I cut and cored the apples, left the skins on and used the immersion blender to include the skins into the slightly sweetened applesauce. I have been dehydrating all of the apples, but the York and McIntosh were not pleasing dehydrated, so sauce is the new project for me!! Thank you and blessings!
Great video. I'm not a beginner, but I still learned something new. I read about a steam canner that uses a lot less water. For those of us in California, it makes a difference. I've really enjoyed using it and it seems to do the job really well.
I steam canner sounds really interesting! I’ll have to look into that. These huge cauldrons of water get so heavy and use so much. Thanks for the tip! 😁
Thank you so much for your video! I noticed you put your lids on without them being in warm water and I didn't no you could do that lol. I thought they needed to be heated first for a good seal. Hope that's not a stupid question for I'm kind of new at this
Good eye!! Not at ALL a stupid question. I was taught the same way, but in recent years, Ball canning company states, “Leave lids and bands at room temperature for easy handling.”Now I’m not sure if other brands’ lids need to be heated, but Ball brand lids do not. Of course, you’ll still want to warm your jars to prevent that big temp swing and cracking. Hope this helps! Happy canning! 😊
@@southernsongbirdfarm1129 I just made 4 quarts of apples sauce with the cinnamon, that’s only way to get my hubby to eat it, he had a stroke behind the brain and now is a very picky eater and he loves Cin. Applesauce
please make more canning videos if you can we need this knowledge im a suburb living lady but food, everything is so costly. im getting away from processed foods and we need help love your vids!!!
Top notch ! Thank you 👍 And I learned a ton from your replies in the comments section... I've been freezing applesauce till now...but in UK we've just had another warning of possible power outages, so having some applesauce on the shelf could be a real help. All the best 👍
I’m so glad it was helpful for you! My heart goes out to you all in the UK. There are some US areas going through rolling blackouts as well. Really makes you think about how we would function without electricity. 😰
@@southernsongbirdfarm1129 I know ! We may end up resorting to cooking on wood stoves outdoors :) 🤦 Watching alternative news outlets, I get the impression we're suffering the same kind of problems... Massive inflation, intermittent/varied food shortages of one type or another...and energy supplies that are hanging on by a thread ! Best wishes and good luck... I think we'll need it.....
For water bath canning, you want at least an inch of water covering your jars-that way the heat circulates around the entire jar. Pressure canning is different. Doing a broth canning video soon.
@@southernsongbirdfarm1129 thank you looking forward to it.. I want to do this in very tiny jars. Like a 1.5oz or a 70ml jars. Its very hard to find those with 2 part lids. My questions is. Can i stack them on top of one another. Some will be submerged under the others. Is it possible? Or wi the water get into the jar id theyre submerged too deep in the water.
@@DippySippy oooooooh. I’m not sure I’ve seen jars with two part lids that tiny. I think the smallest I’ve seen are the 4oz jelly jars (1/2pt). As for stacking, you can stack to can, HOWEVER, it’s more difficult to do in a water bath canner than a pressure canner since you have to have the jars fully submerged and they could jostle and crack due to the rolling boil. A solution would be to grab an extra canning rack and set that on top of the first layer and then layer your second set of jars on it for a little more stability. Some people are able to just stagger the second layer. I haven’t tried this, but according to the Extension Foundation website, it is safe.
@@southernsongbirdfarm1129 thank you so much. I really appreciate. So Lets say if a person was to open the jar after a few months or after a year. I am talking about the apple sauce in this video. How long will the sauce last if kept in the fridge after opening 1 year from the date that it was canned. Would the time after opening and kept in the fridge be the same if the jar was to be opened in a few months or a year. I assume after a year the quality of the sauce might not be the same. Therefore the time to consume after opening may also decrease. And it may not last as long in fridge after opening. Compared to if it was opened and kept in the fridge. Im thinking of starting to sell home made beans soups and healthy smothies or jell paste like ginger.
