E-Mail 'Canning Unsweetened, