I'm The Boss, Applesauce!

Many people enjoy applesauce, especially if that applesauce is homemade. As you might know, I am really into canning. Canning allows me to capture seasonal tastes and preserve them for later enjoyment. Last year, my mother-in-law and I were just warming up, and this year, we took it to a whole new level!

The last stop on our canning extravaganza was the applesauce. We weren't entirely sure how the process would go... would it be difficult? Surprisingly, the applesauce was one of the easiest things we canned all season! The only special equipment you need is a Victorio Strainer, which is what grinds the pulp of the apples into the sauce we so love, and separates it from anything you don't want (like leftover skin, rough patches, or seeds you may have missed.)

As for the apples themselves, we used Jonagold apples, which are a cross between a Jonathan apple and a golden delicious apple--great for applesauce. Another tip for when you are buying apples is to try and get the "seconds." These would be the apples that are less uniform, and perhaps a little smaller, but it'll save you money!

Of course, you don't have to make a huge batch of applesauce to can; you can always make on an "as needed" basis, too!

All you need to make applesauce:

20-22 pounds of apples- washed, cored, sliced and boiled until soft
2 tablespoons of special cinnamon

Canning supplies
14 Jars
14 Bands
14 Lids
Canning Pot  (to process jars) filled with water

Having an apple corer saves a ton of time! 

The Victorio Strainer is available in most kitchen stores, or
online. I picked mine up on Amazon.com

Put your peeled apples in the pot and boil them for several
minutes, or until they are getting soft. 

Put the cooked apples through the strainer and it gives you
a beautiful, uniform applesauce! 

Add some special cinnamon

Place them in your cans, and then process in water bath
for about 15 minutes! YUM!