@@DippySippy Personally, I would use within 7-10 days of opening no matter if it had been canned 2 months or 2 years. As soon as the seal is broken, it needs to be refrigerated and treated as perishable. Hope that helps!
Well done video:) thank you! I have over 20 lbs of Cortland apples I will using for apple sauce today! Bit nervous….making apple sauce for the first time:)
I have this canner however, I’ve been afraid to use it because I was told there’s a certain type of stove I need to cook on top of or my stove will break. Is that true?
That is a great question. Often, we’re told not to can on glass top stoves because of the weight of the full canner. You can check your owners manual/manufacturer recommendations for your model (sometimes it might void the warranty). HOWEVER, I both water bath canned and pressure canned on my glass top stove for years without incident. One thing I did was I never slid the canner along the glass. Be careful to pick it up and put down gently. This can be difficult as a full canner is heavy, but doable.
@@jecoliasjems2529 I have canned with my canner on a glass top and thankfully had no problems. It was only for a 2 years then i upgraded my stove anyways.
Glass top stove is okay with this canner. Once in place, do not move canner until all jars are out. I then lift the rack and put the lid back on leaving some room to(tilt slightly) to cool off the water. Move to another part of your stovetop to cool. Question...does anyone else notice that no matter how you set the jars in your canner, you end up getting rust marks on your rack? Is this normal? Just asking.
First off let me say, "I really enjoyed your tutorial" Secondly, I use a steamer to extract the juice from the apples and then add the juice to the apples to finish cooking them. I use my Vitamix to grind peels and all for awesome sauce. Third, you can reuse the lids!! Years ago I watched a tutorial by the the extension service and they indicated that the rubber seal has been changed and they will seal. (unless damage to the rubber) Since I heard this information I have been reusing lids ever since with not one reused lid not sealing. I also reuse lids from storebought jams, sauces and salsa - one piece lids.
@@southernsongbirdfarm1129 Thank you. I had found another video, and they use vinegar water, and that is what I did. I purchased the same peeler and food meal, and I had some issues with the food meal leaking, but it is easy and so is the apple peeler. I have osteoarthritis in both my thumbs, and need something easier, and both made my first time canning apples without too much pain.
I use the tiniest jars for applesauce because I am only one person here. Once I open the jar I have enough for about 3 uses or adding the whole small jar to make muffins I cored but left the peels on as they are home-grown apples and I was again too lazy to peel. In pot and once soft, used a metal hand-stick blender to mush the peels completely down so you could not tell there were any. I often used to only put the sauce in the jars and freeze them in the cardboard tray they come in. Defrosting a jar in the fridge overnight and they are ready to use in the morning. Made my first attempt at water bath canning and the lids seem tight, so appreciate storing in the pantry rather than the freezer. Last batches of apples will be dehydrated as it is less work and the slices will be a nice snack.
@@southernsongbirdfarm1129 The tiny jars are a 1/2 cup size each but still had a lot of applesauce left over after I did the whole box of jars (tray flat) and then just filled the last into 3 very large jars.
Hello Canning Family! I am new to canning. I have two #10 applesauce cans and they are about to expire. Can I put them in jars and water bath them? Do I heat the applesauce up first?
Welcome!! You’re gonna love canning. ☺️ I would probably NOT re-can anything. But if you wanted to get a little more time out of that sauce and just want to get it in smaller portions and are okay with going beyond the expiration date, you might consider bagging and freezing it. I have no idea of the safety of that. If there’s something you’d be interested in seeing canned on video, I’m happy to look into it!
How long does the applesauce last if canned correctly? We have an Apple tree in backyard of the house we just bought so I think I’ll do some applesauce and can it for the baby due in a few months
I believe the “official” answer is to use canned goods within one year. The thought is that it’s not so much dangerous, as the quality started to go down. The less canned goods are exposed to heat and light the better. Cool and dark is the way to go. We just finished 2016 green beans this year and they were fine.
Sorry if this question has been asked already-once sealed, how long can this applesauce stay preserved? I would guess about a year shelf life but I’m not sure. Also, if some bubbles do remain in the jar, does it affect the duration of the shelf life?
