Canning Homemade Cinnamon Applesauce

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Yields: 6 Servings Difficulty: Easy Prep Time: 40 Mins

Well, you know what time of year it is when I start to crave canning applesauce. You guessed it—fall is now upon us. We can finally stop sweating so much and enjoy crisp, cool morning air and gentler nights.

Recently, I had been seeing apples start to appear in the local farmer’s markets, so I decided I had better clear my calendar and find time to can some homemade cinnamon applesauce. When buying apples, you don’t need to pay top dollar for a perfect apple, as you are going to peel and core the apples, so seconds work well, especially for applesauce.

You will want to have these items ready once the apples are clean. Peeler, 2 large bowels, cutting board Sharp knife, lemon juice, sugar Pint Jars, and Lids Large stock pot Canning tools Once you have located the necessary items and started soaking the apples, it is important to gather the rest of the ingredients and equipment needed for making cinnamon apple sauce. This includes a sharp knife for cutting the apples, lemon juice to prevent browning, sugar for sweetness, pint jars and lids for storing the sauce, a large stock pot for cooking, and canning tools for proper preservation. Make sure all these items are readily available before proceeding with the recipe. 

Prior to making the cinnamon apple sauce, set your large stock pot on the stove and fill it 3/4 full with water. Bring it to a boil.  Gather your canning rack, jars, and lids.Once the water in the stock pot is boiling, carefully place the jars into the pot using tongs or a jar lifter. Allow the jars to boil for the recommended amount of time to ensure proper sterilization. A trick I use to keep from burning my fingers is to put the canning lids and rings into a metal colander pot. As soon as the jars are done boiling, I lower the metal colander into the stock pot full of lids and rings and boil to sanitize. This way, you don’t burn your fingers trying to get them out of hot water.

To make the cinnamon apple sauce, it is a really simple process. You will peel the apples, whether with an automatic peeler or a hand peeler.
Slice the peeled apples into chunks, discarding the core, seeds, and peel.  I just gotta say here again that canning season is my poultry’s favorite time of year; they get so many wonderful goodies, and it makes my eggs taste amazing!

Once the apples are sliced into chunks, I place them in a bowl filled with water and lemon juice to prevent browning. This simple step ensures that the apples retain their fresh appearance while I continue processing the remaining apples. 

As soon as the apples are sliced into chunks, place them in a large pot and add water, cinnamon, nutmeg and sugar to taste. Cook the mixture over medium heat until the apples are soft and easily mashed with a fork.

Finally, use a blender or immersion blender to puree the cooked apples to your desired consistency. I prefer a good, hearty, chunky apple sauce!

Once you have reached the desired consistency for your Cinnamon apple sauce, carefully ladle it into your prepared jars. Prior to putting the canning lid on, wipe down the top and rings of the jars to sanitize. Place the lids and rings on the jars and lightly tighten. Now add your jars to the water bath, and you, my friend, are done! It’s time to clean up the amazing mess that was made, run the apple peelings to the kitchen, and prepare to relax.

This recipe will make more or less 7 pints.

For Boiling Water Processing
If you are boiling at an altitude higher than 1,000 feet above sea level, adjust the boiling water processing time as indicated.

Altitude Feet Increase Processing Time
1,001- 3,000 5 minutes
3,001- 6,000 10 minutes
6,001- 8,000 15 minutes
8,001-10,000 20 minutes

As soon as the jars are done in the water bath remove set on cutting board on counter, and take a break you deserve it!


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