Canning 101

Waterbath canningallows us to safely storehigh-acid foods, like sauce, jam and chutney. This process involves boiling jars of food to remove air, preventing spoilage and food-borne illness.
Our tools: Ball Home Canning Discovery Kit ($12.99 at Ace Hardware) and canning funnel. Here’s the procedure for any recipe that uses waterbath canning:
1. Wash jars, lids, and bands in hot, soapy water. Rinse well.
2. Keep jars warm until ready for use. You can heat them in a pot of water, or in an oven on a warm setting (no more than 170 degrees Fahrenheit).
3. Fill a stock pot with enough water to cover jars with at least one inch of water and heat to a simmer. Cover pot with lid.
4. Prepare recipe. For applesauce:


Core apples (peeled or unpeeled) and cut into small pieces. Place in saucepan with a heavy bottom. Add just enough water so they won’t stick. (For each quart of cut apples, add less than ¼ cup of water.) Bring to a simmer over medium-low heat, stirring occasionally. Simmer until the apples start to soften into sauce.Optional: You can add lemon juice, cinnamon, or other spices for taste. (To see if sugar is needed, let a small portion of sauce cool slightly before tasting it for sweetness.) Keep the sauce simmering gently.

5. Fill each jar with food. (Leave ½ inch of space between the applesauce and the top of the jar.)
6. Remove air bubbles by gently pressing food against the jar with a plastic or rubber spatula.
7. Wipe any food from the outsides of the jars. Center new lid on the jar, then twist on the band until slightly tight. Ensure bands are NOT over-tight — air inside the jars must be able to escape.
8. Place filled jars into canning rack, then lower into simmering water, ensuring jars are covered by 1 inch of water. Cover with lid and boil. For applesauce in pint jars, boil jars for 15 minutes.
9. Turn off heat and let jars stand in water for 5 minutes. Remove jars from water and cool upright on wire rack or towel for 12 hours.
10. Press on center of cooled lid. If jar is sealed properly, the lid will NOT flex up or down. (If the jar did not seal properly, refrigerate and eat soon.)
11. Store sealed jars in pantry for up to 1 year. Once you open a sealed jar of applesauce, you should store it in the refrigerator and eat it within one week.

* For immediate use (not freezing or canning), transfer food into lidded, plastic or glass storage containers, and store in the fridge. (Fresh applesauce can be stored up to a week in the fridge.)
* To freeze, turn off the heat, let the food cool, then pack it into plastic freezer bags and put in the freezer, where it can be stored for several months.

Apple sauce recipe adapted from Marlene Brockman (Congerville, Illinois). Canning instructions adapted from Ball Corporation. Visit or call 800.240.3340 for expert advice.