Comments on: Homemade Applesauce Recipe & Canning

By: How-To Video: Canning Applesauce | Food Storage Made Easy

How-To Video: Canning Applesauce | Food Storage Made Easy — Mon, 24 Oct 2011 08:03:06 +0000

[...] before I left on a vacation last week. I wanted to do a little video tutorial to add to the step-by-step photo instructions I put together a few years ago. Hopefully it is helpful for you if you are new to [...]

By: Jodi - Food Storage Made Easy

Jodi - Food Storage Made Easy — Wed, 17 Aug 2011 04:34:00 +0000

I am eating some applesauce I canned 3 years ago. I probably wouldn’t go much longer than that. Once I open a bottle I can leave it in the fridge for a week or two with no problems. Once it is opened it will need to be refrigerated. Hope that helps!

By: mikaela

mikaela — Wed, 17 Aug 2011 04:00:00 +0000

How long do they last if stored in food storage? How long do they last in refrigerator? or after opening the can???? The process does not end when you are done cooking right? Looking fw to learning more about canning. ~a canning newbie~

By: Is It Canning Season For You Yet? Start Planning NOW! | Food Storage Made Easy

Thu, 07 Jul 2011 05:49:36 +0000

[...] How to Can Homemade ApplesauceApplesauce is one of the easiest and most delicious foods to can. Step by step tutorial on how we do it. [...]

By: Homemade canning

Homemade canning — Sat, 29 Jan 2011 12:25:00 +0000

An effective and safe way of preserving food is through jar canning.+While some people say that food canning is not that easy, it is actually an easy process. Safety should always come first when canning foods. Never fail to check canned foods before you consume them especially the expiration date which can vary depending on the kind of preserved food.

By: Homemade canning

Homemade canning — Sat, 29 Jan 2011 10:32:00 +0000

This is my first time i visit here. I found so many entertaining stuff in your blog, especially its discussion. From the tons of comments on your articles, I guess I am not the only one having all the leisure here! Keep up the good work.

By: Mamieplatt

Mamieplatt — Wed, 12 Jan 2011 05:20:00 +0000

There is no reason to peel the apples…that is where all the nutrition is. Just wash and slice the apples, cook them down and puree them in the food processor. You can’t tell there are any peels if you use a thin skinned apple like Fuji. Saves a LOT of time and tastes the same and is more nutritious. Enjoy. (I take the cores and run them thro my juicer and make jelly out of the juice. One box, usually makes 7 cups of juice, which makes a batch of jelly.)

By: Canning Peaches ... Delish! | Food Storage Made Easy

Canning Peaches ... Delish! | Food Storage Made Easy — Thu, 04 Nov 2010 04:26:53 +0000

[...] How to Make Strawberry Jam Canning Homemade Applesauce [...]

By: Molly

Molly — Fri, 03 Sep 2010 16:20:00 +0000

When using the water-bath method the water *MUST* be 1 – 2″ over the top of the jars! Please correct this error! I agree with the other posts here who have written you a wise word of caution.

On another note, it is not necessary to peel apples in preparation for smooth applesauce. Simply cut off the blossom-end, (which is bitter, and will put dark specks in your sauce) then, cut the apple in quarters, inspecting the seed area. There is a health benefit to keeping the seeds and skin in the mix. With this method, later, this mix must be strained or pureed. The result will be a smooth applesauce, and if you used red apples, will result in a pretty pink tint in the sauce.

By: Jtrsam

Jtrsam — Thu, 24 Jun 2010 05:52:25 +0000

I really love your site but, I do have to disagree about how you water bath your applesauce. You should have 1 inch of water to cover your jars . then bring it to a boil and time. Please read the Canning book again and PLEASE, let me know if I am wrong!