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There is a rainbow of colors that you can make from your standard applesauce using additional fruits from your farmer market or store. Several of my followers have made a great array of gorgeous jars of flavored applesauce with a very simple recipe. I wanted to share some of these beautiful works so that you might give your family a twist to their usual staple from the pantry.

Below are the recipes from Lisa for strawberries, blueberries, raspberries, plums, cherries and a peach & apricot applesauce.  Also you will find an adapted recipe that Sarah used from Cooks.com to create a deep burgundy cranberry applesauce. And lastly Charlotte made a tantalizing rhubarb version that is rich in color and flavor.

Basic Applesauce:
Quart size jars: About 21 pounds  for 7 quarts

Pint size jars: About 13½ pounds for 9 pints.

Use
apples that are sweet, juicy and crisp. For a tart flavor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit. Check out my list of apples and the best type(varieties) for making applesauce.
Wash, peel, and core apples. If desired, slice apples into water containing ascorbic acid or bottled lemon juice to prevent browning. Placed drained slices in an 8- to 10-quart pot. Add ½ cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. Sauce may be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce. You can add brown sugar in place of regular white sugar. Taste and add more, if preferred. Reheat sauce to boiling. Fill jars with hot sauce, leaving ½-inch headspace. Adjust lids and process for 15 minutes for pints and 20 minutes for quarts.

Applesauce base for Lisa’s flavors:

canning flavored applesauce strawberry applesauce cherry applesauce plum applesauce
6 cups completed applesauce recipe above without sugar
4 cups other fruit (strawberries, blueberries, raspberries, plums, cherries or peach/apricot combo)

*Note you can cook down the 4 cups of fruit separately then add to the 6 cups of already prepared applesauce. Peaches should be peeled but all the other fruit can be used after they have been hulled, pitted, or de-seeded if you don’t want the raspberry seeds). Cook the fruit with a ¼ cup of water (to prevent scorching  for 15 minutes then either mash or run through a food mill for a smooth consistency.)

Preparation: Prepare 5 pints or 2 quarts and 1 pint (this will be adjusted for more jars if you add a lot of sugar), lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer.

Cooking: In a large stainless steel or enameled dutch combine applesauce and additional fruit. Cook down till all fruit is at the “sauce” stage (If not pre-cooked). Run through food mill or mash by hand. You can leave the texture chunky if you desire.
Add sugar (optional) to taste based on sweetness of fruit. Start with 1/8 cup sugar, stir into mixture, then taste. Add additional till the flavor desired. You can also add spices at this point if desired such as cinnamon or nutmeg. Bring to a boil and remove from heat.

Filling the jars:  On a dishtowel place your hot jars and using your funnel in each jar fill leaving  1/2”  headspace.  Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 20 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Labeling:  
Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels you can order them Here!

Apple Cranberry Sauce (Sarah’s)
Adapted from COOKS.COM
3 qt. apples, sliced with peel (12 cups)
1 lb. fresh cranberries (2 cups)
2 c. water
Sugar to taste

canning cranberries with applesaucePreparation: Prepare 6 pints or 3 quarts (you can adjust for more jars if you add a lot of sugar), lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer.

Cooking: In a large stainless steel or enameled dutch combine apples and water.
Cook with cover until almost tender. Add cranberries and continue cooking until cranberries burst. Run cranberry apple mixture thorough food processor or food mill. Add sugar (if desired) and heat till boil. Add sugar (optional) to taste based on sweetness of fruit. Start with 1/8 cup sugar, stir into mixture, then taste. Add additional till the flavor desired.

Use “Filling, Processing, Sealing and Labeling” instructions above!

Rhubarb Applesauce (Charlotte’s)
(makes 1 quart- you can double or triple for more)

Ingredients:
3 cups chopped rhubarb (1/2 - 1" pieces) (about 8 stalks)
5 medium apples, peeled, cored and chopped  (about 4 cups)
2/3 cup water
3/4 cup granulated sugar (or, to taste)

*Note: you will get less yield if you don’t all sugar
canning rhubarb and apples


Preparation: Prepare 1 quarts or 2 pints , lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer.

Cooking: In a large stainless steel or enameled dutch combine
In a pan, place the chopped rhubarb and the chopped apples with the water. On medium-high heat, uncovered, bring the mixture to a boil. Immediately reduce heat to low, and allow the mixture to simmer for about 20 minutes, with the lid on part way. Stir occasionally. When the rhubarb and apples are tender, remove the pan from the heat, and add the sugar. Using potato masher, mash the apples with the rhubarb. Bring mixture to a boil and remove from heat.  
Use “Filling, Processing, Sealing and Labeling” instructions above! Print Friendly and PDF

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