I'm doing applesauce alone for the first time since my Mom died 9 years ago. I have forgotten everything! I spent all day doing what I thought she taught me but I made it way more complicated than it needed to be. I completely forgot how to seal them. I'm so glad to know I am not the only person who gets nervous to do this with out my Mom ❤️🥰 Also, THIS IS THE QUICKEST AND MOST INFORMATIVE VIDEO ❤️❤️❤️❤️❤️❤️❤️❤️
Just made this, added 1T cinnamon. Turned out wonderful! Canned 5 pints and a partial to have with dinner tonight. Husband even liked it and he’s a brand loyal Musselmans applesauce guy!
Glad you enjoy it! Homemade applesauce is so much better than anything you can buy. Thanks for letting us know about your experience. Blessings to you and your family!
That is awesome. If you have any questions let us know. You should try the canned apples as well. We have a video for that. It makes the best apple pie or cobbler. Yum!! Let us know how you do. 😁
@@OutdoorsandCountryLiving well I did it like you and the ball canning book said to do. It wasn’t much , but I didn’t want to get overwhelmed. Thank you ❤ I also added a little redmen salt. Hope that was ok. It tasted really good lol
I'm 51 and doing it for the 1st time! Didn't have any grandma's and my mom died young but wasn't the canning type! So teaching myself with the help of RUclips and a bunch of AWESOME ladies!
I'm just picking my apples now and this is my second year of applesauce. I love to put them in tiny jars and freeze them in the jars. Thaw a jar in the fridge overnight and add the applesauce to oatmeal or make muffins, etc. This time I will do the water bath canning. I am extremely lazy so instead of cutting each apple separately, I have a wonderful cheap metal disk that will core and slice the apple with one push down over the apple. They are in any dollar store with the kitchen tools. I use it when I want to just eat apple slices for a snack, but it is really handy for mass production when picking from my tree. Going to make some batches in the morning. I also like slicing the apples with the same corer-slicer, sprinkling them with brown sugar and cinnamon in a freezer bag, and then freezing the bags for apple pies or cakes. I usually peel those apples first. So glad you mentioned how your yield varies each year. I am a newbie with cherry, apple, and plum trees and some years I have so much yield that I get friends to pick once I have my fill. In other years there is practically nothing or very few. This year I did not get any cherries (seemed to not plump up even though it rained a lot and I have to beat the crows to the crop too), but the apples are plenty. Think the plums will be small although the apples are bigger this year. Strange. I did buy some fruit tree fertilizer spikes, so hope next year is good. So glad the fruit ripens at different months = cherries in July, apples in August, and plums last in Sept.
I had no idea that the peels would blend so nicely. Of all the canning I do, applesauce scares me the most because of the splattering. Weird, I know. As for sweetener, I like to put just a little maple syrup in and that makes it taste like apple pie. Brown sugar and honey are nice too. Thanks for sharing.
Don’t let it scare you. Control the splattering by adjusting your heat when cooking down the apples. Your suggested sweet additions would all be great tasting! We use pure cane sugar in ours and tend to add anything additional, if desired, when ready to eat it. We have our own raw honey supply from keeping bees, so not to destroy the beneficial properties of that with canning, we add the raw honey when ready to consume it. Thanks for watching!
Can I say.... I want to make applesauce for my gramma.... she keeps complaining about store bought sauce... I'm like I bet I can make it better. I've watched a 💩 load of these canning applesauce videos. Yours is the best. Thank you:)
Thank you so much for teaching me how to do this!!! I did a container garden this year (mostly tomatoes and peppers) and finally tried canning some salsa, then pickling some peppers. I thoroughly enjoyed that so I decided to venture a bit further into the world of canning. I'm so glad I clicked on your recipe video. I just finished making applesauce out of the ~9lbs of mixed variety apples I bought at the produce stand and it is delicious. Your recipe is so easy to follow and the water bath instructions are so simple!! I chose to make mine sugar-free and I will just add honey or maple syrup when we open a jar to eat it. Thank you so much for sharing!!!
Canning with the peels may be a game changer for me. I’ll make a small batch first and see how it goes. Also using the immersion blender looks a lot easier!! Thank you so much!! I got a steam canner, which I really love. It’s much quicker than the water bath, which on my stove takes a long time to come to a boil. Great video, much appreciated!!
I made the applesauce with peels right after I watched this video…and it turned out fine!! The consistency is creamier, which is different, but I love having all of the insoluble fiber and nutrients. It also takes a fraction of the time to make, which for me is important. So a time saving AND nutrient saving method is a winner!! Thanks again! I wouldn’t do the peel on version with store bought apples, as even organic apples can have pesticides.
Love that you've had success for 26 years. Somehow, for me, I have more trouble with applesauce. Still worth it! But always have trouble with seals, contents expand, etc. Less trouble if I cook the applesauce a little bit more, if it is processed (in a mill or, like you, with a hand blender) and when I add some sugar. The type of apple also seems to make a difference ... Some having a "fluffy" texture when cooked.
Thank you for this very easy and tasty apple sauce recipe. We got free apples and have 4 5 gallon containers of apples. I'm using your recipe again and "going bonkers". LOL. Bless you
I like adding cinnamon or allspice to mine so it would be brown anyway. Homemade is so delicious. I made a few quarts a month ago and I couldn't stop eating it.😊
Thank you for sharing!!! Gonna try your recipe next weekend👌🏽 Will be doing my very first homemade applesauce. Can't wait to see more videos for you to share😁👍🏼
Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.
Just found your channel and like the way you make apple sauce. I'm a newbie at canning and preserving and have a lot to learn. As a suburban I envy your life style. I will keep watching your lovely videos. J
Welcome, we’re glad you found us! Let us know how we can be of help on your new journey with preserving and canning. We’ve been home canning going on 27 years and love it. Merry Christmas !
