Canning Applesauce – Fancy flavors from all my friends!!

• Use apples that are sweet, juicy and crisp. For a tart flavor, add 1 to2 pounds of tart apples to each 3 pounds of sweeter fruit. Check out my list of apples and the best type(varieties) for making applesauce.
• Wash, peel, and core apples. If desired, slice apples into watercontaining ascorbic acid or bottled lemon juice to prevent browning.
• Placed drainedslices in an 8- to 10-quart pot. Add ½ cup water. Stirring occasionally toprevent burning, heat quickly until tender (5 to 20 minutes, depending onmaturity and variety).
• Press through a sieve or food mill, or skip the pressingstep if you prefer chunk-style sauce.
• Saucemay be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce.
• You can add brown sugar in place of regular white sugar. Taste and addmore, if preferred.
• Reheat sauce to boiling.
• Fill jars with hot sauce, leaving½-inch headspace. Adjust lids and process for 15 minutes for pints and 20minutes for quarts.

• *Note you can cook down the 4 cups of fruit separately then add to the 6 cupsof already prepared applesauce. Peaches should be peeled but all the otherfruit can be used after they have been hulled, pitted, or de-seeded if you don’twant the raspberry seeds). Cook the fruit with a ¼ cup of water (to prevent scorching  for 15 minutes then either mash or run through a food mill for asmooth consistency.)

Preparation:

• Prepare 5 pints or 2 quarts and 1 pint (this willbe adjusted for more jars if you add a lot of sugar), lids, and rings. Sterilize the jars and keep them in the hot water till it’s time forprocessing. Make sure to fill your water bath canner and get the water to asimmer.

Cooking:

• In a largestainless steel or enameled dutch combine applesauce and additional fruit. Cookdown till all fruit is at the “sauce” stage (If not pre-cooked).
• Run throughfood mill or mash by hand. You can leave the texture chunky if you desire.
• Add sugar (optional) to tastebased on sweetness of fruit. Start with 1/8 cup sugar, stir into mixture, thentaste.
• Add additional till the flavor desired. You can also add spices at thispoint if desired such as cinnamon or nutmeg. Bring to a boil and remove fromheat.

Filling thejars:

• On a dishtowel place your hot jars and using your funnel in eachjar fill leaving  1/2”  headspace.
• Taking a cleanpapertowel wet it with warm water and wipe the rims of the jars removing anyfood particles that would interfere with a good seal.
• Using your magic wandextract the lids from the hot water and place them on the now cleaned rims.
• Add your rings to the tops of each of the jars and turn to seal just "fingertight".

Processing:

• Make sure your rack is on the bottom of the canner andplace the jars in the water bath making sure that the water covers each of thejars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
• Cover the pot and turn up the heat under the canner and wait for the water tostart boiling. Once the water has come to a boil start your timer for 20minutes.
• When complete turn off the heat and remove the cover and let the jarssit for another few minutes.
• Remove the jars and place them back on thedishtowel in a place that they will sit overnight to cool. Do not touch or movethem till the next morning.

Sealing:

• Sometime in the next hour your jarswill be making a "pinging" or "popping" noise. That is theglass cooling and the reaction of the lids being sucked into the jar for propersealing. Some recipes may take overnight to seal. Check your lids and reprocessany jars that did not seal.

Labeling:

• Make sure to label your jars after they have cooled with the name of therecipe and the date canned. If you want to use the shrink labels you can orderthem Here!

Preparation:

• Prepare 6 pints or 3 quarts (you can adjust formore jars if you add a lot of sugar), lids, and rings. Sterilize the jars andkeep them in the hot water till it’s time for processing. Make sure to fillyour water bath canner and get the water to a simmer.

Cooking:

• In a largestainless steel or enameled dutch combine apples and water. Cook with cover until almost tender.
• Add cranberries and continue cooking untilcranberries burst.
• Run cranberry apple mixture thorough food processor or foodmill.
• Add sugar (if desired) and heat till boil. Add sugar (optional) to taste based on sweetness offruit.
• Start with 1/8 cup sugar, stir into mixture, then taste. Add additionaltill the flavor desired.
• Use “Filling, Processing, Sealing and Labeling”instructions above!

Preparation:

• Prepare 1 quarts or 2 pints , lids, and rings.Sterilize the jars and keep them in the hot water till it’s time forprocessing. Make sure to fill your water bath canner and get the water to a simmer.

Cooking:

• In a largestainless steel or enameled dutch combine In a pan, place the chopped rhubarb and the chopped appleswith the water.
• On medium-high heat, uncovered, bring the mixture to a boil. Immediately reduce heat to low, and allow the mixture to simmer for about 20minutes, with the lid on part way. Stir occasionally.
• When the rhubarb andapples are tender, remove the pan from the heat, and add the sugar.
• Using potato masher, mash the apples with the rhubarb. Bring mixture to a boil andremove from heat.
• Filling, Processing, Sealing and Labeling”instructions above!