Monday, October 11, 2010

Apple Sauce and Review

Thanks to a good friend (several friends actually), I've become interested in home canning.  It is a wonderful way not only tp preserve and have fruits and veggies year round, but also to save money.

My passion started with plum jam (did I ever post that recipe?  I think I was amazing! It's the same recipe you get with a packet of pectin).  Now I am on to applesauce.  I have no idea why I didn't try this sooner.  Apples are not that expensive, and most of the time they are actually pretty cheap.  Home canning is a rewarding experience and there are recipes everywhere.  I highly recommend it.

Apple Sauce
by Amanda (The Screaming Penny)

 this recipe yields about 4 quarts
10 lbs apples (I used Fuji because they are sweeter)
A little water (maybe 1/4 Cup)

Fill a huge canning pot (the kind you can put a rack in) half way with water and heat at high heat with the lid on.

Wash, core, and chop all apples.  (no need to peel).  Place apple slices in a big pot, and cover with a lid.  Heat to soften the apples.  (this can take anywhere from 20-30 + minutes).  Check the apples to see if they are softened enough. 

At the same time, preheat your oven to 225 and put in your washed cans (glass mason jars--I used quarts), lids, and rims to wait until you are ready for them.

In small batches, chop up the apples by pulsing in either a blender or food processor (CAUTION: the apples are very hot, and the steam can cause the substance to burst out of the blender if you are not holding down the lid.  Do not fill more than halfway).  Pulse to the desired consistency.  If you want some chunks, I recommend doing the chunky parts separate, and making some sauce smooth all the way, and mixing the two.

Remove canning jars, one at a time, and fill with applesauce up to the middle ridge (giving about 1/4 of an inch headspace) using a wide mouth funnel.  Clean around the rim of the jar, and place lid and rim tightly on jar.  Repeat for other jars.

Place jars in canning pot, lowering the rack into the hot water.  Make sure there is 2 inches of water above the jars.  Heat with lid on the pot for a minimum of 20 minutes processing time.  When time is up, remove jars from the water, using a jar lifter, and place them on a cloth-covered counter.  You will hear a "ping" when the cans seal.

Product Review:
I recently had the opportunity to try some products from, one of which being a home canning kit

photo from

These tools definitely made the process easier.  From top left to bottom: The jar lifter was a lot easier (and safer) to use than salad tongs (what I used before purchasing the kit) when lifting and lower into the hot water, the wide funnel helped to keep what I was making from spilling over the edges of the cans,  the kitchen tongs are wonderful for canning and other purposes, the magnetic lid lifter help to pick up those hot lids to put on their jars and the sure grip wrench helps to open tight cans.  I recommend this kit to anyone who is starting up home canning.

The fine print:  This review was sponsored by CSN Stores (including  I received free products to review from their stores.  However, all opinions stated are my own. 

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