Introduction
Hey there! Are you ready to learn how to make homemade applesauce? Jamie from Useful Knowledge has got you covered with a simple and delicious recipe using Johnagold apples and a touch of cinnamon. Let’s dive into the process step by step!
Peeling and Cutting the Apples
Jamie starts by peeling the Johnagold apples, keeping it simple and efficient. He then cuts the apples into chunks, aiming to fill up two large pots with the apple pieces. The goal is to utilize as much of the apple as possible to make a substantial amount of sauce.
Cooking Down the Apples
After adding water to the pots, Jamie simmers the apples down on medium heat. The apples quickly soften and release their natural juices, requiring a gentle cooking process. Different apple varieties may cook at varying speeds, so it’s essential to monitor and adjust accordingly.
Adding Cinnamon and Finalizing the Applesauce
Once the apples have mushed down, Jamie adds a hint of cinnamon for flavor. He mashes the apples further to achieve the desired consistency. At this point, the applesauce is ready to be canned.
Canning the Applesauce
Jamie opts for open kettle canning, a traditional method suitable for acidic foods like applesauce. He quickly transfers the hot applesauce into jars, ensuring to wipe the rims clean for a proper seal. After securing the lids and rings, the jars are inverted to cool and seal.
Testing the pH Level
To confirm the acidity level of the applesauce, Jamie uses a pH meter. Testing reveals that the applesauce falls below the safety threshold for pressure canning, indicating that open kettle canning is sufficient for preserving the sauce.
Final Results
The next day, Jamie checks the sealed jars, confirming a successful canning process. The homemade applesauce is not only visually appealing but also delicious in taste. With just a few ingredients and some effort, Jamie has created a batch of flavorful applesauce for the year ahead.
Now that you’ve learned how to make homemade applesauce, why not try it yourself? Share your experience with us in the comments below!
Questions:
1. Why does Jamie choose Johnagold apples for making applesauce?
– Jamie opts for Johnagold apples due to their flavor and texture, which work well for applesauce.
2. What is the significance of adding cinnamon to the applesauce?
– Adding cinnamon enhances the flavor profile of the applesauce, providing a warm and aromatic touch to the dish.
3. Why does Jamie prefer open kettle canning over water bath canning?
– Jamie’s preference for open kettle canning stems from its effectiveness in preserving acidic foods like applesauce and his familiarity with the method from childhood.
4. How does Jamie determine the readiness of the applesauce for canning?
– Jamie monitors the consistency of the applesauce, ensuring it has cooked down to a mushy texture before proceeding with the canning process.
5. What tool does Jamie use to check the pH level of the applesauce, and why is it important?
– Jamie uses a pH meter to confirm the acidity level of the applesauce, ensuring it falls within the safe range for open kettle canning and storage.
