Simple Way to Water Bath Vs Pressure Canning Applesauce

Blushing Applesauce

The increased pressure brings the overall temperature up higher than boiling water and processing times are longer than when water bath canning.

Recipe Summary Blushing Applesauce

This applesauce is a pretty shade of pale pink because the apples are cooked in their skins.

Ingredients | Water Bath Vs Pressure Canning Applesauce

5 pounds Macintosh apples, quartered and cored

¾ cup sugar

¾ cup water

¼ cup lemon juice

1 teaspoon cinnamon

½ teaspoon nutmeg

Directions

Place apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very soft and lose their shape, about 25 minutes.

Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin.

Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold.

Info | Water Bath Vs Pressure Canning Applesauce

prep: 30 mins cook: 25 mins total: 55 mins Servings: 10 Yield: 10 servings

TAG : Blushing Applesauce

Side Dish, Applesauce Recipes,