Apple season is upon us! In Baltimore apples are ripening this month, while up north apples are will be arriving through November. I’m super excited to make all the appley goodness including cider, cider jelly, apple pies, and applesauce. I’ll also be teaching a hands on applesauce workshop next Wednesday, September 21 with the Baltimore Orchard Project! Stay tuned for details here.
The recipe below is an easy, no sugar added applesauce recipe with basic canning instructions, adapted from the Ball Blue Book Guide to Preserving.
About 2.5 – 3 pounds makes 1 quart, approximately 1.5 pounds in 1 pint. Prepare applesauce in batches of 12 pounds at a time.
- Wash apples; drain.
- Core, peel, and quarter apples. Peeling is optional, but cut apple pieces small to reduce skin pieces. While you are prepping, you can squeeze lemon juice over apples to prevent discoloration.
- Add apples to a large saucepot and cook until soft, adding just enough water to prevent sticking.
- Puree half of the apples using a food processor or food mill. Puree all apples for smooth sauce or a portion for chunky sauce. You can use a potato masher for small batches.
- Return pulp to saucepot. Bring to a boil (212°F), stirring to prevent sticking. Optionally, add spices like cinnamon, cloves, or lavender during the last 5 minutes of cooking.
- Maintain boil while filling jars. Ladle hot sauce into hot jars, leaving ½” headspace. Remove air bubbles. Adjust two-piece caps.
- Process pints and quarts 20 minutes in a boiling water canner.