Completely fine. Leaving the peel on the apples probably isn’t for everyone. I like that you are getting another item from the peeling and not just discarding it. Nice work!
It depends on how many apples you are processing. There’s no set amount, just a generous amount to prevent browning of the apples. Start with a couple of tablespoons and see how it goes. Add more if needed.
Because there aren’t any. Lemon juice, fruit fresh, or citric acid (a generous amount) is added to the chopped apples to prevent browning of the apples. The amount added varies depending upon how many apples you are using. See recipe in the video description.
Wonderful video. We don’t have apple trees yet so I just bought a bunch of homegrown apples in Indiana today. What is the shelf life of canned applesauce?
@@ranfam99 FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are 10 years old from the original processing date. When in doubt, throw it out. Canning books say the shelf life of applesauce is 18 months but we can attest that all home canned foods last much longer!
Altitude time adjustments are listed in the video description (click “more”) as well as mentioned in the video. As long as the water bath canner is kept at a rolling boil for the allotted time, it’s fine. Appreciate your input.
Question: so I made applesauce and followed your lead, all jars are sealed tight, been a week, but there’s like an inch of fluid at the bottom, applesauce is right to the rim, even though I left 1/2” space as directed, there’s little bubbles, but again, seal is sealed. I have a couple days off from work, should I redo it, using fresh new rims and bands? I did let it sit in bath water after the 20 mins for 10 minutes more w/o stove on. Thank you in advance💜
No need to reprocess, that won’t change anything if the lids are sealed. This can happen depending upon how much water you add for the desired consistency and/or how much sugar is added. It’s completely normal and does not affect anything. Shake the jars to blend and the sauce will fall down away from the lids. Good to go!
@@OutdoorsandCountryLiving awesome!! Heading for my next batch then and “less” water😉, much appreciated, thank you!! Learning sooo much from you, I’m finally feeling empowered 💜
You can use a large stock pot, just be sure the water is able to go over the jars by 1-2 inches and you place something on the bottom of the pot to prevent breakage of the jars (towel, rack, etc.).
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon. This and more information is found in each video description. Click “more” for the details.
We can do that, unfortunately it won’t be until next gardening season. Our tomatoes are done and we didn’t need to make any salsa this year (still have plenty from past years). We’ll be sure to make a video next summer! Thanks for watching and asking.
Well look here there is your 'sneaky taste tester' lol also can't believe how big your grand baby's shadow is! Seems like she was just born and I heard congrats are in order. 😉
It is unnecessary to “sterilize” canning jars that will be processed for 10 minutes or longer in a water bath or pressure canner. The only time you need to worry about this is if the processing time is less than 10 minutes, which is never at our house. In all of our 27 years of home canning, we’ve never “sterilized” canning jars. As a registered nurse who works in the operating room, sterile is my world. Also as a certified food handler and health coach, food safety and overall wellbeing is important to me. Blessings, LeeAnn
Hi! I’ve never canned before, but am trying your method. Question, why do you remove the jar rings at the end? I don’t remember my grandmother doing that…my grandparents had a huge garden when I was growing up and my grandmother canned everything she could, but I don’t remember her removing the rings.
Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.
@@kelleysharpe1335 there’s no specific amount and it depends on how many apples you are using. Add 2-4 T of lemon juice or enough to prevent apples from browning while prepping.
I’m new at this so need a little hand holding. How much lemon juice and is this juice from fresh squeezed lemons or lemon juice bought in a bottle? Can citric acid be substituted or is that not a healthy option?
The amount of lemon juice, citric acid, or Fruit Fresh isn’t technical and varies based on how many apples you have. Fresh or bottled lemon juice can be used. Citric acid is fine too. Fruit Fresh (canning section or online) is another option and is what I used in this video. I say to add a generous amount but I’d say this equates to approximately 2-3 tablespoons. Add more if you notice the apples changing color while you’re prepping them. Toss and/or keep apples submerged to prevent browning. Again, the amount isn’t precise and doesn’t need to be. Simply preserve the apple color by using one of the options. We’re always willing to help answer/clarify questions. Hopefully this answers your questions thus far. -LeeAnn
This and other information can be found in the video description. Click “more” for the details. Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.
@@OutdoorsandCountryLiving thank you so much for your reply! I am new to all this so you def just gained a new subscriber so I can learn more! Thank you!
I don’t have the process recorded nor documented on our channel. Here is a good website explaining how it is done homesteadandchill.com/homemade-apple-cider-vinegar/ Let me know if you have any questions about the process. I wish you many blessings! -LeeAnn
It’s not recommended and may cause taste alterations. We’ve never used it, so can’t speak from experience. We use pure cane sugar that is unrefined. All of the alternative options for sweeteners are highly processed and refined. Do as you please though.
We only add enough Fruit Fresh or lemon juice to prevent browning of the apples. No specific amount. Add it to the pot for the cooking process as you are slicing the apples.
Yes! We have both manual Victorio and Squeezo brand food strainers, both work great. Also have a food strainer which attaches to our meat grinder motor which works even better, lol! For the sake of simplicity and incorporating the peeling into the sauce, we didn’t utilize any of such tools.
Great I thought I need a pressure pot or somthing special to Cann and make it last, if you don't mind me asking can it be done the same with tomatoe sauce or anything I would like to can and make it last for a long time?
@@amarisvega5159 a pressure canner is used for all low acid foods such as green beans, carrots, peas, potatoes, meats, etc. A water bath canner is used for high acid foods such as fruits, sauces, pickles, tomatoes, salsa, jams, jelly, fruit butters and other pickled foods. I’d encourage you to buy a basic canning book (Ball Blue Book) which has all of your basic canning principles that are important to understand.
