Canning No Sugar Applesauce

When I was a little girl I would spend every summer at my Grandmothers house. She lived in a small farming town in the heart of the Palouse. Grandma was the quintessential farm girl.  She continues to be my daily inspiration to be a better mother, wife and homesteader.  I remember standing on a chippy old red metal Cosco stool in her kitchen, squishing apples in the food mill making applesauce.  I must have been only about three years old.  Today I make applesauce the exact same way I did with Grandma, same food mill and all, with my daughter standing on the chippy Cosco stool.

This week I got the satisfaction of canning several of my favorite things including Grandmas applesauce, fresh green beans, Garlic Dill pickles, Bread & Butter Pickles and of course Tomatoes.  The best part about all these recipe is  NO PROCESSED SUGAR! Nope just good ole fashioned fresh veggies put up!

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Canning No Sugar Applesauce

Per Serving 422 calories

Fat 1 g

Carbs 112 g

Protein 2 g

14

Ingredients

• 25 pounds of apples. (3 or 4 varieties are ideal but even 2 will work marvelous.  I prefer Honey crisp, early gold and Gala.  Mix and match what available to you.
• 1/4 cup lemon juice
• ¼-1/2 cup water in the bottom of a large stock pot

**Prepare hot water bath canner, lids and rings according to manufacturer instructions.   Assemble and sanitize all utensils.

Instructions if you are using a food mill..

1.)    Add water to a large stock pot over med/high heat.  Quarter apples, tossing them into the stock pot as you go.   Reduce heat, stirring as you go, if apples begin to stick to the bottom, add a wee bit more water.

2.)    Once all the apples have been quartered and have reduced nicely, about 1 hour, work in batches and run through the food mill.  Leaving only the seeds and skin.  (Feed this to the chickens as a delicious treat!)

3.)    Return to large stock pot and heat on high until gently boiling.

4.)    Ladle applesauce into hot jars, leaving ½ inch of headspace.  Place jars into boiling Water Bath Canner, when water hits a rolling boil, start timer for 20 minutes (25 minutes higher altitude).  Remove lid, wait 5 minutes, place hot delicious jars onto towel covered area.  Check seals in 24 hours, store in a cool, dark place until ready to enjoy.

No worries if you dont have a food mill, but I highly recommend one, not only are they great for applesauce but they master tomatoes! You can buy one here.

Instructions for blender or skin on.

1.)    Wash, Core and quarter apples, tossing them into the stock pot as you quarter.   Reduce heat, stirring as you go, if apples begin to stick to the bottom, add a wee bit more water.

2.)    Follow Steps 2-4 above, replacing food mill with blender. (Or not if you like it chunky).

Disclaimer.. All my canning recipes are for educational or general information.  These recipes I use and deem personally safe for me and MY family.  I  make every effort provide proper and safe recipes based on published canning data. However,  I make no guarantee to their completeness, accuracy, up to date information or magical abilities.   This recipe has not been regulated by the FDA, FTC OR any other 3 letter federal regulatory agency.  livinlovinfarmin.com and its owner(s), hold no responsibility for results produced by any readers efforts.

Check out my other canning Recipes..

Canning Bone Broth

Canning garlic dill pickles

15 Minute Freezer Jam

Canning Homemade Tomato Soup

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