Canning Homemade Cinnamon Applesauce

Homemade Cinnamon Applesauce

Ingredients

• 2 pounds apples*, peeled and cut into 1-inch pieces
• 2/3 cups water
• 1/2 teaspoon cinnamon
• 1/8 teaspoon sea salt*
• 2-3 teaspoons raw honey

Instructions

1. Combine all ingredients, except honey, in a 2-quart saucepan.  Bring to a boil over medium-high heat.  Cover, lower heat to medium.  Cook for 20 minutes, or until apples are soft and are easy to mash.
2. Remove pan from heat and allow to cool for about 15 min before removing lid.
3. Stir in honey and mash apples to desired consistency.

• Start by inspecting your jars for any cracks or chips. Only use those in perfect condition.
• Wash your jars in hot soapy water, or run them through a dishwasher cycle to sanitize them.
• Submerge the jars in your large pot filled with water, make sure you have the canning rack in the bottom of the pot. Bring the water to a simmer (not a full boil) and keep the jars hot until you’re ready to use them. This helps prevent cracking when adding hot food. 
• Place the lids in a small saucepan of simmering water (do not boil) to soften the sealing compound.

• Remove one jar at a time from the simmering water, using your jar lifter. Pour out any water inside.
• Use a funnel to fill the jar with applesauce, leaving ½-inch headspace.
• Use a non-metallic spatula to remove any trapped air bubbles by gently sliding it down the sides of the jar.
• Wipe the rim of the jar with a clean, damp cloth dipped in vinegar to ensure a proper seal.
• Place a lid on the jar and screw on the band until fingertip-tight (don’t overtighten).

• Once the jars are filled and sealed, place them on a canning rack inside your pot of boiling water. Make sure there’s at least 1-2 inches of water covering the jars.  If you need to add more water, make sure it is hot water. 
• Place the lid on the pot and bring the water to a rolling boil.  If using a canner, do not use the pressure cap.
• Start timing once the water reaches a full boil. 
  Times: Half-Pint: 15 min
  Pint: 20 min
  Quart: 20 min               
• Also be sure you adjust times for your altitude.

• Once the processing time is complete, turn off the burner and remove the lid.  DO NOT move the canner off of the burner.
• Let sit for 5 minutes, then carefully remove the jars using the jar lifter. Place them on a towel or wooden board, leaving space between jars.
• Allow to cool for 12–24 hours without touching the lids or bands. As the jars cool, you’ll hear the satisfying "ping" sound that indicates they’ve sealed.

• After 24 hours, check the seals by pressing down on the center of each lid. If the lid does not pop back, it’s sealed. If it pops, you’ll need to refrigerate the jar and consume the contents within a week.
• Once sealed, remove the screw-on ring.  You do not want to store the jars with the ring on because it can give you a false seal.  If the jar is properly sealed, the lid will stay on until you open it. 

• Label your jars with the contents and the date. Store them in a cool, dark place. Properly sealed jars will last up to a year or more.
• When you open the sealed jar, use a ring to keep it closed.
• Refrigerate after opening.