This rose colored applesauce is smooth and sweet. The rose color comes from the peels when the apples are cooked. Use a variety of apples to achieve a full apple flavor.
| Canned Rose Applesauce |
Recipe type: Preserving
Author:
Prep time: 35 mins
Cook time: 20 mins
Total time: 55 mins
Serves: 4 quarts
Ingredients
- 10 lbs. of apples, cut in half
- Water
- 2 1/2 C of sugar
Instructions
- Prepare the canning jars, lids and seals according to the manufacturer’s instructions.
- Place the apples, with peels and core, into a 12 qt. pan with enough water to cover just the bottom of the pan.
- Cook over medium heat for 20 minutes or until soft.
- Drain into a sieve pushing the apples through to remove any seeds and peeling.
- Place the apple pulp back into the pan and pour the sugar over the top.
- Stirring frequently bring the mixture to a boil.
- Once boiling, remove from the heat and quickly ladle the applesauce into the prepared canning jars leaving a 1/2 inch headspace.
- Release any air bubbles with a non-metalic spatula, running it around the inside of the jar between jar and food.
- Wipe the jar rims clean.
- Tighten the caps with your hands.
- Place in a water bath canner and process for 20 minutes from the boiling point.
- Remove carefully and cool in a draft free area.
- Check the seals and promptly refrigerate any jars that did not seal correctly and use them within 2 weeks.
Serving size: 1/2 cup Calories: 129 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Carbohydrates: 34g Fiber: 2g Protein: 0 Cholesterol: 0
Notes
Makes 4 quarts.
If necessary add more of the product to maintain the headspace recommended in the recipe.
Recent Comments