Applesauce that is. At my house, chunky applesauce is the favorite. It’s even easier to make than apple butter. I don’t have a food mill so I do peel and core my apples. I cut the apples in eight pieces so they won’t break down completely. Add a cinnamon stick & 4-5 whole cloves per 8 apples. Just a small amount of water & put the lid on the pot. Slowly cook the apples until they are visibly falling apart. Take a spoon, I use a wooden one, & stir the apples. Most of them will finish falling apart. Add sugar to taste; we like our applesauce tart so I don’t add much sugar. Depending on the variety of apple, sometimes I don’t add any sugar. You’ll know best how your family likes it. Stir the sugar in thoroughly & add the applesauce to your clean, hot canning jars.
Place the lids on them & place the jars in the boiling water in the water bath processor. Leave the jars in the water bath for 10 minutes. Use the canning tongs to place the jars in the hot water & pull the jars out of the hot water. Be very careful when pulling the jars out! Don’t want anyone dripping hot water on themselves or dropping a jar. Listen for your jar lids to pop. Double check them by pushing down in the center with your thumb. If there’s no give to the lid, they’re sealed. I hope you enjoy finding directions for fixing different foods on my blog.
Tags: apples, applesauce, blog, canning, chunky applesauce, family, food, water bath
Hallo! Great! Will come here more often
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With best wishes
, Lancelot.
What’s the difference between chunky applesauce & regular applesauce?
Regular applesauce is run through a food mill after being cooked so that it has a very smooth, lumpfree texture. Chunky applesauce skips that step so that the applesauce actually has chunks of apples in it.