Making & Canning Homemade Applesauce | EASY METHOD | Water Bath Canning |

Homemade Applesauce Recipe (as per Ball Blue Book, Guide to Preserving)
Yield: About 6 Pint or 3 Quart Mason Jars

7.5 - 10.5 lbs Apples
1 - 1 1/2 C. Water (or more for consistency preference)
1 3/4 - 2 1/2 C. Sugar or To Taste (optional)
Ball Fruit-Fresh Produce Protector or Lemon Juice (to prevent browning)

Please see the video for instructions!

Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)

Visit our website:
https://www.freedomharvestfarm.com/

Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.

Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.

FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.

#canning #foodpreservation #homesteading

Our Pressure Canners/Cookers: We use All American Models No. 921 and No. 930. Heavy Cast Aluminum Pressure Canners/Cookers. Professional quality with “metal to metal” seal.

Our Water Bath Canners: We use Ball Collection Elite 21 Quart Water Bath Canners. Made with 18/10 Stainless Steel. Superior quality and performance with a triple layer base.

Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.

Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.

REAL food has blemishes. It should not look like it’s on display at the museum or fanciest of grocery stores. Eat "ugly" apples, they’re not pumped full of chemicals nor modified in any way.

#apple #everybitcountschallenge #canning #applesauce #canning #apples #homestead #homesteading ‪@OutdoorsandCountryLiving‬