Canned Spiced Applesauce

Ingredients

Instructions

1. 1Wash 6 pint jars in hot soapy water or the dishwasher, keep them hot, and simmer new lids in hot water per manufacturer instructions.
2. 2Combine the peeled, cored, quartered apples with 1 to 2 cups water in a large pot and cook, covered, over medium heat for 15 to 20 minutes, stirring occasionally, until very soft.
3. 3Puree the cooked apples through a food mill or blender until smooth, return the sauce to the pot, stir in the sugar, cinnamon, nutmeg, cloves, and optional lemon juice, and bring back to a full boil, stirring constantly.
4. 4Once the spiced sauce is uniformly hot and boiling with a smooth, pourable consistency, it is ready for filling.
5. 5Ladle the hot applesauce into hot jars, leaving 1/2 inch of headspace.
6. 6Remove air bubbles, top off to maintain 1/2 inch headspace, wipe rims clean, center lids, and screw bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water, timing from a full rolling boil, for 15 minutes for pints or 20 minutes for quarts, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Press lid centers to confirm sealing, remove bands, wipe jars, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; refrigerate after opening and use within about 1 week.
11. 11The spices here are safe to adjust to taste, but do not add flour, cornstarch, or reduce the apple quantity, since only the tested apple-based ratio carries a verified safe processing time.