It's that time of year again, the time when I have to can and can and can somemore. This year I have canned green beans, raspberry jam, tomatoes, salsa, peaches, pears, sweet n sour sauce and hamburger (yeah, I know most people will think that is crazy!). Apples are just coming on so this week I have been working with applesauce and next week I am hoping to get my apple jelly all canned.
A good friend of mine is learning how to can a few different items and really wants to can applesauce this year. She is always calling asking questions so I thought I would put this as some info on my blog.
Step 1: Start out with at least a 5 gallon bucket full of good apples (these just need to taste good, but can be seconds), this will make 7 quarts of applesauce.
2. Wash and quarter all your apples. If using a victorio strainer you do not need to cut the pits out of the apples.