@@loriplowman546 there’s no set amount, just enough to prevent browning of the apples while you’re prepping them. Lemon juice, citric acid, or Fruit Fresh can be used.
@@loriplowman546 as shown in the video, I don’t drain the liquid or agent used to prevent browning. It all gets combined together with the immersion blender to make the applesauce.
If they sealed I wouldn’t. The cleaning of the jar helps remove anything that would jeopardize the sealing of the jar. If you have some that didn’t seal you can put in fridge and consume soon or reprocess with a clean rim & seal. Hope this helps. Let us know if you have any other question. Blessings.
You may add raw honey if desired when ready to eat it. I would not sweeten the applesauce with honey and then can it. Not only will it destroy everything good about raw honey, it can alter the taste of the sauce. You do not need to sweeten the applesauce, it’s delicious without any added sweetness.
So all you need is lemon juice from a bottle,in the water with the apples when you cook them? Is that correct? And what was the lemon juice amount you put in that?
@@toniacollett2598 lemon juice or Fruit Fresh prevents browning of the apples. The amount varies based on the quantity you are making. Use a generous amount. I use 22 quart stockpots to make applesauce and I probably add 4-5 T. of Fruit Fresh per pot.
The timing is the same and do not stack the jars. First of all they will likely fall over and secondly, it’s improper technique that will result in the lids not properly sealing. Single layer of jars only.
How long were they in the water bath canner? 20 minutes? Sounds like they came into contact with oxygen (air). Are the lids sealed or loose? Rings on or off after canning and cooling?
sometimes I add the red heart candies. it gives the applesauce a pink color with a hint of cinnamon. that's how my mom did it too all her applesauce, but I like variety...😆 🤣
We’ve heard of doing this and it sounds good, but usually always make ours plain so it’s versatile. Use it often for fall and winter baking to add flavor, moisture, and nutrition to baked creations.
@@desiraejenks2608 FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out. Also, see today’s shorts video on canned green bean shelf life.
You can use Fruit Fresh, citric acid, or lemon juice. It’s primarily used to prevent the apples from browning during the preparation process. There’s no set amount to use, just a generous amount to prevent browning. The amount will vary for everyone depending upon how much you are making.
Is there a certain kind of apple that works best or you prefer?? Thanks so much for the videos!! I seriously love that people make these and it helps others along their own journey. Great inspiration!! Blessings 💗
Any apple makes great applesauce, use what you like. We have our own orchards with many varieties of apples (golden delicious, red delicious, gala, Fuji, Liberty, Granny Smith, Freedom, Jonathan, etc.). We use a little of each variety or whatever produces well that year. Each year is a little different based upon the weather and the type of field crops planted around us. May God bless you!
FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. Obviously this isn’t ideal but it does happen from time to time. When in doubt, throw it out.
They are removed for storage so they don’t rust. They are difficult to remove once the rust on the jar. If we open a jar and don’t use all of the contents we simply get a ring and put on and place in the refrigerator to store until we use up the entire jar. Thank you for watching and for the question. Blessings. Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.
I do love the idea of the peels being in the sauce. But I personally wouldnt do the peels if they are store bought, chemicals on them never really wash off. If the apples are homegrown then go for it for sure. Thanks for the video...I will be using your recipe.
The amount of cyanide in a single apple seed is negligible, and a person would need to consume a large quantity of crushed seeds to reach a potentially dangerous level. The cores/seeds are never crushed when making homemade apples cider vinegar and are removed after the fermentation period is complete. When making homemade vinegar, remember that you cannot use it for canning, only use for cooking. Hope this helps!
This applesauce was made using our own apples from our orchard. No wax is on the apples, they are organic as they come. From the trees directly to the kitchen to be processed.
@@thenightporter often the apples sold in markets or stores will have a wax added to help preserve for extended sales life or give them a shine that many think is “appealing”. I’d suggest buy direct from an orchard if you can or get directly from some trees. That way you have a better idea what you are getting. If you have to use store purchased apples then you will want to wash them good to remove any added wax or preservatives they may add. We planted some of our trees probably 15 years ago and have planted more since so we know exactly what we have. It takes time no doubt. Hope this helps and if we can answer any other questions please let us know. Blessings!
@@OutdoorsandCountryLiving thank you for your thorough response. I live in a suburb of a large city where 9 miles from my front door is country and farms! I just subscribed. 🙂 Happy Thanksgiving and many blessings to you and your family!
@@reefbliss2344 Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the canning processing and cooling phases. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue. This and more information can be found in the video description. Click “more” for the details.
Bad spots were cut out. We grow organic/natural food ourselves without the use of chemicals. Real food is blemished, not perfect. May God bless you! Kindness goes a long way.
Thank you, I'm always looking for sugar free canning video. I will add my sweetner of choice after opening. (I use Pyure and I have not seen anyone can with that.) 🌷
You’re welcome and thank you for watching! Canning with artificial sweeteners causes taste to be altered, therefore the reason why you don’t find much on this.
Beautiful! Hey, I was wondering - there are some air bubbles in the jars. Don't you want to "debubble" the jars before you wipe the rim, close them and process them? I was taught that way, so I'm not sure if this was something you forgot to do, or if it's something that you don't usually do. Thank you for your kind answer. All best, MF
Hello! We have been home canning for the past 26 years now. There were minimal air bubbles in the jarred applesauce (if any), therefore “debubbling” isn’t of concern nor a hindrance to successful canning. You’re right, it’s proper technique if you’re one to follow the recommended canning techniques. We do remove large bubbles if they occur in certain products, but not all. We’ve never had any problems by doing so. Usually when the contents are heated up during the canning process, settling occurs and resolves any minor bubbles that may be present. We appreciate your comment. Enjoy the rest of your week and upcoming weekend!
