Comments on: Homemade Applesauce Recipe & Canning

By: Jodi - Food Storage Made Easy

Jodi - Food Storage Made Easy — Sun, 18 Oct 2009 04:17:38 +0000

We like to make things easy and FUN here Glad it could help you!

By: flariaparker

flariaparker — Sat, 17 Oct 2009 17:15:36 +0000

I can not begin to tell you how easy your recipe was to follow. I wasted too much time searching the net for easy directions only to become flustered. Thank you for easy, simple, sensible directions.

By: Flaria Parker

Flaria Parker — Sat, 17 Oct 2009 17:15:36 +0000

I can not begin to tell you how easy your recipe was to follow. I wasted too much time searching the net for easy directions only to become flustered. Thank you for easy, simple, sensible directions.

By: Deejay Bratsch

Deejay Bratsch — Sat, 03 Oct 2009 18:32:02 +0000

I love canning. I am canning apple pie filling this weekend. I got about 300 pounds of apples off my trees in Northern NV.

By: Jodi - Food Storage Made Easy

Jodi - Food Storage Made Easy — Sat, 12 Sep 2009 15:00:05 +0000

Yes, the boiling times needs to be the same. That's how you get the
applesauce to be preserved in the bottles. Good luck!

By: raeka_sakura

raeka_sakura — Sat, 12 Sep 2009 08:47:21 +0000

I am preparing to do this for the first time and I was wanting to jar my apple sauce in pint size jars instead of quart size. Do I still boil my pint size jars for 20 minutes adter I have filled them with apple sauce? I am in Illinois so I know I have no altitude issues, but that is about all I know! Can someone please help?

By: Vicki

Vicki — Mon, 09 Mar 2009 15:53:15 +0000

Hmmm. . . Did I mis-read that last part? I hope you covered your jars with the boiling water. They need to have 1-2″ of boiling water over the top of the jars to process them, in the picture it doesn’t look like your jars are covered with water. Just trying to be clear so everyone stays safe.

By: Kim Shields

Kim Shields — Fri, 09 Jan 2009 03:25:28 +0000

Imake applesauce every summer from my apple tree. i use apple juice and cover the apples to cook. I add 4-6 cinammon sticks and and let the apples cook. Yummy! I am just finding your sight and love it thanks.

By: Marie

Marie — Wed, 07 Jan 2009 15:36:41 +0000

Please remember that in Utah we need to make an altitude adjustment for the time required to safely can applesauce. In altitudes between 3,000 and 6,000 feet, the correct processing time for applesauce is 20 minutes for pints and 30 minutes for quarts. Also the applesauce must be kept at boiling temperature when filling the bottles. This is referenced in the USDA Canning Guide.

By: Anna

Anna — Fri, 12 Dec 2008 18:10:46 +0000

Loved Jodi’s answer to NadjaUK. We eat it as a side dish too; with a beef version of Wienerschnitzel (don’t eat veal) or with pork, chicken, etc. My second son loves it by itself, too. Never would have thought of it with Mexican– thanks for sharing!