Canning Homemade Apple Sauce

So thankful my mom is here visiting for the week!  One of the highlights is that she brought with her several boxes full of golden delicious apples for me and my sister to make our own apple sauce with.  Yippee!! 🙂  I missed out on making apple sauce last year since I was in the hospital having a baby.  That’s what happens when you go into labor six weeks early…. Oh well, I was determined to learn how to make this food staple, and Mom was more than happy to show me.

On box (or bushel) of apples will make approximately 13-14 quarts (more if you like to add in a little pureed pears).

  • Box or bushel of apples (I used golden delicious because they are so sweet you don’t need to add any sugar)
  • 1/4 C. lemon juice (more if needed)
  • Stock pots
  • Canning lids
  • Canning rings
  • Canner
  • At least 14 quart jars (should have a few more handy in case one is chipped or cracked)
  • Fruit juicer attachment for KitchenAid
  • Bowl

Fill one side of the kitchen sink with water and place as many apples as will fit inside to wash them.

Fill a large pot (or stockpot if you have an extra) with water and at least 1/4 C. lemon juice.  Remove all the bad spots from the apples and quarter.  Remove the core and seeds.  Place inside the pot to let soak in mixture.  If you don’t have lemon juice you can always use citric acid or vitamin C; however, the lemon juice is cheaper and dissolves more easily.  Plus the apples seem to absorb it better.   If the cut apples are turning brown, add more lemon juice or other acidic agent to cut down on the oxidation.

Strain the apples and place them inside large pots (stockpots) cook on medium/low heat on the stove.  The objective is to cook them down WITHOUT burning.

Stir the apples about every 15 minutes until they are completely cooked through to the consistency of potatoes that are ready to be mashed.

Prepare your KitchenAid and attachments placing bowls in the correct areas to collect the waste and apple sauce as it is strained. 

Scoop and pour the apples into the top of the juice and press down with the press.

Apple sauce comes out the strainer while all the excess waste (skins, etc.) comes out the front.

All the apple sauce goes back on the stove on low heat to keep it hot.  You do NOT want the apple sauce to cool down before you can it.

Prepare seven jars (preferably fresh out of the dishwasher so they are piping hot) and fill with the apple sauce leaving a 1/2 inch head space.  Use a clean, wet cloth to clean the rims ensuring that there are no cracks or chips in the glass and no food remaining.  Seal each jar with a canning lid and ring.

Place each jar carefully inside the hot water canner.  Notice the lids on the bottom of the canner?  Just a creative way of keeping the glass jars from coming in direct contact with the bottom of the canner.  You can also use extra canning lids or some butter knives.  Anything to elevate the jars off the bottom will work.

After all jars are placed inside the canner ensuring that the lids are completely immersed in the hot water, cover and let “cook” for 20 minutes in the near-to-boiling water.  DO NOT place the jars in boiling water!!!  You will shatter the jars and end up with a really big mess.

Remove jars from the canner after 20 minutes and let cool on a flat surface.  Repeat the process with the remainder of the apples sauce.

  • One bushel = 50 lbs. of apples
  • $20/bushel = $1.58/quart (13 quarts)
  • Savings = $10.53 (based on the store price of $2.39/quart)
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