Applesauce (For Canning)

I love how people don't follow the directions but give only 3 stars! The directions say to peel....that isn't the recipe writers fault. As far as amounts for cinnamon, nutmeg or other spices, you would need to do that on taste. I personally would add some sugar....and the amount would be dependent on the taste of the apples. You would need to taste test it. It is disappointing to other recipe searchers to see a perfectly good recipe only receive 3.5 stars, because of cook's error or stupidity. I am sorry for ranting. I almost didn't look at this recipe for the stars. I am going apple picking tomorrow and I will try this recipe out!! Thanks for sharing!

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Perfect! Just a note for novices...don't add too much water (like I did) or you'll be going at it all day adding more apples to thicken it up!

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This is a fool proof basic recipe for applesauce. I agree with moreplease and her comment about not following directions and then giving 3 stars. That is unfair. The Ball Blue Book is pretty much the bible for canning and preserving and I have had great luck with this same recipe for years! I do not peel the apples as I feel that is the best part. When you cook them until very tender and put them through a Foley food mill, it will not have chunks. As far as the amount of sugar, it depends on the apples. Simply add more if you desire sweeter sauce or you have a tart apple. You can always add a little more at a time with spices, too. Do not be afraid to try this recipe. It really is great. When you taste this sauce and compare it to watered down store bought applesauce, you will be amazed at how simple and how delicious it is. Canning is truly rewarding and FUN.

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I thought this was fantastic. I'm new to canning, so I'm sticking with basic, simple canning recipes right now, and this was as easy as they come. I made 1 quart to start with, and I used a trio of apples -- 1/3 Gala, 1/3 Fuji and 1/3 Honeycrisp apples, with only a touch of cinnamon. And I thought it produced a wonderfully tasty applesauce. Those are all sweet apple varieties, so it only took a touch (maybe 1/3 cup ??) of sugar to suit our taste preference. Thanks for posting this recipe, JillAZ.

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This is a very great recipe and have been canning up the sauce to later make it into apple butter. I added a little less sugar since I like the tartness, but each to their own taste.

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This was delicious and will be added to my annual canning recipes. I added a couple of dashes of apple pie spice and sugar to taste (about 1/2 to 3/4 cup) and it was wonderful! DH and I are looking forward to making more of this.

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Love it!!! This was my first attempt to make apple sauce and it is so good!!!! I added 2 1/2 tbsps lemon juice to help keep the apples color.I didn't add spices or sugar. The flavor was great on it's own. I will be making some with cinnamon for baking. I followed the rest of the instructions exactly. What a wonderful way to use up my abundance of apples!!! I'll never buy apple sauce again. Thanks for posting.

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Great recipe! So easy! I made 9 lbs of apples which made 3 quarts exactly! No need to use sugar with the sweetness that comes from MacIntosh, Granny Smith, and Rome. Added Cinnamon, Allspice, and Nutmeg. Major hit the family! I will definitely be making more!

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A tried and true recipe. If you want a pink applesauce, you can leave the red skins on the apples while processing and then put them through a food mill. This time 13 lbs of McIntosh apples yielded me exactly 10 pint jars. Thanks for posting this keeper from the Ball Blue Book, JillAZ! [Made for Think Pink tag event]

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Very good recipe..thanks JillAZ for posting! And I agree with other posters regarding those who give low ratings on a recipe after they've changed it or have disregarded the info/instructions..that pretty much undermines the rating system.

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This is fantastic! Thanks for posting such an easy recipe. I took out my large electric turkey roaster to cook the apples down. I used my stick blender to puree. I added sugar and cinnamon to taste. Delicious!!! Unfortunately, one of my quart jars broke in the canner. So disappointed all that yummyness wasted.

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no amounts for cinn, nutmeg or other spices.

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Have been using this same recipe every fall...only I don't peal or core the apples just quarter them and run them though a canning sieve, saves work and waist. I also use this as my base for all apple jams, apple butters, and such.

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I made this and my family loved it, but I didn't remove all the skins and the children found it to crunchy!

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