Hi, Jen! The books recommend one year for best quality, but personally, we’ve eaten canned food years after canning-everything from applesauce to salsa to green beans. You definitely want to check that a good seal was maintained and that there are no odd odors, etc.
@@southernsongbirdfarm1129 Quuick question - did my first batch and left the cans in the boiling water a full 20 minutes. After I bring them out the button on the top appears depressed, then after a little while they seem to relax so they "pop"/act unsealed again. Am I doing something wrong?
@@jenh6247 So I never check a deal until 24 hours later. If after that, they are popped back up and not sealed, you (I think, but I’d double on that with a usda source-I’ll try to find the official answer) can reprocess. Meaning you would boil the applesauce again, put into hot jars, and put through the canner again. You can reprocess jams and other fruit preserves, but I will try to get a definitive answer on applesauce. As for WHY that happened to you, I find my problem is usually a physical issue. Meaning something that got in the way of the lid sealing against the glass. It could be 1) some applesauce that didn’t get wiped off well before putting the lid and ring on, 2) a tiny crack or pit in the jar lip (run your finger gently around the edge to check for these), 3) there wasn’t enough headspace which can encourage more boil over and sauce getting between the lid and the jar. It can also be caused by not processing hot enough or long enough, but if you had a good rolling boil the whole twenty minutes, that’s probably not the case. I hope that helps you troubleshoot a little bit!
@@southernsongbirdfarm1129 Got it! :-) I put them in the fridge overnight and the lids are are bubble down/depressed and working now. I just just in the interim they were still letting hot air escape. Thanks for the tips!
I noticed that you didn't add any lemon juice to your applesauce. I was looking at your recipes and realized I forgot to put the lemon juice in mine after they were already in the water bath! Is there anything I can do to save the sauce or will all of it be ruined?
You are fine! The latest recipes do not contain lemon juice for acidity, and I only use it to keep the apples from browning. I’m sure your applesauce will be delicious and safe! Here is an approved resource. nchfp.uga.edu/how/can_02/applesauce.html
It appears to be working on our IOS devices and lap top? The first sentence or so that I say is a bit quiet. Did you watch a little further along to see if that was it?
ThanQ for the reminder. Been many years since I've made applesauce. Thanks, love!
So glad it was helpful! We love applesauce.
Thank you Nurse
I cut and cored the apples, left the skins on and used the immersion blender to include the skins into the slightly sweetened applesauce.
I have been dehydrating all of the apples, but the York and McIntosh were not pleasing dehydrated, so sauce is the new project for me!!
Thank you and blessings!
I’m so glad you had success with the immersion blender! I bet it was a deliciously silky sauce. 😍
Thank you SO much for making this video!!! It helped me can applesauce successfully last year and watching again this year for a refresher 😁.
So glad it helped! We love apple season! ❤❤w
Great video. I'm not a beginner, but I still learned something new. I read about a steam canner that uses a lot less water. For those of us in California, it makes a difference. I've really enjoyed using it and it seems to do the job really well.
I steam canner sounds really interesting! I’ll have to look into that. These huge cauldrons of water get so heavy and use so much. Thanks for the tip! 😁
I love my steam canner!
Very excellent and thorough well made video, told me everything I wanted to know, thanks for sharing !!
So glad you found it helpful! 🤗
Very well done. Thank you and God bless
Excellent and informative, brilliant for giving my self a refresher after a few years off from canning.
Thanks so much, Sarah! Let us know if there are any more canning videos you’d like to see. 😊
Very good instructions
Thanks, Debbie! ☺️
Thank you!