You can fill jars with clean raw berries, shaking gently while filling the jars. Add hot syrup to each jar leaving 1/2-inch headspace. Process jars in a water bath canner for 15 minutes (pints), 20 minutes (quarts). Adjust time as necessary for elevations >1,000 feet.
Hi there and thanks! Applesauce cannot be pressure canned due to it being an acidic food. Low acid foods are preserved via pressure canning and high acid foods are preserved via water bath canning.
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I've made applesauce several times with my mom. This is my first time trying without her! Wish me luck! (She's not dead, just in a different city. 🙃)
@@beccas.6983 good luck. Let us know if you have questions. 😁
Blessings!
I'm doing applesauce alone for the first time since my Mom died 9 years ago. I have forgotten everything! I spent all day doing what I thought she taught me but I made it way more complicated than it needed to be. I completely forgot how to seal them. I'm so glad to know I am not the only person who gets nervous to do this with out my Mom ❤️🥰
Also, THIS IS THE QUICKEST AND MOST INFORMATIVE VIDEO
❤️❤️❤️❤️❤️❤️❤️❤️
@ blessings to you! Thanks for sharing your story.
Wow beautiful Apples
@ thank you. They are yummy. 😋
Apples,lemon juice ,sugar water and love. Life is beautiful and simple folks.
Amen
Just made this, added 1T cinnamon. Turned out wonderful! Canned 5 pints and a partial to have with dinner tonight. Husband even liked it and he’s a brand loyal Musselmans applesauce guy!
Glad you enjoy it! Homemade applesauce is so much better than anything you can buy. Thanks for letting us know about your experience. Blessings to you and your family!
The intro really hit home, brings me back to pickin apples and berries with pawpaw
Newbie here, nice to find someone from Indiana to follow. Subscribed, thank you
Welcome! Glad to have you here.
Hello fellow hoosiers
I’m 66 and this is my first time canning, fingers crossed 🤞 lol. Thank you for your help.
That is awesome. If you have any questions let us know. You should try the canned apples as well. We have a video for that. It makes the best apple pie or cobbler. Yum!! Let us know how you do. 😁
@@OutdoorsandCountryLiving well I did it like you and the ball canning book said to do. It wasn’t much , but I didn’t want to get overwhelmed. Thank you ❤ I also added a little redmen salt. Hope that was ok. It tasted really good lol
@@kathybridges3343 congratulations! Keep at it and enjoy. It’s a blessing to be able to share great things with those you love. 😊
Go girl! 🧡
I'm 51 and doing it for the 1st time! Didn't have any grandma's and my mom died young but wasn't the canning type! So teaching myself with the help of RUclips and a bunch of AWESOME ladies!
Just doing this, made 12 8 Oz jars , water bathing now as I write this!! Thank you
I canned apples with my daughter and this week I added her 🐝’s produced /whipped cinnamon honey. Oh my! Absolutely the best on my morning toast.
I'm just picking my apples now and this is my second year of applesauce. I love to put them in tiny jars and freeze them in the jars. Thaw a jar in the fridge overnight and add the applesauce to oatmeal or make muffins, etc.
This time I will do the water bath canning. I am extremely lazy so instead of cutting each apple separately, I have a wonderful cheap metal disk that will core and slice the apple with one push down over the apple. They are in any dollar store with the kitchen tools. I use it when I want to just eat apple slices for a snack, but it is really handy for mass production when picking from my tree. Going to make some batches in the morning.
I also like slicing the apples with the same corer-slicer, sprinkling them with brown sugar and cinnamon in a freezer bag, and then freezing the bags for apple pies or cakes. I usually peel those apples first.
So glad you mentioned how your yield varies each year. I am a newbie with cherry, apple, and plum trees and some years I have so much yield that I get friends to pick once I have my fill. In other years there is practically nothing or very few. This year I did not get any cherries (seemed to not plump up even though it rained a lot and I have to beat the crows to the crop too), but the apples are plenty. Think the plums will be small although the apples are bigger this year. Strange. I did buy some fruit tree fertilizer spikes, so hope next year is good. So glad the fruit ripens at different months = cherries in July, apples in August, and plums last in Sept.
I love your method of keeping the skin on - more nutritious and quicker to prepare 👍
Keep it simple and delicious! It’s our preferred way to make homemade applesauce.
I had no idea that the peels would blend so nicely. Of all the canning I do, applesauce scares me the most because of the splattering. Weird, I know. As for sweetener, I like to put just a little maple syrup in and that makes it taste like apple pie. Brown sugar and honey are nice too. Thanks for sharing.
Don’t let it scare you. Control the splattering by adjusting your heat when cooking down the apples. Your suggested sweet additions would all be great tasting! We use pure cane sugar in ours and tend to add anything additional, if desired, when ready to eat it. We have our own raw honey supply from keeping bees, so not to destroy the beneficial properties of that with canning, we add the raw honey when ready to consume it. Thanks for watching!
I have always left my peeling on when I make apple butter...and use my immersion blender
How much honey do you use?
THANK YOU FOR SUCH AN INFORMATIVE AND FAST VIDEO ❤️❤️❤️❤️
@@kc3450 you’re welcome ☺️
I just finished peeling my apples. Darn. Wish I watched this first. Definitely trying with peels next time. Thank you.
Can I say.... I want to make applesauce for my gramma.... she keeps complaining about store bought sauce... I'm like I bet I can make it better. I've watched a 💩 load of these canning applesauce videos. Yours is the best. Thank you:)
We appreciate your feedback. Enjoy making the applesauce. Your Gramma is right, homemade is the best!
