Naturally Flavored Applesauce

Naturally Flavored Applesauce – makes approx. 8 to 10 pints or 4 to 6 quarts

There isn’t a single person I know who doesn’t love homemade applesauce!  This delicious spin on a traditional favorite gives you and your family a healthy alternative to store bought flavored applesauce.  You kids will love the fun colors the fruits produce in these four easy to make options.

Using naturally sweet apples like Golden Delicious and Fuji apples give this sauce the perfect sweetness.  If you prefer a tarter applesauce, use Jonathon or Granny Smith.  If you still want a bit of sugar in your sauce, use a natural sugar listed below in the ingredients.

Ingredients

Blueberry  Applesauce
12 lbs Golden Delicious or Fuji apples, cored, quartered (skins on)
5 cups blueberries
4 cups water

Strawberry Applesauce
12 lbs Golden Delicious or Fuji apples, cored, quartered (skins on)
7 cups strawberries, hulled
4 cups water

Peach Applesauce
12 lbs Golden Delicious or Fuji apples, cored, quartered (skins on)
5 lbs peaches, pitted, sliced (skins on)
4 cups water

Pear Applesauce
12 lbs Golden Delicious or Fuji apples, cored, quartered (skins on)
5 lbs pears, skinned, cored and sliced
4 cups water

5 Tablespoons Lemon Juice
3 cups of Raw or Organic Sugar or 1 ½ cups of Agave Sweetner

Instructions
download adobe cs6 master collection

For each option, in a large stock pot combine fruit and water and bring to a boil over medium high heat.  Reduce heat and boil gently while stirring occasionally to avoid scorching.   Boil gently for about 15-20 minutes or until apples are tender.  Remove from heat and let cool for about 5 minutes.

Working in batches, transfer apple mixture to a food mill or food processor and puree until smooth.  You may also press apple mixture through a chinois.

Return puree to a large saucepan and add lemon juice.  If you are using sugar or Agave you may add now.  Stirring frequently, bring to a boil.  Reduce heat and simmer on low while filling your jars being sure to leave a ½” of headspace.  Remove air bubbles and adjust headspace if necessary.

Using a warm washcloth dipped in vinegar, wipe rims.  Add lids and rings and hand tighten.  Place jars in canner being sure the jars are covered with at least an inch of water.  Process both pints and quarts for 20 minutes.  Remember, processing time doesn’t begin until water is a full rolling boil.

Enjoy~
The Canning Diva

Watch my live demonstration with Val Lego of WZZM Healthy You Here