100% Apple Applesauce
One of the benefits of canning is the ability to control the type and quality of ingredients you use in a recipe. For many people, this is a nice thing to control. However, this can be particularly important if you have family members with special dietary requirements. In the past, I have made many items at the request of family members to meet particular requirements. For my second canning venture of the year, I was in the kitchen making applesauce for some family members.
Applesauce is easy to make and is a great item for people that are looking for a snack without added sugar or for people that need to restrict raw fruit intake due to soft food diets. The best part about making applesauce yourself is you can customize the flavor by adjusting the type and quantity of apples you use. And, if you have a good apple source, you can make applesauce at a price point that is comparable to the manufactured nothing-added applesauces stocked at the grocery store. (My DC-area source is Black Rock Orchard. Emily always happily provides me with a fabulous selection of apples at a great price when I order in advance.)
To make applesauce, peel, core, and cook the apples. Leave the sauce chunky or process in a food mill for a smoother sauce. Yes, that is all there is to it. The National Center for Home Food Preservation provides more information on their page Selecting, Preparing and Canning Fruit-Applesauce.
Gin and Pickles chronicles the DIY adventures of a a Master Food Preserver in Washington, DC pursuing the
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