Thank you so much for teaching me how to do this!!! I did a container garden this year (mostly tomatoes and peppers) and finally tried canning some salsa, then pickling some peppers. I thoroughly enjoyed that so I decided to venture a bit further into the world of canning. I'm so glad I clicked on your recipe video. I just finished making applesauce out of the ~9lbs of mixed variety apples I bought at the produce stand and it is delicious. Your recipe is so easy to follow and the water bath instructions are so simple!! I chose to make mine sugar-free and I will just add honey or maple syrup when we open a jar to eat it. Thank you so much for sharing!!!
We’re happy to hear of your success with making and canning the applesauce. Happy to help. Blessings to you and your family!
Nice, your packing ‼️👍
I enjoy your channel!
Canning with the peels may be a game changer for me. I’ll make a small batch first and see how it goes. Also using the immersion blender looks a lot easier!! Thank you so much!! I got a steam canner, which I really love. It’s much quicker than the water bath, which on my stove takes a long time to come to a boil. Great video, much appreciated!!
Thank you for the comment and let us know what you think. Have a great day!
I made the applesauce with peels right after I watched this video…and it turned out fine!! The consistency is creamier, which is different, but I love having all of the insoluble fiber and nutrients. It also takes a fraction of the time to make, which for me is important. So a time saving AND nutrient saving method is a winner!! Thanks again! I wouldn’t do the peel on version with store bought apples, as even organic apples can have pesticides.
Thank you! Love your calming voice
Love that you've had success for 26 years. Somehow, for me, I have more trouble with applesauce. Still worth it! But always have trouble with seals, contents expand, etc. Less trouble if I cook the applesauce a little bit more, if it is processed (in a mill or, like you, with a hand blender) and when I add some sugar. The type of apple also seems to make a difference ... Some having a "fluffy" texture when cooked.
Great learning video, no annoying frills! Thank You!
I like the words you chose to put up in the beginning. My goals as well😊
Great job! You walked me through my first canning of applesauce. Thank you!
Wonderful!
Thank you for a legitimate video!
You’re welcome. Thanks for a kind comment!
Love this video!!!! Your voice is so calm & soothing. Lol making this right now, thank you for all of your advice!!!!!!👏👏👏
Thanks for leaving us a kind note. Enjoy the applesauce.
Thank you for this very easy and tasty apple sauce recipe. We got free apples and have 4 5 gallon containers of apples. I'm using your recipe again and "going bonkers". LOL. Bless you
How wonderful is that?! We’re glad you enjoy it. Blessings to you and your family.
I like adding cinnamon or allspice to mine so it would be brown anyway. Homemade is so delicious. I made a few quarts a month ago and I couldn't stop eating it.😊
@@foorlife632 homemade applesauce is the best, we eat nothing else. We appreciate you sharing your experience. Blessings to you and your family!
Last time i bought store applesauce it was so runny I just baked with it! I had no idea peelings would break down! Thanks for sharing!
@@kathymichael2077 homemade applesauce is WAY better than anything you can buy.
Thank you, my mom's tree is full of granny apples so I'm going to try it....with brown sugar and cinnamon..
Yum! Have fun picking apples and enjoying some delicious homemade applesauce. Blessings!
Great video thank you for sharing. It’s a lost art.
Amen! Thank you for your kind words.
Thank you for sharing!!! Gonna try your recipe next weekend👌🏽 Will be doing my very first homemade applesauce. Can't wait to see more videos for you to share😁👍🏼
Nice size apples make a lot good winter stuff
For sure!
Yeah, with no wax. Lov3 ur trees.
your canning this with skins on? I had no idea. This is a game changer for sure.
Remove the bands? I'm confused what those are
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
The lids have the rubber seal on them, the bands are the part you screw on and off. I was confused which was which too🤩
Just found your channel and like the way you make apple sauce. I'm a newbie at canning and preserving and have a lot to learn. As a suburban I envy your life style. I will keep watching your lovely videos.
J
Welcome, we’re glad you found us! Let us know how we can be of help on your new journey with preserving and canning. We’ve been home canning going on 27 years and love it. Merry Christmas !
A'm peeling mine is that ok. I'm making apple juice with the peeling . for jelly
Completely fine. Leaving the peel on the apples probably isn’t for everyone. I like that you are getting another item from the peeling and not just discarding it. Nice work!
Looks lovely
Love your content and you explained very well!! 😊🌼🌼🌼😊
How much lemon juice should I use?
It depends on how many apples you are processing. There’s no set amount, just a generous amount to prevent browning of the apples. Start with a couple of tablespoons and see how it goes. Add more if needed.
You did OT give the exact measurements for the Lemmon juice to be canned
Because there aren’t any. Lemon juice, fruit fresh, or citric acid (a generous amount) is added to the chopped apples to prevent browning of the apples. The amount added varies depending upon how many apples you are using. See recipe in the video description.
Wonderful video. We don’t have apple trees yet so I just bought a bunch of homegrown apples in Indiana today. What is the shelf life of canned applesauce?
@@ranfam99 FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are 10 years old from the original processing date. When in doubt, throw it out.
Canning books say the shelf life of applesauce is 18 months but we can attest that all home canned foods last much longer!
Depends on altitude and stove for length of time and how high burner is on to continue boiled it.
Altitude time adjustments are listed in the video description (click “more”) as well as mentioned in the video. As long as the water bath canner is kept at a rolling boil for the allotted time, it’s fine. Appreciate your input.
