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!

By: Jodi

Jodi — Sat, 29 Nov 2008 21:12:04 +0000

Nadja- We eat our applesauce plain! It’s delicious as a side dish. My kids eat it as a fruit serving for breakfast. We also like it with Mexican food, just adds an additional flavor and texture to the meal. It’s really good sprinkled with cinnamon.

Also, if you are trying to avoid fats in your diet, applesauce can replace things like butter and oil in your baking. Julie uses it in her bread and cake recipes quite often. Hope that helps!

By: NadjaUK

NadjaUK — Tue, 25 Nov 2008 13:46:28 +0000

What does everyone use applesauce for – It’s not a big thing over here in the UK.
The only thing I could think of was as an addition to HM yogurt or porridge etc ??
How do you use yours ??
(We have a ton of apple trees round here that we forage from so would like some ideas as we have lots of chutney/frozen apples for pies etc)

By: Best recipes from around the web » Homemade Applesauce Recipe & Canning

Best recipes from around the web » Homemade Applesauce Recipe & Canning — Fri, 21 Nov 2008 12:20:29 +0000

[...] Jodi wrote a fantastic post today on “Homemade Applesauce Recipe & Canning”Here’s ONLY a quick extractWay easy huh? Step 8: ENJOY! (my kids sure did). For more canning recipes and ideas we recommend the Ball Blue Book of Preserving. It has great instructions for almost anything you could want to can. [...]

By: Val

Val — Fri, 21 Nov 2008 05:43:21 +0000

That hand mixer is a BAMIX… I love mine!

By: Brandy

Brandy — Sun, 16 Nov 2008 02:31:39 +0000

Thanks for the comment on our blog. I came to visit and I am loving your sight. I am going to add you to our blog roll under Food Storage helps. I have only begun to post about food storage, but I love getting idea’s from other’s. Thanks for sharing.

By: Shauntell

Shauntell — Sat, 15 Nov 2008 08:13:31 +0000

Jodi,
I made homemade applesauce last year and my kids loved it! I only wish I would have found your instructions then. They were so easy to understand. Good job!
One fun thing I did was on a few bottles I placed redhots on top of the apple sauce before sealing them. This year when I looked at my stored bottles, pretty red stripes lined the inside of the bottle! It looked like those salt water taffy’s, brown with red stripes. Just a fun thought.

By: Kristy

Kristy — Fri, 14 Nov 2008 01:19:34 +0000

I just found your site yesterday and really like what you are doing. Thanks for sharing this and the spreadsheet. I gave you a little link love on my blog today as well.

By: jweiss08

jweiss08 — Wed, 12 Nov 2008 17:02:59 +0000

I have always been terribly afraid of canning, but if Jodi can do it, I think I can to!!!! Besides my sister dragged me to my mom’s house a couple weeks ago to bottle up her tomatoes and pears. Watching it in real life made it seem so much easier. It’s so much healthier and yummier. One day I’ll have a garden and be able to do more of it. Why do we call it canning when its really not in CANS but in bottles?

By: Dana

Dana — Wed, 12 Nov 2008 03:44:39 +0000

What we normally do is use the pressure cooker to cook the apples. No risk of scorching that way. We also have a Victorio Strainer so we don’t have to peel and core the apples. We quarter them, pressure cook them and use the strainer to mush them up. http://www.mendingshed.com/vkp250.html

If you know someone has a strainer it cuts the time involved in applesauce making tremendously. Once you know what they are you see them at garage sales, etc.