Hope it was helpful! 😊
Thank you so much for your video! I noticed you put your lids on without them being in warm water and I didn't no you could do that lol. I thought they needed to be heated first for a good seal. Hope that's not a stupid question for I'm kind of new at this
Good eye!! Not at ALL a stupid question. I was taught the same way, but in recent years, Ball canning company states, “Leave lids and bands at room temperature for easy handling.”Now I’m not sure if other brands’ lids need to be heated, but Ball brand lids do not. Of course, you’ll still want to warm your jars to prevent that big temp swing and cracking. Hope this helps! Happy canning! 😊
Very thorough, thank you 😊
So glad you liked it! Happy saucing! 🍎🍏
Thank you. A great recipe to follow
Glad it was helpful, Debbie!
Thank you for information. Off to can my applesauce.
We have the same food strainer lol. That thing is a godsend!
Handy for a TON of things for sure!
I made applesauce every change I get, I also but little candy cinnamon in my applesauce, so so good, Thank you for great canning Recipe
Oooh! Some red hots sound amazing in applesauce!
@@southernsongbirdfarm1129 I just made 4 quarts of apples sauce with the cinnamon, that’s only way to get my hubby to eat it, he had a stroke behind the brain and now is a very picky eater and he loves Cin. Applesauce
please make more canning videos if you can we need this knowledge im a suburb living lady but food, everything is so costly. im getting away from processed foods and we need help love your vids!!!
What a lovely comment! Thank you so much. 😭💗 I might do one on canning broth if that sounds good.
@@southernsongbirdfarm1129 yes!!
Top notch ! Thank you 👍 And I learned a ton from your replies in the comments section...
I've been freezing applesauce till now...but in UK we've just had another warning of possible power outages, so having some applesauce on the shelf could be a real help.
All the best 👍
I’m so glad it was helpful for you! My heart goes out to you all in the UK. There are some US areas going through rolling blackouts as well. Really makes you think about how we would function without electricity. 😰
@@southernsongbirdfarm1129 I know ! We may end up resorting to cooking on wood stoves outdoors :) 🤦
Watching alternative news outlets, I get the impression we're suffering the same kind of problems... Massive inflation, intermittent/varied food shortages of one type or another...and energy supplies that are hanging on by a thread !
Best wishes and good luck... I think we'll need it.....
Not related comment but I really like your house !
Awww! Thank you. It’s very homey. ❤️
Thank you so much for this video!
New Sub’ here.
Will this work with pears also? i had a friend in school I spent the night with and her Mom had made pear sauce and it was amazing!!!
Absolutely! Add some cinnamon and it would be perfect for fall.
How much submerged should the jars be in water ?
For water bath canning, you want at least an inch of water covering your jars-that way the heat circulates around the entire jar. Pressure canning is different. Doing a broth canning video soon.
@@southernsongbirdfarm1129 thank you looking forward to it.. I want to do this in very tiny jars. Like a 1.5oz or a 70ml jars.
Its very hard to find those with 2 part lids. My questions is. Can i stack them on top of one another. Some will be submerged under the others. Is it possible? Or wi the water get into the jar id theyre submerged too deep in the water.
@@DippySippy oooooooh. I’m not sure I’ve seen jars with two part lids that tiny. I think the smallest I’ve seen are the 4oz jelly jars (1/2pt). As for stacking, you can stack to can, HOWEVER, it’s more difficult to do in a water bath canner than a pressure canner since you have to have the jars fully submerged and they could jostle and crack due to the rolling boil. A solution would be to grab an extra canning rack and set that on top of the first layer and then layer your second set of jars on it for a little more stability. Some people are able to just stagger the second layer. I haven’t tried this, but according to the Extension Foundation website, it is safe.
@@southernsongbirdfarm1129 thank you so much. I really appreciate.
So Lets say if a person was to open the jar after a few months or after a year. I am talking about the apple sauce in this video. How long will the sauce last if kept in the fridge after opening 1 year from the date that it was canned. Would the time after opening and kept in the fridge be the same if the jar was to be opened in a few months or a year. I assume after a year the quality of the sauce might not be the same. Therefore the time to consume after opening may also decrease. And it may not last as long in fridge after opening. Compared to if it was opened and kept in the fridge.