Question: so I made applesauce and followed your lead, all jars are sealed tight, been a week, but there’s like an inch of fluid at the bottom, applesauce is right to the rim, even though I left 1/2” space as directed, there’s little bubbles, but again, seal is sealed. I have a couple days off from work, should I redo it, using fresh new rims and bands? I did let it sit in bath water after the 20 mins for 10 minutes more w/o stove on. Thank you in advance💜
No need to reprocess, that won’t change anything if the lids are sealed. This can happen depending upon how much water you add for the desired consistency and/or how much sugar is added. It’s completely normal and does not affect anything. Shake the jars to blend and the sauce will fall down away from the lids. Good to go!
@@OutdoorsandCountryLiving awesome!! Heading for my next batch then and “less” water😉, much appreciated, thank you!! Learning sooo much from you, I’m finally feeling empowered 💜
In different batches I put in cranberries and or ginger, and also throw in a few pears too.
Pretty apples you have
Thank you. Hope you have a great day.
I want to make this tomorrow. I am out of pint jars, can I make this in 1/2 pints and cut time in half???
Process half pint jars for the same amount of time as pints in this video.
Thank you so much! Can I make this even if I don’t have a water bath? Can put out the mason jars in a pot?
I don’t have one of those fancy things you put them in
You can use a large stock pot, just be sure the water is able to go over the jars by 1-2 inches and you place something on the bottom of the pot to prevent breakage of the jars (towel, rack, etc.).
What brand)burner do you use?
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon. This and more information is found in each video description. Click “more” for the details.
hi im a very big fan i was hopeing if u could do a video about making salsa its my favorite food:-)
We can do that, unfortunately it won’t be until next gardening season. Our tomatoes are done and we didn’t need to make any salsa this year (still have plenty from past years). We’ll be sure to make a video next summer! Thanks for watching and asking.
Well look here there is your 'sneaky taste tester' lol also can't believe how big your grand baby's shadow is! Seems like she was just born and I heard congrats are in order. 😉
Lol…She’s a year old now and yes, we welcomed another granddaughter into our family on September 14. God is good! Thank You!
Thank you for this! But I’m curious why you don’t have to pack into hot sterilized jars?
It is unnecessary to “sterilize” canning jars that will be processed for 10 minutes or longer in a water bath or pressure canner. The only time you need to worry about this is if the processing time is less than 10 minutes, which is never at our house. In all of our 27 years of home canning, we’ve never “sterilized” canning jars. As a registered nurse who works in the operating room, sterile is my world. Also as a certified food handler and health coach, food safety and overall wellbeing is important to me. Blessings, LeeAnn
Thank you for explaining, that makes sense.
@@fyrtalker you’re welcome!
Hi! I’ve never canned before, but am trying your method. Question, why do you remove the jar rings at the end? I don’t remember my grandmother doing that…my grandparents had a huge garden when I was growing up and my grandmother canned everything she could, but I don’t remember her removing the rings.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
Thank you for this 😊
Awesome
About how much lemon juice should we add the to water?
@@kelleysharpe1335 there’s no specific amount and it depends on how many apples you are using. Add 2-4 T of lemon juice or enough to prevent apples from browning while prepping.
Absolutely beautiful
And just as tasty! Thanks.
I’m new at this so need a little hand holding. How much lemon juice and is this juice from fresh squeezed lemons or lemon juice bought in a bottle? Can citric acid be substituted or is that not a healthy option?
The amount of lemon juice, citric acid, or Fruit Fresh isn’t technical and varies based on how many apples you have. Fresh or bottled lemon juice can be used. Citric acid is fine too. Fruit Fresh (canning section or online) is another option and is what I used in this video. I say to add a generous amount but I’d say this equates to approximately 2-3 tablespoons. Add more if you notice the apples changing color while you’re prepping them. Toss and/or keep apples submerged to prevent browning. Again, the amount isn’t precise and doesn’t need to be. Simply preserve the apple color by using one of the options. We’re always willing to help answer/clarify questions. Hopefully this answers your questions thus far. -LeeAnn
I followed your recipe and used citric acid. I went easy on it and it was perfect. The applesauce is absolutely delicious. Thank you!
@@MamaGil17 happy to hear that you were successful and happy with the results. It is the best applesauce. Thanks for sharing your experience.
Love this video! Just made some tonight! Why do you have to take off the bands?
This and other information can be found in the video description. Click “more” for the details.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
@@OutdoorsandCountryLiving thank you so much for your reply! I am new to all this so you def just gained a new subscriber so I can learn more! Thank you!
Hi. Where can I find your apple cider vinegar recipe you mentioned? Thank you?
I don’t have the process recorded nor documented on our channel. Here is a good website explaining how it is done homesteadandchill.com/homemade-apple-cider-vinegar/
Let me know if you have any questions about the process. I wish you many blessings! -LeeAnn
how long do you have to cook them down for?
The time will vary depending on the amount of apples you are working with. Cook them until apples are soft.
I made my own in a similar way and canned them and had my friends ask if I checked the ph.....I did not and now idk what to do..
You do not need to check the pH. In all my 27 years of home canning, never have done such a thing.
Would a 1100 watt single burner work for this?
I’m trying to do this in my classroom
It should but it will take longer to get to temperature. Let us know how it goes. Have a blessed week and thank you for the question. 🙂
Can you use monk sugar for canning? Instead og regular sugar?
It’s not recommended and may cause taste alterations. We’ve never used it, so can’t speak from experience. We use pure cane sugar that is unrefined. All of the alternative options for sweeteners are highly processed and refined. Do as you please though.
hello, how much lemon juice for 6 pint jars? Do you add the lemon juice while cooking or add it later with the sugar? Thank you!
