Fall is in the air, and the scent of cinnamon and apples is a sure sign of cozy evenings and delicious homemade treats. This cinnamon applesauce canning recipe is perfect for preserving the bounty of autumn's harvest and enjoying the taste of fall all year round. It's surprisingly easy, making it ideal for both beginner canners and experienced home cooks looking for a delicious and healthy addition to their pantry. Prepare for warm, comforting spoonfuls of pure autumn joy!
Ingredients:
- 8 pounds apples (Granny Smith, Honeycrisp, or a mix work well)
- 1 cup water
- 1 cup granulated sugar (or to taste, adjust for sweetness preference)
- 2 tablespoons lemon juice (helps maintain color and prevents browning)
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg (optional, for extra warmth)
- 7 half-pint canning jars with lids and bands
Equipment:
- Large stockpot
- Potato masher or immersion blender
- Ladle
- Canning jars and lids
- Jar lifter
- Water bath canner
Step-by-Step Instructions:
Preparing the Apples:
- Wash and peel the apples. Core and chop them into roughly 1-inch pieces. The smaller the pieces, the faster they’ll cook.
- Place the chopped apples in the large stockpot. Add the water, sugar, lemon juice, cinnamon, and nutmeg (if using). Stir gently to combine.
Cooking the Applesauce:
- Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low. Simmer for 20-30 minutes, or until the apples are very soft and easily mashed. Stir occasionally to prevent sticking.
- Once the apples are tender, use a potato masher or immersion blender to achieve your desired consistency. Some prefer chunky applesauce, while others prefer a smoother texture.
Canning the Applesauce:
- Preheat your water bath canner. Fill it with enough water to cover the jars by at least 2 inches. Bring the water to a rolling boil before adding the jars.
- Carefully ladle the hot applesauce into the sterilized canning jars, leaving ½ inch headspace at the top. Remove any air bubbles by running a non-metallic utensil around the inside of the jar.
- Wipe the rims of the jars clean with a damp cloth. Place the lids and bands on the jars, tightening them fingertip tight.
- Carefully lower the filled jars into the boiling water bath, ensuring they are fully submerged. Process for 15 minutes (for half-pint jars) at a rolling boil.
- Once the processing time is complete, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface. Allow them to cool completely undisturbed. You should hear a satisfying "pop" sound as the jars seal.
Tips for Success:
- Sterilize your jars and lids: This is crucial for preventing spoilage. You can sterilize jars in boiling water for 10 minutes.
- Adjust sweetness: Taste the applesauce before canning and adjust the sugar to your liking. You can also experiment with other sweeteners like honey or maple syrup.
- Check for seals: After cooling, press down on the center of each lid. If it doesn't flex, it's sealed. If it does flex, refrigerate the applesauce and consume it within a week.
Delicious Variations:
- Spiced Applesauce: Add a pinch of cloves, allspice, or ginger for a more complex flavor profile.
- Cranberry Applesauce: Stir in ½ cup of cranberries during the last 10 minutes of cooking.
- Apple Butter: Simmer the applesauce for a longer period (2-3 hours) to reduce it to a thicker consistency.
Nutritional Information (per ½ cup serving, approximate):
- Calories: Approximately 100-150
- Carbohydrates: Approximately 25-35g
- Fiber: Approximately 2-4g
This cinnamon applesauce canning recipe is a wonderful way to enjoy the flavors of fall throughout the year. It's a delicious, healthy, and rewarding homemade treat perfect for gifting or savoring on chilly evenings. Enjoy!