce recipe. With water bath and pressure canner directions.
Ingredients
- 14 pounds apples
Instructions
- Wash, peel and core apples. Chop or slice. If you want to prevent browning, place the sliced apples in a bowl of water with ascorbic acid. This step is completely optional.
- Place apples in 10-quart large pot along with 1/2 cup water. Cook over medium-low heat, stirring occasionally to prevent burning. The apples should start to reduce significantly after 10-20 minutes.
- For a chunky applesauce, keep as is or use a potato masher to gently mash. If you want a smoother applesauce, use a sieve or food mill.
- If processed through a food mill or sieve, bring back to a boil then pack into hot, sterilized pint jars.*
- Process using either a water bath or pressure canner. For a boiling water canner, process for 15 minutes.* For a dial gauge pressure canner, process for 8 minutes at 6 pounds pressure.* For a weighted pressure canner, process for 8 minutes at 5 pounds pressure.*
Notes
*For more details on how to water bath or pressure can, see the post above. For altitudes above 1000 ft. sea level, see the post for specific processing times and weights.
Nutrition
Serving: 0.5cupCalories: 37kcalCarbohydrates: 9.8gProtein: 0.2gFat: 0.1gSaturated Fat: 0gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0.7mgFiber: 1.7gSugar: 7.4gCalcium: 4.2mgIron: 0.1mg