Directions:

• Prepare canner, jars and lids.


• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.


• In a large stainless steel saucepan, combine applies with just enough water to prevent sticking. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly, about 5 minutes.


• Working in batches, transfer apples to a food mill or a food processor fitted with a metal blade and purée until smooth.


•  Return apple purée to saucepan. Add sugar, if using, and lemon juice; bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.


• Ladle hot applesauce into hot jars, leaving ½ inch (1 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot applesauce. Wipe rim. Centre sealing lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.


• Place  jars in canner, ensuring they are completely covered with water. Bring to a boil and process both pint (500 ml) and quart (1L) jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Variations

• Spiced Applesauce: In step 4, add 4 tsp (20 ml) ground spices such as cinnamon, nutmeg or allspice, to the sauce with the sugar and lemon juice.


• Chunky applesauce: In step 4, coarsely crush half of the cooked apples and purée the remainder. Combine before adding the sugar.

Notes & Tips

 If you prefer a tart flavour, use half tart an half sweet apples when making this applesauce and reduce the quantity of sugar as desired. Tart apple varieties include Granny Smith and Jonathon. Sweeter varieties include Golden Delicious, Roma and Fuji, Gala and Pink Lady make a nice tart/sweet combination.Adding sugar to applesauce is optional.

If the sugar is omitted in this recipe, the yield will be slightly reduced. However, lemon juice is not an optional addition. Lemon juice is added to help preserve the apples’ natural colour and to assure the acidity of the finished product, since different varieties and harvesting conditions can product apples of lower acidity.

When processing time is complete, remove canner lid, then allow jars to cool down right inside the canner. When the water and the jars have cooled down sufficiently that you can remove them without tongs, remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.