Cinnamon Chunky Applesauce for canning
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 83.5
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 2.0 g
- Protein: 0.1 g
View full nutritional breakdown of Cinnamon Chunky Applesauce for canning calories by ingredient
Introduction
This is a good recipe for beginning home canners. It allows you to control the amount of sugar in your applesauce, and eliminates preservatives. While the sauce will keep for up to a year, the flavor is best if consumed within six months.This makes a nice healthy low-calorie treat when you are craving something sweet. It also has fiber. I add the sugar last so that I can adjust it to taste. This makes enough for 10 pint jars.
If you don't want that much sauce, cut the recipe down. Allow about one apple for two servings. This is a good recipe for beginning home canners. It allows you to control the amount of sugar in your applesauce, and eliminates preservatives. While the sauce will keep for up to a year, the flavor is best if consumed within six months.
This makes a nice healthy low-calorie treat when you are craving something sweet. It also has fiber. I add the sugar last so that I can adjust it to taste. This makes enough for 10 pint jars.
If you don't want that much sauce, cut the recipe down. Allow about one apple for two servings.
Number of Servings: 20
Ingredients
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2 T lemon juice
10 Gravenstein or Golden Delicous apples*
1 or 2 Granny Smith apples*
1 cup of sugar
2 T cinnamon. (I used pumpkin pie spice mix for more flavor)
*Gravenstein and Golden Delicious break down while cooking. Granny Smith apples add a bit of tartness, and will hold their shape while cooking. For a smoother consistency, use all Gravenstein. For chunkier sauce, replace up to 5 of the apples with Granny Smith. The sauce will be more tart and you may end up using more sugar.
Directions
Fill a large salad bowl half full with water and add lemon juice to water.
Peel apples and core. Cut into large chunks. I use an apple slicer and then cut the slices into chunks. Keep the apple pieces in the lemon water to prevent browning until ready to use. Drain before cooking.
Put in a 5-quart pan with about 2 inches of water. Cook on medium heat until apples begin to break down. Add sugar and cinnamon. Reduce heat to low and continue cooking to reduce the liquid until desired consistency. If you don't want chunky sauce, eliminate the Granny Smith apples.
Fills about 10 1-pint jars. Process in water bath for 20 minutes. Water bath canning instructions can be found online.
Makes 10 pints (20 1-cup servings)
Number of Servings: 20
Recipe submitted by SparkPeople user TERRIBLEK.
Peel apples and core. Cut into large chunks. I use an apple slicer and then cut the slices into chunks. Keep the apple pieces in the lemon water to prevent browning until ready to use. Drain before cooking.
Put in a 5-quart pan with about 2 inches of water. Cook on medium heat until apples begin to break down. Add sugar and cinnamon. Reduce heat to low and continue cooking to reduce the liquid until desired consistency. If you don't want chunky sauce, eliminate the Granny Smith apples.
Fills about 10 1-pint jars. Process in water bath for 20 minutes. Water bath canning instructions can be found online.
Makes 10 pints (20 1-cup servings)
Number of Servings: 20
Recipe submitted by SparkPeople user TERRIBLEK.
Member Ratings For This Recipe
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