HOW TO MAKE APPLESAUCE WITHOUT ADDED SUGAR
Next, I quarter them. Because I have a strainer, I don’t bother to skin them or remove the seeds and cores. I did, however, have to remove some bug trails. Given that the tree wasn’t sprayed, they really weren’t that bad.
THE SECRET TO SWEETENING APPLESAUCE WITHOUT SUGAR
You’ll notice that you lose a lot of the color and the skins start slipping off. That is what you are looking for.
One note of caution. The apples will expand a bit as they cook so don’t fill your pot too full if you don’t want things to splatter all over. How do I know this? Let’s just say some things are learned from experience. Please learn from my mistakes.
That’s it! It’s a pretty easy process and doesn’t take to long.
INSTRUCTIONS FOR CANNING APPLESAUCE WITHOUT ADDED SUGAR
APPLESAUCE SWEETENED WITHOUT SUGAR
- 100% Ingredients
- Prepare your apples by picking, stemming, and washing them. Cut apples into quarter leaving seeds and skins but removing any bruises or bug trails. If you don’t have a strainer you will need to peel and core them as well.
- Boil the apples in apple juice until very soft and mushy. Use just enough apple juice to keep the apples from sticking to the pan.
- Strain the apples into sauce using a strainer. This can also be done with a blender or food processor, but note you will want to peel and core the apples at step one.
- Ladle applesauce into jars leaving one half inch headspace. Wipe the rim, add the lid and band.
- Process for 20 minutes, adjusting for your altitude. Remove from canner and let cool.