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Cinnamon Applesauce

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"Using naturally sweet apples like Golden Delicious and Fuji gives this applesauce the perfect sweetness. For a tarter taste, use Jonathan or Granny Smith apples. Get creative by adding 5 cups of blueberries, strawberries, or pears to each batch for natural flavor and color."

List of Ingredients

â—¦ 12 pounds apples (36 medium), cored and quartered (peeling is optional)
â—¦ 3 tablespoons ground cinnamon
â—¦ 4 cups water
â—¦ 1 to 3 cups sugar or 1 ½ cups agave nectar (optional)



Recipe

This recipe is hot packed, so have clean jars resting in hot water. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.

In a large stockpot, combine the quartered apples, cinnamon, and water. Bring to a boil over medium-high heat. Reduce heat to low and simmer while stirring frequently to avoid scorching. Simmer for 15 to 20 minutes, until the apple mixture is tender. Remove from heat and let cool for about 5 minutes.

Working in batches, transfer the apple mixture to a food mill or food processor and purée it until smooth. You may also press the apple mixture through a fine-mesh sieve or chinois.

Return the purée to a clean stockpot. If using sugar or agave, add it now and mix well. Bring the applesauce to a boil over medium heat, stirring frequently to avoid scorching. Boil for 2 minutes, then remove from heat.

Place the hot jars on a cutting board. Using a funnel, ladle the hot applesauce into the jars leaving a ½ inch headspace. Remove any air bubbles and add additional applesauce if necessary to maintain the ½-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process the quarts for 20 minutes and the pints for 15 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

To speed processing time, you may process the applesauce in a pressure canner. Place the jars in a pressure canner. Place the jars in the pressure canner, lock the pressure canner lid, and bring to a boil over high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 6 PSI for a dial gauge and 5 PSI for a weighted gauge. Process quarts for 10 minutes and pints for 8 minutes.

Makes 4 quarts or 8 pints