Canning Applesauce

A friend recently brought by a dozen apples from the tree in his yard. I had no idea what kind they were but they joined an already full plate of fruit from a variety of sources.

My own apple tree is getting close to harvest-time so I thought this might be a good test run on canning some applesauce.

So I ran down to my local hardware store and picked up a dozen half pint jars. I came home and stuck some in the dishwasher to get them sterilized. I followed my earlier recipe for applesauce again using some honey in lieu of sugar. In order to can the applesauce, follow the earlier recipe and then add these steps.

Once the applesauce is processed, bring the applesauce back to a boil. Using a canning funnel, ladle in the hot applesauce into sterile jars leaving a half inch of head space. Use a wooden chop stick or other non-reactive utensil to stir out any air bubbles. Clean the rim and screw on sterile lids.

Set the jars in a boiling hot water bath for 20 minutes. Remove them from the water and let cool on a towel for 12 hours. Check that the lids sealed. Put them away to enjoy in a future recipe.