This post is sponsored by the makers of Ball® home canning products.*

it’s the end of canning season. here in the midwest we’ve had our first, second, third frosts. our first fires in the woodstove, leaves have already begun to drop from the trees. i’m grateful for the slow down and ready to put away the last harvest for the coming winter months ahead.

we’ve still got an abundance of apples from our trees that i’ll be putting up with this classic Ball® applesauce recipe. it’s one of griffins favorites. he ate the last jar from last years batch when he was home from forest school last week. this simple recipe features apples, lemon juice, water and sugar (optional) and is a pantry staple. 

speaking of pantries, i cannot wait to share our pantry plans for the build with you. i’m dreaming of lining the shelves with my favorite pottery, well loved antique finds, and Ball® jars filled staples with the harvests from our first gardens at the land! are you ready for a sneak peek at our pantry design? (hint* it’s a walk in pantry)

first up, this delicious recipe below. 

classic applesauce 

Makes about 6 Pint Jars or 3 Quart Jars

recipe from freshpreserving.com 

i like to leave my apple peels on for a quick and easy version + a pink hue. 

ingredients 

7 ½ to 10 ½ pounds apples (about 22 to 32 medium)  

Ball® Fruit-Fresh® Produce Protector 

1 to 1 ½ cups water 

1 ¾ cups to 2 ½ cups sugar (optional) 

3 Tbsp of bottled lemon juice

to make

Wash apples under cold running water; drain. Remove stem and blossom ends. Peel if desired. Cut into quarters. Treat with Fruit-Fresh to prevent darkening. 

Drain apple quarters. Combine apples and water in a large saucepan. Cook over medium heat until soft, stirring to prevent sticking. Remove from heat. 

Purée mixture using an electric food strainer or food mill to remove peels and seeds. Return apple pulp to saucepan. Add sugar, if desired, and lemon juice stirring until dissolved. Bring applesauce to a boil (212°F), stirring to prevent sticking. Maintain temperature at a boil while filling jars. 

Ladle hot applesauce into a hot jar, leaving ½-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. 

Place jar on the rack elevated over simmering water (180°F) in boiling water canner, repeat until all jars are filled. 

Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint or quart jars 20 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check lids for seal, they should not flex when center is pressed. Label and store jars.  

Chunky Apple Sauce: Coarsely crush half of the cooked apples and purée the other half; combine mixtures. Process as for apple sauce.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.