canning applesauce

Pink Applesauce

Pink Applesauce

I really enjoy the flavor of homemade applesauce. I try to can at least a few batches this time of year.

I decided to mix things up a little by making a batch of applesauce with cranberries. It came out a pretty shade of pink. The cranberries also added a nice tartness to the mix.

You don’t have to add sugar, if you don’t want to.  You add the amount of sugar you like, or leave it out completely. I like to mix different varieties of apples, for different flavor in your sauce.

You can also freeze the mixture if you don’t want to can it.

Pink Applesauce

60 medium apples, I used mostly Melrose and some Jonathans

12 oz. cranberries

water

1 c. lemon juice

sugar to taste

Peel and core apples. Put in water with some ascorbic acid, citric acid or lemon juice to prevent discoloration. Place apples in a pot with enough water* to prevent sticking and add the cranberries and lemon juice. Cook over medium high heat until soft. I wanted smooth applesauce, so I ran the cooked apple mixture through a food mill on the medium blade. Return apple mixture to pan and bring to a boil. Sweeten with sugar, if you like, or leave unsweetened. Have water bath full of boiling water and have hot, clean canning jars and lids and rings ready. Ladle hot applesauce into hot jars, leaving 1/2 inch of headspace. Wipe rims and apply lids. Process in a boiling water bath for 20 minutes for pints or quarts. Turn off heat and let jars stand in water bath 5 minutes before removing. Set in a draft free area to cool down. Yield: 8 quarts or 16 pints.  *rather than add water, to prevent the apples from sticking, you can use cider instead.

Adapted from Ball Blue Book directions.

Pink Applesauce

Pink Applesauce

Pink Applesauce

Inspired by some of my canning friends, who add all sorts of other fruits to their applesauce, I decided to mix things up a little by making applesauce  with cranberries. It came out a pretty shade of pink. The cranberries also added  nice tartness to the mix. Doing it over, I would add another bag of cranberries, perhaps. The nice thing about applesauce, is you can make any amount, depending on how many apples you happen to have. You can also freeze the mixture if you don’t want to can it.

 

 

Pink Applesauce

60 medium apples, I used mostly Melrose and some Jonathans

12 oz. cranberries

water

1 c. lemon juice

sugar to taste

Peel and core apples. Put in water with some ascorbic acid, citric acid or lemon juice to prevent discoloration. Place apples in a pot with enough water to prevent sticking and add the cranberries and lemon juice. Cook over medium high heat until soft. I wanted smooth applesauce, so I ran the cooked apple mixture through a food mill on the medium blade. Return apple mixture to pan and bring to a boil. Sweeten with sugar, if you like, or leave unsweetened. Have water bath full of boiling water and have hot, clean canning jars and lids and rings ready. Ladle hot applesauce into hot jars, leaving 1/2 inch of headspace. Wipe rims and apply lids. Process in a boiling water bath for 20 minutes for pints or quarts. Turn off heat and let jars stand in water bath 5 minutes before removing. Set in a draft free area to cool down. Yield: 8 quarts 0r 16 pints.