Sweetly-Tart Honey Crisp Applesauce

6 Comments
posted on October 8, 2012 by  |  posted under Breakfast, Desserts, Recipes, Sides, Snacks

Sweetly Tart Honey Crisp applesauce

With school in full swing, the cool night air whisking in the Autumn season and apple trees bursting with fruit, this homemade applesauce recipe is an easy and satisfying project on a brisk Fall day.

Sweetly Tart Honey Crisp applesauce

Whether you choose to can the applesauce for long term storage in your pantry, make a small batch to eat fresh in your refrigerator or freeze in zip-top bags, homemade applesauce is a delicious way to celebrate the season.

Ingredients

Makes about 8 pint jars or 4 quart jars

12 lbs. Honey Crisp apples or any apple combination of your choosing *

Sweetly Tart Honey Crisp applesauce

2-4 Tablespoons apple juice or water*

4 Tablespoons  bottled lemon juice- absolutely, positively necessary for safe canning and will help prevent browning of the apples

Sweetly Tart Honey Crisp applesauce

Directions

  1. Prep canner, jars and lids if canning for long storage. * see notes below

Sweetly Tart Honey Crisp applesauce

2. With an apple peeler or a paring knife peel, core and slice the apples, plop them in a large stock pot with just enough apple juice or water to create steam and to prevent the apples from sticking to the bottom of the pot.

Sweetly Tart Honey Crisp applesauce

Sweetly Tart Honey Crisp applesauce

3. Place the pot of apples over medium heat while stirring them intermittently for about 20 minutes until tender enough to puree.

Sweetly Tart Honey Crisp applesauce

4. With an immersion blender, puree the soft apples until smooth or to whatever chunky- applesauce-ness you enjoy. If you don’t have an immersion blender, use a regular blender and work in batches.

Sweetly Tart Honey Crisp applesauce 5. Add the lemon juice; bring the applesauce and lemon juice to a boil over medium-high heat, then reduce the heat, but keep the applesauce hot  while you ladle it into hot jars leaving ½ inch of headspace at the top of the jar. You can remove any air bubbles if necessary; run a butter knife along the inside edge of the jar. (At this point you may stop and store applesauce in appropriate containers for the fridge or freezer.*see notes below)

Sweetly Tart Honey Crisp applesauce 6. Wipe the rim of the jars with a clean cloth, center the flat lids on the jars, screw down the outer  ring until fingertip- tight; that means, don’t over exert yourself, but make sure the ring is snug. {It ‘s purpose is to keep the center rubber gasket lid in place until the vacuum seal is made; in fact, the latest from the USDA says that you should store your jars without the rings to better detect mold growth.}

Sweetly Tart Honey Crisp applesauce 7. Place the hot jars in a canner with hot water (just below a boil, about 180°F ) completely covered with water- at least an inch of water over the jars to be exact – ‘cause we love exactness when we’re canning. Bring to a full rolling boil, THEN start the processing time appropriate for your elevation {you can find this by contacting the state department of agriculture, health office or county Extension offices in your area}.

Sweetly Tart Honey Crisp applesauce

The vigorous boil should continue through the entire processing time. At sea level, these pint and quart jars will both be processed for 20 minutes. After the 20 minutes is up, the canner lid is removed, the heat is turned off and the jars are allowed to cool down for 5 minutes more in the canner.

Very important, don’t skip this step; yes, you are almost done, but this allows the pressure in the jars to stabilize, resulting in less liquid loss of the final product and it’s part of the calculated processing time.

8. Carefully remove the jars and allow them to cool on your counter for 24 hrs. This is to allow time for the vacuum seal to take place and who are we kidding? It’s nice to step back and see all your beautiful hard work! Finally, something in the house that will not be undone five minutes later!

After 24 hrs. the lids should have sang you a chorus of popping sounds as they sealed. Before storing, check the flat lids to make sure they are all curved downward. Refrigerate and enjoy any that are not sealed or if you wish, they can be reprocessed again at this point.

Finally, how all good canning stories end: Label and store in a cool, dark place. Enjoy! Sweetly Tart Honey Crisp applesauce

Sweetly Tart Honey Crisp applesauce

Extra Notes:

For short term refrigeration: follow steps 2-5 and store in glass jars or plastic food grade containers

For freezer storage: follow steps 2-5 and store in a freezer safe zip-top bag for convenient flat storage.

*This recipe comes from the well tested Ball company, “The Complete Book of Home Preserving”.  I omitted the optional sugar from the original recipe because fresh applesauce doesn’t need it!

* I added the apple juice option because it doesn’t affect the scientific outcome of the product and it seemed like a great way to add extra apple-y flavor.

*Honey Crisp, Gala or Pink Lady create a delicious sweet/tart flavor.  Get the same outcome with a combination of tart Grannies and sweet Golden Delicious .

*3 medium apples = about 1 lb.

Sweetly Tart Honey Crisp applesauce

Prep  for canner, jars and lids:

*Make sure all your jars and lids are washed in hot, soapy water; well rinsed and kept Hot.

I wash my jars then put them on a sheet pan in a 200° F oven until I am ready to use them one by one. You could also heat them up along with the water in your canner to 180°F, but it seems like more work and a drippy wet mess to me when you fill them with product later.

The flat portion of the lid needs to be kept hot until you are ready to use them. This could be done by heating them up in a pan of water to a gentle simmer, about 180°F.  The rings do not need to be heated.

*Finally, have fun – be creative with your apple choices, but follow the guidelines and keep everything clean and Hot. Your family will love this sweetly tart homemade applesauce!

