Sterilizing the Mason Jars and Lids

There are multiple ways to do this:

• Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method.
• Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
• Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.
• For the lids - place in a small sauce pan of hot water until it is time to add them to the jars.

Preparing the apples:

• Peel, core, and slice apples. Remove any bruises or blemishes/ bug holes. THIS tool is a lifesaver and significantly cuts down on the time it would take to do this with a knife. Or simply cut the apples in half to cook down and use THIS food mill that removes the skins and cores.

Cooking the Applesauce

• In a large, non-reactive cooking pan add 1 cup of water to the bottom of the pot. Next add the apples and cook down until soft. To make a smooth applesauce, use a potato masher, immersion blender, or food processor until the apples reach the desired consistency. A chunkier applesauce can always be ran through the food processor when ready to use. The food mill will produce a smooth applesauce. Once desired consistency has been reached, with apples back in the stockpot, add cinnamon and sugar (optional) and bring to a boil.
• Note - the amount of sugar used may depend on the variety of apple being used. Sweet apples may not need sugar added at all. If the kind of apples being used is tart, sugar may be a good idea.

Water Bath Canning Process

• Using a canning funnel and a ladle, carefully ladle homemade apple sauce into the sterilized mason jars (quart jars).
• Using a packing tool (or the handle side of a butter knife) release any air bubbles and pack in the applesauce within one half inch of the top of the jar (1/2 inch headspace).
• Wipe the rim of the jar with a clean damp cloth or wipe jar rim with a damp paper towel. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the tops of the jars. Loosely screw band onto the lids of each jar to ensure the lids stay in place.
• Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner.
• Process for 25 minutes in boiling water.
• After the 30 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes.
• Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours. Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.