Canning Applesauce Using the Microwave
Old style method of making applesauce
In the old days you peeled and cored your apples, blanched them in a saucepan and then ran them through an apple blender which you can see below.
I always use 2 to 3 types of apples for flavor. I normally pick a green apple such as a Granny Smith and a speckled apple such as a Northern Spy. The third apple I usually pick either a Mackintosh or a Jonathan. Peel and core an equal amount of each type apple into a large bowl.
Cook Time per Batch
Ingredients
- 2-3 bushels apples, 1 each, granny smith, macintosh & northern spy
- 1/3 cup sugar, each batch
- cinnamon, enough to make the bath brown
Instructions
- Pare and core apples. Cut apples into slices in a large microwavable bowl.
- Sprinkle the apples with 1/3 cup of sugar and cinnamon to your desired coloring. I call mine Mountain Sauce because I use more cinnamon and the applesauce turns a nice color of brown.
- Cover the Apples with clear plastic wrap and place in microwave for 20 minutes on high.
- Scoop apples into a blender and blend until desired consistency.
- Scoop applessauce into mason jars to brim, being sure to leave no air pockets or the mixture will mold and let cool. You can use the back of a spoon to mash down until the jar is full to the top. Check the jar all around for telltale air pockets. You do not have to pour wax on these apples. Once they are cool you can cover with the lid being sure to push the lid flat. Wipe any excess sauce from the jar and lock the freshness by screwing down the lid cover.
Tips and Alternatives
Tip: I lost a whole year's worth of applesauce because I tried to convert this recipe to sugarless using a prepared diabetic sugar. This does not work and the sauce turned moldy. For diabetics, I would just leave out the sugar and if sweetness is needed at table add diabetic sugar there.
This recipe makes enough quarts of applesauce to last the entire winter. I usually use half of the batches to make quarts of apple slices so that I can make cakes, pies and other delights over the winter.
If you prefer just enough for the table. Pick two or three apples from the market and make a smaller batch using enough sugar and cinnamon to taste.
