With two apple trees in our yard,canning jars of fresh apple sauce is an annual event. Thin, watery apple sauce, like you find in the grocery stores reminds me of baby food, not exactly appetizing. I do love this chunky version with raisins and raw honey. My right hand man officially mans the apple peeler-corer and gets the job done. The fun part of this process is spending time with my son, chatting and working together in the kitchen. We’ve been doing this together for years. With him starting his senior year in high school, I especially treasure the time we spent together on this harvest project. Seasons come and seasons go ever so quickly; so, grab the kids and make delicious memories in your kitchen that you will all treasure for years to come.
Canning Supplies you’ll need:
glass canning jars, funnel, ladle, canning lids and rings, water bath canner and lid, and canning jar lifter
How to Make and Preserve Chunky Apple Sauce with Raisins
1. Peel and core apples. Rinse apples in water and chop into chunks.
2. Add water to water bath canner until ¾ full. Place canner on stove-top over high heat.
3. Place apple chunks in a large, wide pot with enough water to cover the bottom and cover with lid. (I fill two 5-quart pots at once, to expedite the process.) Cook apples on medium-high heat, stirring every few minutes.
4. Cook until apples have softened. Test with a potato masher. When done, apples should mash easily. When the mixture reaches a consistency you like, turn off heat, hand mash with a potato masher, leaving sauce in chunks.
5. To each 5-quart pot of cooked apples, stir in: apple pie spice or cinnamon to taste, ¼ teaspoon stevia powder, and a squirt or two of raw honey, to taste and a handful of raisins.
6. Place a stainless steel funnel on top of a sterilized quart canning jar and ladle in hot apple mixture. Leave a 1-inch head space at the top of each jar.
7. Wipe the top of each jar with a dry napkin or cloth to remove moisture. Affix canning lid and ring to each jar and tighten.
8. Lower each sealed jar, using canning jar lifter tongs into boiling water within the water bath canner and cover with lid.
9. Process quart jars in a water bath canner in boiling water for 20 minutes.
10. Carefully remove lid and jars with the canning jar lifter. Place hot glass jars on a towel on the kitchen counter and allow cooling at room temperature, undisturbed overnight or several hours.
11. Once the jars have cooled, remove the ring to make sure the lids sealed. Any jars that did not seal should be refrigerated and consumed within a few days.
12. Store sealed jars on pantry shelves. Chill before serving, if desired.
Note: Inspect the rim of each jar before filling. Discard any with nicks or cracks in the glass.
New to preserving fresh fruits? Consult your local County Home Extension office or the latest Ball canning guide for detailed canning instructions.
Other articles of interest:
How to Make & Can Apple Pie Filling and Apple Cobbler Recipe