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The stakes seem so high to me with canning... that is a barrier for me. That said, I make tons of apple sauce. I just freeze it. Keeps just fine.
What Nadra said. After you make the stuff you just put it in clean jars and boil it in a canning pot for a little while, then take it out and wait for the lids to pop.The worst part is that most of the equipment is ginormous and not very good for much else. You need tongs to take the jars out of boiling water and a very large kettle. Most soup kettles aren't really big enough so you get this monstrosity that just sits around all year.That and you end up having a jar collection the size of a U-haul.
I think I'd really like to try this. I'm unlikely to get botulism from applesauce. I think I will buy some pint jars & lids.
Low acid foods are most at risk for botulism. I believe that apple sauce falls into the at risk ph. However, botulism is pretty rare regardless. For me, personally, I'd never be able to eat it because I worry too much about it (I always toss home canned goods that people give me... it just freaks me out). The USDA does provide canning instructions for applesauce though: http://nchfp.uga.edu/publications/usda/GUIDE%202%20Home%20Can.pdf
I used a half cup of brown sugar in my recipe. Think that changes anything?
I don't bother to food mill it. I just cook it 'til it breaks down.
I add a little brown sugar, or molasses, to mine too, Ellen. It adds something (beyond the sweetness) that I like. I also add a ton of cinnamon.
So if you don't mill it or you use the immersion blender, do you peel the apples first? Do you core them?That's the part I hate.
I have one of those thingies that you put the apple on and turn and it peels and cores and spiral slices the apple. Can someone hook me up with a good applesauce recipe please? Why did it never occur to me to make it myself??? I live next one of the apple epicenters of the country (Hendersonville County).
I don't peel, but I do core, and chop. Takes a few minutes but probably not any longer than millig and it's a one pot deal, so definitely less cleanup!
so I can use the freezer jam containers I bought for applesauce? and then just thaw each one in the fridge? I spend a fortune on apple sauce for my DD.
I really want to make applesauce but we keep eating all the apples
I buy "eating" apples (the good ones) and "sauce apples" (the cheap ones). Apples are crazy expensive this year though!!!