Almost two bushels of apples (Cortland and Jonamac), a few for apple pie filling and the rest will soon be apple sauce. Some of the biggest, prettiest local apples I’ve ever seen. Yesterday I canned seven quarts of apple pie filling, and after checking them this morning, all the jars have sealed. (Wheeee!) I just need to wash them and put them away now. I used the recipe from Ball with a couple changes.
My changes were that I used brown sugar instead of regular sugar, and I don’t use Sure-Jell. I don’t use it when making an apple pie, so I didn’t want to put it in when I canned apple pie filling. If I could make it without sugar, I would do that too. I’m still looking for a good recipe for that. In the mean time, I’ll use the one I have.
Today will be spent cutting and cooking the apple sauce, and I’ll probably be canning that tomorrow. Yes, I did not say peeling. I do leave the skins on when I make apple sauce. Just get the cores out. After they are cooked and soft, you can use a blender, food processor, or strainer. If you peel the apples you can even use a potato masher. Makes a great chunky apple sauce. I’ll be using my immersion blender. And I don’t add any any sugar, I don’t think a good homemade applesauce needs it. If you are canning apples, what are the different ways you are canning them?