Im thinking of starting to sell home made beans soups and healthy smothies or jell paste like ginger.
@@DippySippy Personally, I would use within 7-10 days of opening no matter if it had been canned 2 months or 2 years. As soon as the seal is broken, it needs to be refrigerated and treated as perishable. Hope that helps!
Well done video:) thank you! I have over 20 lbs of Cortland apples I will using for apple sauce today! Bit nervous….making apple sauce for the first time:)
You’ve got this!! Turn on some good tunes and have fun in your kitchen today!
@@southernsongbirdfarm1129 it was a success…..6 pints of apple sauce and 6 pops of the lids. Thanks again!
@@fluffyotter1601 Wonderful! It will be so good in the depths of winter. Yummmmmmm!
I have this canner however, I’ve been afraid to use it because I was told there’s a certain type of stove I need to cook on top of or my stove will break. Is that true?
That is a great question. Often, we’re told not to can on glass top stoves because of the weight of the full canner. You can check your owners manual/manufacturer recommendations for your model (sometimes it might void the warranty).
HOWEVER, I both water bath canned and pressure canned on my glass top stove for years without incident. One thing I did was I never slid the canner along the glass. Be careful to pick it up and put down gently. This can be difficult as a full canner is heavy, but doable.
@@southernsongbirdfarm1129 Thank you for the prompt and thorough reply!
@@jecoliasjems2529 I have canned with my canner on a glass top and thankfully had no problems. It was only for a 2 years then i upgraded my stove anyways.
@@alainas2725 Thank you!! 💕💕
Glass top stove is okay with this canner. Once in place, do not move canner until all jars are out. I then lift the rack and put the lid back on leaving some room to(tilt slightly) to cool off the water. Move to another part of your stovetop to cool. Question...does anyone else notice that no matter how you set the jars in your canner, you end up getting rust marks on your rack? Is this normal? Just asking.
First off let me say, "I really enjoyed your tutorial"
Secondly, I use a steamer to extract the juice from the apples and then add the juice to the apples to finish cooking them. I use my Vitamix to grind peels and all for awesome sauce.
Third, you can reuse the lids!! Years ago I watched a tutorial by the the extension service and they indicated that the rubber seal has been changed and they will seal. (unless damage to the rubber) Since I heard this information I have been reusing lids ever since with not one reused lid not sealing.
I also reuse lids from storebought jams, sauces and salsa - one piece lids.
Thank you so much! The steamer is a fabulous idea! ❤
just came across your video. How did you wash your apples to get ready for canning?
Hi, Elise. Great question! We just washed them in cool water and let them dry.
@@southernsongbirdfarm1129 Thank you. I had found another video, and they use vinegar water, and that is what I did. I purchased the same peeler and food meal, and I had some issues with the food meal leaking, but it is easy and so is the apple peeler. I have osteoarthritis in both my thumbs, and need something easier, and both made my first time canning apples without too much pain.
@@EliseGeiman wonderful! I’m so glad you found a method that works for you. :)
I use the tiniest jars for applesauce because I am only one person here. Once I open the jar I have enough for about 3 uses or adding the whole small jar to make muffins
I cored but left the peels on as they are home-grown apples and I was again too lazy to peel. In pot and once soft, used a metal hand-stick blender to mush the peels completely down so you could not tell there were any.
I often used to only put the sauce in the jars and freeze them in the cardboard tray they come in. Defrosting a jar in the fridge overnight and they are ready to use in the morning. Made my first attempt at water bath canning and the lids seem tight, so appreciate storing in the pantry rather than the freezer.
Last batches of apples will be dehydrated as it is less work and the slices will be a nice snack.
Tiny jars would be a WONDERFUL way to make single servings or smaller servings. Great idea! Bet they would be great to pack in a lunch, too.
@@southernsongbirdfarm1129 The tiny jars are a 1/2 cup size each but still had a lot of applesauce left over after I did the whole box of jars (tray flat) and then just filled the last into 3 very large jars.
