Homemade Chunky Applesauce {Canning}

Monday the girls and I went over to the neighbors to pick some apples. We brought a big Trader Joe's bag with us and filled it to the top. As we were picking apples the girls and I were naming off apple recipes we liked. Of course the girls recipe list was limited, basically apple pie and sliced apples..lol

I am not a huge applesauce fan unless it is homemade. With that being said, I have not had homemade applesauce in I do not know how long and I really do not like any of the packaged brands, so we don't eat it. I wanted to share a good homemade applesauce with my girls and see how they liked it, so that was the game plan. As usual the first thing I do it go online and start searching and as usual I find dozens of recipes all different. The one I liked the best is from Shakin & Bakin Foodie Blog. So I used hers and tweaked it just a touch.....and it is OMG delicious!

Homemade Apple Sauce:

Apples cored, peeled and diced

2/3 cup Water

2 tablespoons Lemon Juice

1 1/4 cup Sugar

2 Tsp Cinnamon

1 tsp Fresh Nutmeg

1 tsp Vanilla

1 pat Butter

4-6 pint Jars

Step 1: Wash your jars, lids and screw bands in hot soapy water and rinse. I left my lids and screw bands in a bowl of hot clean water until I needed them.

Step 2: Using a tall stock pot add jars and fill with enough water to cover 1-2 inches about top of jars. Set stove to simmer and cover.

Now I do not know how many apples to say for this recipe. These apples are much smaller than in the supermarket so I basically filled up my 6 quart pot to about 2/3 full of diced apples (I cut approx about 40-45, but again these are very small)  

Step 3: Get your empty pot and add the 2/3 cups water and 2 tbs lemon juice. As you add your diced apples stir and coat your apples with the water and lemon juice to help keep them from browning. Once you have your desired amount of apples set stove to med low add your pat of butter and cover. The apples will start to brake down and soften. Check often and stir.

Step 4: In a smaller bowl measure out your sugar, and spices.

Step 5: Once the apples have cooked down turn the stove to simmer. At this point you can mash the larger chunks if you like. It all depends on how chunky you want it. I wanted mine to have some good chunks but mostly be saucy so I gave a little mashing to it.

Step 6: Next add the bowl of sugar & spices to the pot and 1 tsp of vanilla. Stir and mix with the apples, keep stirring until all the sugar has dissolved then remove from heat. 

Step 7: Remove your jars from the simmering water and set them on a paper towels for easy cleanup. Quickly ladle the jam into the jars to within 1/4 inch from the top, any less and you will not get a proper seal. Wipe the rims and threads of the jars clean, then place the lids and tighten the screw bands. Be careful, jars are HOT!

Step 8: Carefully add jars back to the simmering water making sure they are standing up right. If your water is not 1-2 inches above your jar lids, add extra boiling water. Once all jars have been added cover and bring pot to a gentle boil. Once the boil is reached set your timer for 20 minutes.

Once your 20 minutes are up carefully remove the jars from the pot. Place your jars on the counter on a towel or I used my wooden cutting board, and leave them undisturbed until cool. I let mine sit on the counter overnight.

After the jars have completely cooled check the lids to see if your jars sealed. Press down in the center of the lids. If it springs back and makes that popping sound, they are not sealed. However, no spring back....your golden!

If you have jars that do not seal, it's okay. Those jars need to be refrigerated and will last for 2 weeks. Properly sealed jars will last on the pantry shelf for 1 full year.