Canned Cranberry Spiced Applesauce - hands down absolutely the best applesauce I have ever eaten
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Home Canned Spiced Applesauce - Low Sugar, Tall Taste

Home Canned Spiced Applesauce - Low Sugar, Tall Taste
Home Canned Spiced Applesauce - Low Sugar, Tall Taste

A Best Little Jam House Exclusive

My go-to applesauce, sweetened with concentrated apple juice and less sugar. I generally make my applesauce using whatever apples are on sale. This week the produce market had Honeycrisp, and Granny Smith apples on special, but we could use any blend of sweet and tart apples that we like. This recipe is a staple. I made over 40 pints and it will not last the year.

Honeycrisp, and Granny Smith apples
Honeycrisp, and Granny Smith Apples

"I always have applesauce in my fridge...my go-to snack."
  Professional Tennis Player and Author: Sloane Stephens

 

 

If you would like to print the recipe without all the pictures please click Download Low Sugar Homemade Canned Applesauce

First, I will be sharing just the recipe for making applesauce.  If you need information about the basic canning process please click here for Virginia Tech's excellent booklet Boiling Water Bath Canning.

 

Golden acorn logo!!! copy

 

Home Canned Spiced Applesauce - Low Sugar

Recipe type: 

Sauce

 

Produces:

 8 pints or 4 quart jars

Prep time: 

2 hours

 

Headspace:

1/2 inch

Cook time: 

1 hours

 

Processing:

20 minutes in pint and half pint jars, 25 for quart jars

Total time: 

3 hours plus 30 minutes

     

Ingredients:

  • 12 pounds apples (half sweet, and half tart apples)
  • 3 inch cinnamon sticks (2)
  • 3 inches fresh ginger (sliced)
  • 1 cup water or apple juice (to keep apples from scorching while cooking)  
  • Zest and juice of two lemons 
  • 1 1/2 cups sugar
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1 large can of frozen concentrated apple juice (optional)

Instructions:

  1. Core and quarter apples. Dip apples as they are quartered into a lemon/water solution of 1/4 cup lemon juice (2 lemons) in 4 cups water to prevent browning. After dipping transfer apples to cooking pot. One stock pot will easily hold 12 pounds of apples.
    Core and quarter apples
    Core and Quarter Apples
     
  1. Add cinnamon sticks, 3 inches fresh ginger (sliced thinly and in spice bag), water or apple juice, and zest of two lemons (chopped finely) to cooking pot.
  2. Let fruit cook for approximately 20-35 minutes, or until the fruit has broken down.
  3. Meanwhile, prepare jars in boiling water bath, and prepare lids per manufacturer's instructions.
  4. Remove cinnamon sticks and spice bag before puréeing or mashing.
  5. Use a food mill, potato masher (will produce chunkier sauce but you will need to take out skins), or fruit/vegetable strainer to mash or purée the fruit. I use a KitchenAid™ strainer attachment.
    Assembly order of KitchenAid strainer attachment.
    Assembly order of KitchenAid™ strainer attachment.
    KitchenAid Fruit/Vegetable Strainer Setup
    KitchenAid™ Fruit/Vegetable Strainer Setup
                                                         
    KitchenAid Fruit/Vegetable Strainer Top View
    KitchenAid™ Fruit/Vegetable Strainer Top View

 

 

 

 

 

 

 

KitchenAid strainer removes peels and seeds.
KitchenAid™ strainer removes peels and seeds.

6.  After puréeing, return pot with sauce to the stove and simmer.

7.  Add lemon juice, salt, almond extract, concentrated apple juice (if using), half the sugar and stir well.

8.  Taste and adjust sweetness to your taste. You may want to add more lemon juice at this point to adjust sweet-tart balance.

9.  Ladle hot applesauce into your prepared jars to 1/2 inch head space. Remove air bubbles by sliding a small spatula or plastic knife, between jar and sauce; pressing gently on sauce to release trapped air. Repeat procedure two or three times around jar. Wipe rims, apply lids and screw on rings. Process in a boiling water canner for 20 minutes for both half pints and pints, 25 minutes for quarts.

I suggest you label your jars. One may simply write on the lid, or you may download my labels click Download Spiced Applesauce Low Sugar round label 2. My labels have a larger round label for the lid and a smaller oval label for the front of jar. One just needs to write in the canning date, cut out, and glue the label on the jar.

 

For further information about making applesauce, and suggestions about how to customize your batch and avoid pitfalls click Home Canned Applesauce - What apples, in what ratios, with what amazing ingredients, in what style, and what pitfalls to avoid.

If you are looking for something a little different in applesauce click Canned Cranberry Spiced Applesauce - hands down absolutely the best applesauce I have ever eaten 

 

The Professor's Rating

The Professor gave it 4 stars.  "... Nice blend of flavors - I don't think it is too sweet."  

Just FYI - The Professor likes a sweet applesauce (so you may want to adjust). This recipe has a permanent place in the pantry.

 

Spiced Applesauce Low Sugar Demystified

 

How do I know this recipe is safe? pH and Heat

pH  - To be safe from botulism bacteria growth and its food poisoning toxins, the pH of canned goods must be below 4.6 (one wants to stay below pH 4.4. to be on the safe side). Sweet eating Apples generally have a pH of about 4.0.  Tart apples generally have a lower pH, typically a pH between 3.3 and 3.9. We also added some lemon juice to the recipe, so the sauce should be between pH 3.1-3.6, well within the safety zone.

Heat - Processing the jars in a boiling water bath for 20 minutes is enough heat to kill actively growing bacteria and prevent yeast and mold growth under normal sanitary circumstances in this thick sauce.

Why should I use 2 lemons?

One normally adds a tablespoon of lemon juice for each quart of sauce to prevent color changes from enzymes and to brighten the flavor.

Why work so hard to remove a few air bubbles?

Air left in the apple purée expands during processing and may cause the applesauce in the jar to overflow into the water bath, called siphoning. This is not dangerous, but this increases the risk of a jar not sealing, so one should be aware of this issue. You can reduce the chances of siphoning by applesauce, leaving ½ inch head space to make room for expansion during processing, and waiting 5 - 10 minutes with the heat off at the end of processing before removing jars from the water bath to allow pressure inside the jars to decrease.

Disclosure:

I received no compensation for appliances mentioned or shown in this blog.

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The Jam Scientist

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