Hello Canning Family! I am new to canning. I have two #10 applesauce cans and they are about to expire. Can I put them in jars and water bath them? Do I heat the applesauce up first?
Welcome!! You’re gonna love canning. ☺️
I would probably NOT re-can anything. But if you wanted to get a little more time out of that sauce and just want to get it in smaller portions and are okay with going beyond the expiration date, you might consider bagging and freezing it. I have no idea of the safety of that. If there’s something you’d be interested in seeing canned on video, I’m happy to look into it!
11 Quarts Cin. Applesauce, that how I get my hubby to eat fruit, he had a stroke behind the brain
How long does the applesauce last if canned correctly? We have an Apple tree in backyard of the house we just bought so I think I’ll do some applesauce and can it for the baby due in a few months
I believe the “official” answer is to use canned goods within one year. The thought is that it’s not so much dangerous, as the quality started to go down. The less canned goods are exposed to heat and light the better. Cool and dark is the way to go. We just finished 2016 green beans this year and they were fine.
Can we do this without using the thing to blend the apples? Or can we just use a regular blender?
You can mash them with an potato masher if you like chunky applesauce. If you use a blender, be VERY careful. It’s super hot.
Why do I have to water bath my jars? When my jars, apple sauce, and lids are already hot. Won’t my lids seal as they cool?
They MIGHT seal, maybe not. But so be considered safe for long term storage, it is best to follow the USDA recommended water bath times.
Sorry if this question has been asked already-once sealed, how long can this applesauce stay preserved? I would guess about a year shelf life but I’m not sure. Also, if some bubbles do remain in the jar, does it affect the duration of the shelf life?
Hi, Jen! The books recommend one year for best quality, but personally, we’ve eaten canned food years after canning-everything from applesauce to salsa to green beans. You definitely want to check that a good seal was maintained and that there are no odd odors, etc.
@@southernsongbirdfarm1129 Quuick question - did my first batch and left the cans in the boiling water a full 20 minutes. After I bring them out the button on the top appears depressed, then after a little while they seem to relax so they "pop"/act unsealed again. Am I doing something wrong?
@@jenh6247 So I never check a deal until 24 hours later. If after that, they are popped back up and not sealed, you (I think, but I’d double on that with a usda source-I’ll try to find the official answer) can reprocess. Meaning you would boil the applesauce again, put into hot jars, and put through the canner again. You can reprocess jams and other fruit preserves, but I will try to get a definitive answer on applesauce. As for WHY that happened to you, I find my problem is usually a physical issue. Meaning something that got in the way of the lid sealing against the glass. It could be 1) some applesauce that didn’t get wiped off well before putting the lid and ring on, 2) a tiny crack or pit in the jar lip (run your finger gently around the edge to check for these), 3) there wasn’t enough headspace which can encourage more boil over and sauce getting between the lid and the jar. It can also be caused by not processing hot enough or long enough, but if you had a good rolling boil the whole twenty minutes, that’s probably not the case. I hope that helps you troubleshoot a little bit!
Oh! And always make sure you are using NEW, good quality lids every time. Old ones will not reseal.
@@southernsongbirdfarm1129 Got it! :-) I put them in the fridge overnight and the lids are are bubble down/depressed and working now. I just just in the interim they were still letting hot air escape. Thanks for the tips!
I noticed that you didn't add any lemon juice to your applesauce. I was looking at your recipes and realized I forgot to put the lemon juice in mine after they were already in the water bath! Is there anything I can do to save the sauce or will all of it be ruined?
You are fine! The latest recipes do not contain lemon juice for acidity, and I only use it to keep the apples from browning. I’m sure your applesauce will be delicious and safe! Here is an approved resource. nchfp.uga.edu/how/can_02/applesauce.html
word of caution on those can on your stove. if they get warm enough they can blow up
No Audio? :/
It appears to be working on our IOS devices and lap top? The first sentence or so that I say is a bit quiet. Did you watch a little further along to see if that was it?
I see no cans.
Too bad the audio is not good