We only add enough Fruit Fresh or lemon juice to prevent browning of the apples. No specific amount. Add it to the pot for the cooking process as you are slicing the apples.
Thank you! Love your channel!
@@DK-dx7ei appreciate the kind words. Let us know if you have any other questions. Blessings to you!
loved it ❤
Hey, have you heard of a Victorio strainer? It illuminates a lot of cutting time.
* eliminates
Yes! We have both manual Victorio and Squeezo brand food strainers, both work great. Also have a food strainer which attaches to our meat grinder motor which works even better, lol! For the sake of simplicity and incorporating the peeling into the sauce, we didn’t utilize any of such tools.
So I can throw the jars inside a large pot and boil or does it have to be a special pot
As long as the jars can be covered by 1-2” of water, any pot will work. Doesn’t need to be a specific canning pot.
Great I thought I need a pressure pot or somthing special to Cann and make it last, if you don't mind me asking can it be done the same with tomatoe sauce or anything I would like to can and make it last for a long time?
@@amarisvega5159 a pressure canner is used for all low acid foods such as green beans, carrots, peas, potatoes, meats, etc. A water bath canner is used for high acid foods such as fruits, sauces, pickles, tomatoes, salsa, jams, jelly, fruit butters and other pickled foods. I’d encourage you to buy a basic canning book (Ball Blue Book) which has all of your basic canning principles that are important to understand.
Did she say on how much lemon to use for the applesauce
@@loriplowman546 there’s no set amount, just enough to prevent browning of the apples while you’re prepping them. Lemon juice, citric acid, or Fruit Fresh can be used.
Ok thank you 😊
Ok does the
You put the lemon in water with the apples to prevent Browning can you use that lemon water and put it in the applesauce and when do you do that
@@loriplowman546 as shown in the video, I don’t drain the liquid or agent used to prevent browning. It all gets combined together with the immersion blender to make the applesauce.
Hey, this is my 1st time canning! I missed a step, I forgot to wipe the top of the jars☹️ So do I need to put them in another bath & wipe the rim?
If they sealed I wouldn’t. The cleaning of the jar helps remove anything that would jeopardize the sealing of the jar. If you have some that didn’t seal you can put in fridge and consume soon or reprocess with a clean rim & seal. Hope this helps. Let us know if you have any other question. Blessings.
Wow thanks for the info
BEAUTIFUL 😊
Could honey be an option to enhance taste instead of sugar? Has anyone tried this? What would be your opinion on this?
You may add raw honey if desired when ready to eat it. I would not sweeten the applesauce with honey and then can it. Not only will it destroy everything good about raw honey, it can alter the taste of the sauce. You do not need to sweeten the applesauce, it’s delicious without any added sweetness.
My apples discoloured slightly after canning on the surface of the mixture…are they contaminated or is it left over air after canning in the jars?
@@jessrannachan did you happen to use fruit fresh or lemon juice to keep the apples from turning brown?
@@OutdoorsandCountryLiving thank you, yes I did, maybe not enough….It is just the top that slightly discolored…
As long as the lids are sealed, you should be good. Give them a shake to blend in if desired.
@@OutdoorsandCountryLiving thank you love and hugs from UK sister xxx
So all you need is lemon juice from a bottle,in the water with the apples when you cook them?
Is that correct?
And what was the lemon juice amount you put in that?
@@toniacollett2598 lemon juice or Fruit Fresh prevents browning of the apples. The amount varies based on the quantity you are making. Use a generous amount. I use 22 quart stockpots to make applesauce and I probably add 4-5 T. of Fruit Fresh per pot.
We use monk fruit instead of sugar. It can be used 1:1 just like sugar. It is delicious
Did you drain the lemon juice water first then put back into pot with fresh water?
We do not as you want the lemon juice, fruit fresh, or citric acid to remain in with the apples/applesauce to prevent browning.
I have a question. What if I want to use 4 oz jars is water bathing still the same? Can I place jars on top of each other or is that unsafe?
The timing is the same and do not stack the jars. First of all they will likely fall over and secondly, it’s improper technique that will result in the lids not properly sealing. Single layer of jars only.
Do you have less of a shelf life on them if you leave the peel on?
Not at all! We do not use store bought apples, these are from our own orchard trees. Organic apples without chemicals.
My applesauce got mold on top. Wondering what I did wrong.
How long were they in the water bath canner? 20 minutes? Sounds like they came into contact with oxygen (air). Are the lids sealed or loose? Rings on or off after canning and cooling?
sometimes I add the red heart candies. it gives the applesauce a pink color with a hint of cinnamon. that's how my mom did it too all her applesauce, but I like variety...😆 🤣
We’ve heard of doing this and it sounds good, but usually always make ours plain so it’s versatile. Use it often for fall and winter baking to add flavor, moisture, and nutrition to baked creations.
How long will the applesauce last once canned?
@@desiraejenks2608 FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
Also, see today’s shorts video on canned green bean shelf life.
I’ve got citric acid that I use before canning potatoes, that would work on apples too wouldnt it?
Yes! Citric acid can be used in place of lemon juice when canning.
@@OutdoorsandCountryLiving thank you so much for replying to me. Very new to all this . Love your channel, new subxx
Is it alright to put cinnamon in the apples while cooking or do you think it might turn bitter while canning. Thank you very much.
We make apple butter too and it uses cinnamon. Good stuff! 😁 let us know how you do and if you have any questions Blessings!
Nice!
Thank You!
how much lemon do you add?
You can use Fruit Fresh, citric acid, or lemon juice. It’s primarily used to prevent the apples from browning during the preparation process. There’s no set amount to use, just a generous amount to prevent browning. The amount will vary for everyone depending upon how much you are making.
