I realize that canning is kind of a dead (or at least dying) skill. But I grew up doing it, and want to pass the tradition down to my children. If nothing else, we will have more food to eat!
This is how you take cheap ‘deer’ apples (the type that fall off the trees before being picked, and thus can’t be sold for as high of a price) into yummy applesauce…
#1 – Cut apples into quarters and remove any bad spots. The seeds can stay, but the little fur at the bottom and the stem has to go.
#5 – Dump all the sauce into a big bucket. You can add a bit of sugar and/or cinnamon at this point, if desired. I’m kind of a purist, though.
#9 – Put jars into large pressure cooker pot with gauge.
#10 – Heat on high until steam is pouring out of steam hole. Place weight and wait for gauge to reach 10 PSI. Lower temperature to low or medium, to maintain 10 PSI pressure.
#11 – Cook for 5 minutes at 10 PSI. Pull off heat and allow pot to cool on it’s own (do not remove weight!)
#12 – When pressure has returned to normal, remove lid and remove jars.
#13 – wipe jars and allow to sit for a full 24 hours. Check seal (tight, not poppy) before storing.
#15 – Voila…you, my friend are ready to eat applesauce for months to come.
Enjoy your applesauce…but not too much…