They're easy to hold and glide through an apple's peel. The most common types of peelers are Y-shaped. Instead, we suggest opting for a good peeler. But unless you're particularly skilled with one, getting through a mountain of apples could a long while-and opens the door to painful nicks or worse. If you're handy with a small paring knife, you could just use that. Technically, you don't need an apple peeler. Allow the jars to cool for 12 hours before storing.Show more What kind of peeler do you use on apples? If canning, while the applesauce is still hot, ladle it into your prepared warm/sterilized jars, wipe the tops clean, tighten the lids fingertip tight, and process for 20 minutes in the water bath. If freezing, allow it to cool completely before portioning it out and freezing it. To store your applesauce you can freeze it or can it in a water bath canner.(for a quarter bushel of apples, I add 4 Tbsp of lemon juice) Add 3 Tbsp of lemon juice per 10lbs of apples processed to your applesauce and stir it thoroughly.Once you have processed your pot of apples, add any seasonings and/or sugar to the applesauce until it has the taste you prefer.Use a slotted spoon to transfer the apples from the pot to the fruit strainer and push them down. With the fruit strainer attachment on, and two large bowls set up to catch the applesauce and the apple remnants, turn your mixer to 1 or 2.Stir every 10-15 minutes to make sure they are cooking evenly. Time will depend on how large your pot is and how many apples you are cooking down. Simmer the apples on high or medium-high until tender.The water should reach your top layer of apples. Cook the apples in a large pot filled with water.Soak the apples in cold water with a few glugs of white vinegar for 5 minutes.Also, be sure to label your bags! Homemade applesauce in the freezer will keep for around 6 months. If you freeze your applesauce in freezer bags, lay them flat in the freezer for 6 hours, and then organize them for long-term storage. Icecube trays create small portions that are quick and easy to defrost. Containers are nice because they are easy to organize. You can store it in the fridge overnight in a bowl or pot before portioning it out for the freezer.įreezer bags work great because you can easily remove the air from them to avoid freezer burn. You can always reference the Ball Fresh Preserving website for canning recipes/measurements, but you need roughly 3 tablespoons of lemon juice per 10lbs of apples.Īllow the applesauce to cool completely. Stir in the appropriate amount of lemon juice needed for your batch of applesauce. Check the seals, label, and wipe down the jars before storing. After 20 minutes, remove the lid and let them sit for 5 minutes before removing the jars to avoid a rapid temperature change.Īllow the jars to cool on the countertop for 12 hours. Process in the boiling water bath for 20 minutes. Wipe the top of the jars clean with a washcloth or paper towel. Just be sure to wash them before canning. If you are using new ball jar lids, they do not need to be simmered. In a small pot, simmer your lids to sterilize them and soften the seals. If your applesauce has cooled down, then you would want to reheat it on the stovetop to avoid thermal shock and broken jars. Because you are able to process the apples while they are hot, I do not heat up my applesauce on the stovetop before putting it into the jars. Once your applesauce is ready, ladle it into your clean and sterilized/warm jars. You can always reference the Ball Fresh Preserving website for canning recipes/measurements. Therefore, I usually add around 4 tablespoons of lemon juice to my bowl of applesauce and stir it in thoroughly. My stockpot usually fits a little over a fourth of a bushel of apples which is roughly 12 pounds. You need roughly 3 tablespoons of lemon juice for every 10 lbs of apples you processed. Canning applesauce was my first solo canning experience and it is so easy! After you have your finished applesauce product, all you need to do is add lemon juice before canning it.
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