What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 slow cooker applesauce recipe for canning that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Slow Cooker Applesauce Recipe For Canning
How to Make Applesauce in the Slow Cooker
Slow-Cooker Applesauce And Apple Butter Recipe by Tasty
Slow Cooker Cinnamon Applesauce
Homemade Crockpot Applesauce Recipe
Homemade Crockpot Applesauce
Can you can applesauce without a water bath?
Nope. Because apples are naturally high in acid, you don’t have to add a thing to it to make it safe for boiling water bath canning. What’s more, apples also have a goodly amount of sugar, so they keep well once canned.
Does applesauce require pressure canning?
It’s really a matter of opinion. Pressure canning will process your applesauce quicker, but if you don’t have the equipment and time is not an issue for you, then I recommend you use the water bath canning method. … Pressure canning is the only method recommended for low acid foods.
Do you need to add lemon juice when canning applesauce?
Adding sugar to applesauce is optional…. However, lemon juice is not an optional addition. Lemon juice is added to help preserve the apples’ natural colour and to assure the acidity of the finished product, since different varieties and harvesting conditions can produce apples of lower acidity.”
How long does homemade applesauce last in a jar?
Homemade applesauce can be refrigerated for a week to ten days; it can also be frozen or canned for longer-term storage. Mott’s recommends its applesauce to be used within ten days of opening.
Can you get botulism from applesauce?
Tips for safe home canning
botulinum is inactive in high-acid environments. This includes canned fruits and fruits products like applesauce and fruit jam, and vegetable products with added acid, such as when making pickles, relish, and canned tomatoes. … When you are doing home canning, be sure to use tested recipes.
Can you freeze applesauce in mason jars?
Yes, you can freeze the applesauce in mason jars or freezer bags. Just remember to leave space at the top for expansion. According to the National Center for Home Food Preparation, you can freeze applesauce for 8 – 10 months.
What are the black specks in applesauce?
Answer: The black spots are probably sooty blotch or flyspeck. Sooty blotch and flyspeck are two different fungal diseases that often occur together on apples. Sooty blotch appears as dark brown to black, ½ inch or larger smudges on the surface of the apple.
HOW DO YOU CAN jars without a canner?
Simply fill your mason jars as directed by whatever repine you’re using, put the lids and rings on, and place the jars into the stock pot. Fill the pot with enough water to cover your jars by at least 2 inches. As long as your stock pot is deep enough for that, you are ready to can.
Why did my canned applesauce separate?
Your applesauce may separate in the jars after canning. This is totally safe as long as the jars are sealed. This is the result of using apples with higher water (juice) content. Store in a cool dry place for up to 12 months.
Why do you put jars upside down when canning?
The thinking behind the inverting is that the jam/jelly—being still at a temperature to destroy spoiler micro-organisms—will sterilize the underside of the sealing disc, and the little amount of air trapped under the lid. A vacuum can form if the jars are hot and the contents are at least 165 F/74 C.
What liquid will keep apples from turning brown?
Using Water, Lemon Juice, and Citric Acid to Prevent Apples From Browning. One of the easiest things you can do to prevent browning is to submerge the cut fruit in plain water, which reduces the amount of air, and therefore oxygen, that can get to it.
How do you keep applesauce from turning brown?
Air
- Add ascorbic acid to reduce the enzyme reaction. You can mix in a tablespoon of lemon juice for each quart of applesauce to preserve color and increase acidity.
- Add cinnamon or nutmeg to mask some of the oxidation with natural color.