If you intend to can the applesauce, please be aware, I am not an expert in canning. Be sure to read the notes below carefully and consult the Ball Blue Book for more detailed directions of the canning process. I do not recommend that a novice canner follow the directions below. If you are a novice canner I strongly urge beginning with the Ball Blue Book (available from Amazon in my sidebar) or the excellent directions (with pictures) at Pick Your Own.org.
Now having given you my limitations and provisos...
- 5 pounds peeled, sliced, cored apples (weighed after peeling, coring and slicing)*
- 2 pounds blueberries*
- 3 Tablespoons bottled lemon juice*
- Fruit Fresh.
Directions for Canned Applesauce:
- Prepare equipment, 8 jars, and water bath canner as described in the Ball Bue Book or here at the Pick Your Own website.
- Using a large heavy bottomed pot, add enough water to cover the bottom of the pot - about ½ inch of water.
- Peel, core and slice apples one lb at a time. Add them to the pot and sprinkle with Fruit Fresh to prevent browning. Turn the heat to medium after adding the first pound of apples.
- Continue peeling, coring slicing apples and adding them to the pot 1 lb at a time. Sprinkle each layer with Fruit Fresh and mix together.
- When all apples have been added, turn the heat to medium-high and add the blueberries.
- Stir together, place lid on pot and let them boil for 4-5 minutes. Stir occasionally while cooking.
- Once the apples are boiling, you may gradually turn the heat down to medium. Continue stirring occasionally.
- Continue cooking until the apples have become soft and are mostly broken down. The blueberries should also have softened and released most of their juice. The mixture should mostly be a bluish-purple at this stage.
- Turn off the heat, but keep the pot on the stove in order to keep the applesauce hot.
- Use your preferred method of grinding the fruit up into your preferred consistency.
- Once you have pureed the fruit, stir in the lemon juice thoroughly.
- Continue by following the directions for hot packing applesauce in the Ball Blue Book or Pick Your Own.org directions.
- Use several varieties of apples for best flavor. Be sure use the weight of the apples after peeling, coring and slicing. I find a counter top Peeler/Corer/Slicer (available from Amazon in my sidebar) speeds this process immensely.
- You may use fresh or frozen blueberries; I used frozen as fresh blueberries are not in season at the same time as apples.
- You could use any of the following to grind the apples and blueberries: immersion blender, food processor, food mill, or grinder attachment to mixer (my preferred method). I don't think a blender would be a good idea as it would add too much air to the mixture.
- The original recipe says it makes 8 pints. However, I usually only get 6-7 pints. I do suggest you prepare 8 jars just in case.
Adaptations for Freezing Instead of Canning:
Follow Steps #2 - #10.
You do not need to add the lemon juice if you are planning to freeze the applesauce.
Stop after step #10 and pour your applesauce into freezer containers. Be sure to leave some headspace for expansion as it freezes.
Allow applesauce (in containers) to cool somewhat, then place in refrigerator overnight before placing in freezer for long term storage.
I have found these to be extremely helpful resources when canning:
- Ball Blue Book - "The Bible" of fresh preserving. If you follow their directions you can be sure that you won't make your family sick!
- Pick Your Own.org - includes pick your own farms in most states as well as easy to follow, detailed directions (with pictures) of how to can many fruits and vegetables.
- Ball Fresh Preserving website: The discussion boards at this site were very helpful for me when I first ventured into canning.