@@OutdoorsandCountryLiving Thank you :)
Is there a certain kind of apple that works best or you prefer?? Thanks so much for the videos!! I seriously love that people make these and it helps others along their own journey. Great inspiration!! Blessings 💗
Any apple makes great applesauce, use what you like. We have our own orchards with many varieties of apples (golden delicious, red delicious, gala, Fuji, Liberty, Granny Smith, Freedom, Jonathan, etc.). We use a little of each variety or whatever produces well that year. Each year is a little different based upon the weather and the type of field crops planted around us. May God bless you!
I like to use a variety to get a better taste, and I stay away from really hard apples because I peel mine and it’s just more difficult with those
Gravenstein 🤤
I've never made applesauce, but the grocery store had honey crisp on a great sale so I bought three bags and I'm gonna try it out!!
How much fruit fresh do you use, I'm doing 15lbs of apples?
Just a generous amount to prevent browning. We don’t measure. Maybe 3-4 T.??
How many years??? We made apple sauce in 2021 and didn’t eat it all. It looks good still so we’re ok to eat? I know we’ve eat yam that was older
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. Obviously this isn’t ideal but it does happen from time to time. When in doubt, throw it out.
@@OutdoorsandCountryLiving We tasted some of the applesauce from 2021. Didn’t taste right so I threw it all out
I go bonkers too but I have to buy my apples here in Florida
It is nice to have some preserved and ready if you want it need them. Thank you for the comment and hope you get some apples 🙂
Why remove the bands?
They are removed for storage so they don’t rust. They are difficult to remove once the rust on the jar. If we open a jar and don’t use all of the contents we simply get a ring and put on and place in the refrigerator to store until we use up the entire jar. Thank you for watching and for the question. Blessings.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
I do love the idea of the peels being in the sauce. But I personally wouldnt do the peels if they are store bought, chemicals on them never really wash off. If the apples are homegrown then go for it for sure. Thanks for the video...I will be using your recipe.
@@lynnf62 Agree! Only keep apple peelings on if organically grown.
If make cider vinegar with the cores, won't your cider contain cyanide? Unless you remove the seeds?
The amount of cyanide in a single apple seed is negligible, and a person would need to consume a large quantity of crushed seeds to reach a potentially dangerous level. The cores/seeds are never crushed when making homemade apples cider vinegar and are removed after the fermentation period is complete. When making homemade vinegar, remember that you cannot use it for canning, only use for cooking. Hope this helps!
Do the peels not have wax on them? If leaving them on isn’t the wax still in there? Thanks.
This applesauce was made using our own apples from our orchard. No wax is on the apples, they are organic as they come. From the trees directly to the kitchen to be processed.
@@OutdoorsandCountryLiving Are organic apples as "waxless" as one would find in your orchard?
@@thenightporter often the apples sold in markets or stores will have a wax added to help preserve for extended sales life or give them a shine that many think is “appealing”. I’d suggest buy direct from an orchard if you can or get directly from some trees. That way you have a better idea what you are getting. If you have to use store purchased apples then you will want to wash them good to remove any added wax or preservatives they may add. We planted some of our trees probably 15 years ago and have planted more since so we know exactly what we have. It takes time no doubt. Hope this helps and if we can answer any other questions please let us know. Blessings!
@@OutdoorsandCountryLiving thank you for your thorough response. I live in a suburb of a large city where 9 miles from my front door is country and farms! I just subscribed. 🙂
Happy Thanksgiving and many blessings to you and your family!
@@thenightporter Happy Thanksgiving to you and yours as well. Have a great night and thank you for the sub and your comments. 😃
What does she mean "remove the bands"?
@@reefbliss2344 Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the canning processing and cooling phases. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
This and more information can be found in the video description. Click “more” for the details.
Wow leaving the bug damage for what protein?
Bad spots were cut out. We grow organic/natural food ourselves without the use of chemicals. Real food is blemished, not perfect. May God bless you! Kindness goes a long way.
Thank you, I'm always looking for sugar free canning video. I will add my sweetner of choice after opening. (I use Pyure and I have not seen anyone can with that.) 🌷
You’re welcome and thank you for watching! Canning with artificial sweeteners causes taste to be altered, therefore the reason why you don’t find much on this.
Beautiful! Hey, I was wondering - there are some air bubbles in the jars. Don't you want to "debubble" the jars before you wipe the rim, close them and process them? I was taught that way, so I'm not sure if this was something you forgot to do, or if it's something that you don't usually do. Thank you for your kind answer. All best, MF
Hello! We have been home canning for the past 26 years now. There were minimal air bubbles in the jarred applesauce (if any), therefore “debubbling” isn’t of concern nor a hindrance to successful canning. You’re right, it’s proper technique if you’re one to follow the recommended canning techniques. We do remove large bubbles if they occur in certain products, but not all. We’ve never had any problems by doing so. Usually when the contents are heated up during the canning process, settling occurs and resolves any minor bubbles that may be present. We appreciate your comment. Enjoy the rest of your week and upcoming weekend!
Question: can you do any berries like that?
You can fill jars with clean raw berries, shaking gently while filling the jars. Add hot syrup to each jar leaving 1/2-inch headspace. Process jars in a water bath canner for 15 minutes (pints), 20 minutes (quarts). Adjust time as necessary for elevations >1,000 feet.
@@OutdoorsandCountryLiving thank you! Learning and trying new things💜
Love this recipe! How long would it be in a pressure canner?
Hi there and thanks! Applesauce cannot be pressure canned due to it being an acidic food. Low acid foods are preserved via pressure canning and high acid foods are preserved via water bath canning.
@@OutdoorsandCountryLiving thank you, that's interesting. But howcome tomatoes can be pressure canned?