Sweetly-Tart Honey Crisp Applesauce

Sweetly-Tart Honey Crisp Applesauce

Ingredients

  • 12 lbs. Honey Crisp apples or any apple combination of your choosing *
  • 2-4 Tablespoons apple juice or water*
  • 4 Tablespoons bottled lemon juice- absolutely, positively necessary for safe canning and will help prevent browning of the apples

Instructions

  1. Prep canner, jars and lids if canning for long storage.
  2. With an apple peeler or a paring knife peel, core and slice the apples, plop them in a large stock pot with just enough apple juice or water to create steam and to prevent the apples from sticking to the bottom of the pot.
  3. Place the pot of apples over medium heat while stirring them intermittently for about 20 minutes until tender enough to puree.
  4. With an immersion blender, puree the soft apples until smooth or to whatever chunky- applesauce-ness you enjoy. If you don’t have an immersion blender, use a regular blender and work in batches.
  5. Add the lemon juice; bring the applesauce and lemon juice to a boil over medium-high heat, then reduce the heat, but keep the applesauce hot while you ladle it into hot jars leaving ½ inch of headspace at the top of the jar. You can remove any air bubbles if necessary; run a butter knife along the inside edge of the jar.
  6. Wipe the rim of the jars with a clean cloth, center the flat lids on the jars, screw down the outer ring until fingertip- tight; that means, don’t over exert yourself, but make sure the ring is snug. {It ‘s purpose is to keep the center rubber gasket lid in place until the vacuum seal is made; in fact, the latest from the USDA says that you should store your jars without the rings to better detect mold growth.}
  7. Place the hot jars in a canner with hot water (just below a boil, about 180°F ) completely covered with water- at least an inch of water over the jars to be exact – ‘cause we love exactness when we’re canning. Bring to a full rolling boil, THEN start the processing time appropriate for your elevation {you can find this by contacting the state department of agriculture, health office or county Extension offices in your area}.
  8. The vigorous boil should continue through the entire processing time. At sea level, these pint and quart jars will both be processed for 20 minutes. After the 20 minutes is up, the canner lid is removed, the heat is turned off and the jars are allowed to cool down for 5 minutes more in the canner.
  9. Very important, don’t skip this step; yes, you are almost done, but this allows the pressure in the jars to stabilize, resulting in less liquid loss of the final product and it’s part of the calculated processing time.
  10. Carefully remove the jars and allow them to cool on your counter for 24 hrs. This is to allow time for the vacuum seal to take place and who are we kidding? It’s nice to step back and see all your beautiful hard work! Finally, something in the house that will not be undone five minutes later!
  11. After 24 hrs. the lids should have sang you a chorus of popping sounds as they sealed. Before storing, check the flat lids to make sure they are all curved downward. Refrigerate and enjoy any that are not sealed or if you wish, they can be reprocessed again at this point.
  12. Finally, how all good canning stories end: Label and store in a cool, dark place. Enjoy!
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If you want to know more about canning check the USDA website: http://nchfp.uga.edu/index.html

Sweetly Tart Honey Crisp applesauce

For even more delicious ideas to use up those apples, check out these fun ideas:

Edible Apple Cups

Homemade Baby Food

Apples Dipped In HEAVEN

6 Comments
COMMENTS
  1. October 8th, 2012 at 9:47 am
    Missy says:
    You read my mind - I just made some applesauce this weekend! I didn't think to make enough to freeze of can, though. I may have to go get more apples! Love seeing the process in your gorgeous pictures!
  2. October 11th, 2012 at 2:21 pm
    Natalie Tingey says:
    Wow this looks amazing! I have always wanted to know how to make homemade applesauce and with this recipe and inspirational photos I'll actually do it! Beautiful photos! Wow!
  3. October 12th, 2012 at 5:00 pm
    Nesleirbag says:
    I love your photos! Makes me hungry for a good apple!
  4. October 13th, 2012 at 4:37 pm
    ashley says:
    I love honey crisp apples and never thought to make applesauce!! I love your posts, fantastic food and gorgeous pictures!! I have tried several of your recipes and have not been dissappointed. thanks
  5. December 3rd, 2013 at 11:22 am
    Janette says:
    I got a great deal on Honey Crisp apples and found your recipe on Pinterest. I don't have the equipment to can so I plan on freezing it in freezer bags or in freezer jars. Can you tell me how long they will last in the freezer?
    • December 5th, 2013 at 11:33 am
      Carlee says:
      Hi Janette, Wow! Can"t pass up a great deal on Honey Crisps when you see one! Nice find!
      A few tips on freezing the applesauce:
      1. You can use a freezer appropriate plastic bag or freezer proof jar; each have their own merits when it comes to freezing and space saved in the freezer. Just remember, to leave at least a 1 inch head space to allow for freezer expansion. If using a plastic bag, press out as much air as possible then leave the required head room.
      2. For ease, divide into 2 cup increments for quicker thawing or to use as a substitute for oil baking recipes.
      3. I would use 1/2 the required lemon juice for your freezer applesauce. It's in the original recipe for safety and as a prevention for browning during the canning process; however, in the freezer, microorganisms remain dormant in cold temperatures around 0 degrees F, so it is not necessary to use as much lemon juice.
      3. Applesauce will keep frozen in the freezer for 8-12 months
      4. Once opened, store in the refrigerator and use within a week.

      Thank you for finding my recipe, it's delicious and simple. Have a great Holiday season!
      Thanks! Carlee
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