My kids go through a ton of applesauce in a month. I mean, I don’t blame them because applesauce is a delicious, healthy treat! It has always been a secret goal to actually make my own from scratch, but I thought it would be so difficult. This post is sponsored.
In reality making applesauce from scratch is actually easy peasy, and the fact that it tastes good is even better!
Since “what can you can?” is April’s Blogger Recipe Challenge I decided to be extra creative, and make strawberry applesauce. I have been lucking out lately on produce sales so this also prompted me to make this simple recipe. My strawberry apple sauce has just apples, and strawberries in it-that is it!
Strawberry Apple Sauce Recipe: Makes 1 1/2 quarts or 3 pints
Ingredients & Tools:
- 12 large Gala Apples
- 1 pint of Strawberries
- Fagor Duo Pressure Canning Kit (jar holder, air tool, funnel, pressure canner)
- 3 Pint sized canning jars, or 1 quart sized, and 1 pint sized
- Towel
- Food processor
- Steamer
- Apple peeler and corer
Directions:
Peel, and core your apples into wedges
De-stem your strawberries
Place them into a prepared Steamer pan (make sure there is enough water to steam your apples, and berries
Steam until fruits are fork tender. These types of fruits tend to produce extra liquid when steamed so be sure to drain them, and reserve 1/2 cup of liquid before adding them to the food processor.
Add apples, and strawberries to the food process along with the 1/2 cup of reserved water from steaming.
Process until fruits are smooth, and to an apple sauce consistency.
Place strawberry apple sauce into 3 clean pint sized jars, or 1 pint sized jar, and 1 quart sized jar
Cap them (not too tight)-set aside until pressure canner is prepped-see instructions below
Pressure Canning Instructions:
Make Sure the pressure canner is clean
Insert rack
Fill with 2-3 inches of water
Place jars inside. *The Fagor Duo 9-Piece Pressure Canning Set-up to 4 qt sized jars
Bring the water to a boil
Seal the pressure cooker with it’s lid
Set the operating valve to number 1 {8 psi}
Start timing once the pressure indicator rises and a steady stream of steam comes out of the operating valve for the first time
Let it pressurize your cans for 8 minutes
Allow the pressure canner to depressurize naturally by removing from heat
Once the pressure indicator drops, you can open it up
Remove the jars using tongs, and place them on towels, or a cooling rack
Once the jar lids cool, and suck in you are all set!!
*Warning these will be super hot so keep them out of reach from pets, and small kids!!
I hope you enjoy your pressure canned strawberry apple sauce! I can certainly admit that I was initially overwhelmed with this challenge, but now feel confident in pressure canning thanks to Fagor! If you would like to learn more about the Duo 9-Piece Pressure Canning Set you can visit Fagor America to check it out.
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