Canned Unsweetened 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 (a food mill also removes any remaining peel or seeds), then stir in the bottled lemon juice if using, and return the sauce to the pot to reheat to a full boil, stirring constantly since sauce scorches easily.
4. 4Once the sauce is boiling hot throughout and has the pourable, smooth consistency of finished applesauce, it is ready to fill (no further reduction is needed).
5. 5Ladle the hot applesauce into hot jars, leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a nonmetallic spatula, 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. 11Do not thicken the sauce with flour or cornstarch and keep the water amount minimal, since the recipe's safety relies on the tested consistency and natural acidity of the apples alone.