Old Fashion Applesauce

This Applesauce reicpe is simple and old school.

Applesauce from the tree. Jean, again a BIG Thank you! I have a very generous and sweet as the apples neighbor named Jean. This woman allows me to come to her house and pick her fruit tree's . There are two great things wait three great things about this. One I get fresh fruit. Two I get to preserve fresh off the tree fruit. Most important I have another fruit friend.


Have all your water bath canning stuff done and ready to go prior to starting any canning project!

There are a few different sites that give you delicious recipes for applesauce. I have combined many but most important my Grandma Lois recipe for apple butter. I do a large batch of apples and half gets to be apple sauce and half apple butter!  I will make this post about the apple sauce but be aware some of the the picture are tricky it does show both.

The link to the Apple Butter gives you that recipe.

 Ingredients - approximately 8 pints

12 pounds of apples
1 1/2 cups of granulated sugar - optional
1 1/2 cups of brown sugar - optional
4 tablespoons of lemon juice
Cinnamon/ Nutmeg optional spices  - optional

My apple sauce consistency

Clean and core your apples. You can leave the skins they are full of good antioxidants. Chop the apples and put them into a large stainless steel pot. 

There are  a few variables when doing apple sauce. You can peel and core the apples but you know how I feel about peeling. I don't.




So cut and core the apples and put them into the pot.
 
Cook the apples adding just enough water so they don't stick to your pot.Within about the first hour the peels just come loose and you can pick them out if they bother you. The texture of your apples sauce is a personal thing. I like my applesauce to have texture like my jams. The picture just a above this is what my applesauce looks like in the end.




Once your apples have been cooking (with or with out peels) on a very gentle boil for 45 minutes they should be nice and tender. This will depend on your apples. remove them from the heat and let them cool for about 10 minutes. Transfer the amount of apple you want to thin out and working in small batches put them through your food mill or you can use a food processor. 

 

 

 

This is the consistency of the apples run thu the mill

I will take about 1/4 of the apples that I have cooked down and run them through the food mill. If you do not have a food mill just use a potato masher until you get the right consistency. And buy a food mill you will use it for so many thing should you choose to continue this canning and preserving adventure.






Return all the apples back to the pot. Now is the time to add the other ingredients you want for your apple sauce. I have given you ingredients I have added to my applesauce. The trick is to add about half of what you want let it simmer for 10 minutes taste it and then add more you may want to add nothing ! What ever you do bring it back to a low simmer stirring it frequently to prevent it from sticking.The minute I start my batch I add three whole cinnamon stick and fish them out when I am done. Alright moving on have your jars ready to fill. Ladle your applesauce into your warm jars and leave 1/2 inch head space. Remove the air bubbles. Wipe the warm of the jar clean. Add you warmed lid twist the band until it is tight.

Process your jars in your boiling water canner for 20 minutes. Remove your jars and cool. Once cooled check seal wash clean. Remove the twist lid and store in a cool pantry.

Here is the link to the Ball Site I used to check my steps. It is always good to check a few different sites prior to starting any canning project. Enjoy !

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.  

Vegetable Soup for the Pressure Canner

 

Here is the recipe for the vegetable soup. This Vegetable Soup was in a class by Cindy. This will make approximately 6 to 7 quarts. Put a teaspoon of vinegar into the water of your pressure canner. It prevents hard water stains. Another quick and easy tip. Here are some more Tips and Answers to your Whys.

I have posted two recipes here for the soup. One the vegetables warmed up in the broth to add to the warm jars and the other recipe is one with room temperature vegetables with warm broth added separately. 

Vegetable Soup - Preheated Vegetables

Ingredients

12+ cups chicken broth

4 cups whole kernel corn (8 ears)

3 cups cubed, peeled potatoes (1 pound)

2 cup cut green beans

2 cups sliced celery

1 cup chopped onion

3 garlic cloves chopped

Seasonings can be adjusted to your own taste

2 tbsp snipped parsley or 2 tsp dried 

1 tbsp snipped marjoram or 1 tsp dried 

1 tbsp snipped thyme or 1 tsp dried

1/2 tsp pepper

1 tbsp snipped rosemary or 1 teaspoon dried

Directions

1. In a large pot combine broth, corn, potatoes, green beans, carrot, celery, onion, garlic and seasonings.

2. Bring to a boil over medium heat and then reduce heat and simmer for 5 more minutes.  Veggies will be crisp not cooked, they cook more during the pressure canning process. These vegetables do not follow Potato Soup rules. 

3. Ladle warm vegetables and broth into warm clean quart jars or pint jar. Fill the jar 3/4 full leaving an inch of headspace once additional the liquid is added. Everything expands a bit when pressure canning. Add additional liquid if needed leaving that 1 inch head space. Remove air bubbles, wipe jars and rims and top with lid and twist. 

Process the filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-canners. The time is 75 minutes for quarts and 60 minutes for pints. Allow the pressure to come down naturally do not open until it is done releasing the pressure ! Remove jars from canner, cool on a towel on the counter. They are HOT be careful.

Now let's take a look at pressure canning without preheating the vegetables.

With this method you have all you ingredients chopped and ready. Make sure the vegetables are room temperature. Never ever add cold anything then pour hot broth over it. This will surly shatter your jars. If not right away for sure in the pressure cooker. It happened to me my friends. Messy ! 

 Vegetable Soup- Raw Vegetables 

12+ cups chicken broth

4 cups whole kernel corn (8 ears)

3 cups cubed, peeled potatoes (1 pound)

2 cup cut green beans

2 cups sliced celery

1 cup chopped onion

3 garlic cloves chopped

Seasonings can be adjusted to your own taste

2 tbsp snipped parsley or 2 tsp dried 

1 tbsp snipped marjoram or 1 tsp dried 

1 tbsp snipped thyme or 1 tsp dried

1/2 tsp pepper

1 tbsp snipped rosemary or 1 teaspoon dried

Directions

Chop all your ingredients and place them into individual bowls. Make sure your vegetables are room temperature. Add the spices together in a small bowl to add to each jar. 

In a large stainless steel pot warm broth.

  

Add vegetables into your warm clean jars. Fll the jar to about 3/4 of the way full. Leave one inch headspace once the liquid has been added. Everything expands a bit when pressure canning. Add hot liquid leaving one inch head space. Remove air bubbles, wipe jars, and add lid and twists.

 

Process filled jars in a pressure canner use 10 pounds pressure for weighted canners and 11 pounds for dial-gauge canner. Quarts will take 70 minutes and pints will take 60 minutes. Allow the pressure to come down naturally in the canner. Once the pressure is down remove jars and place on a towel on the counter.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. 

Please consult your local Center forHome Preservation for additional information and available classes.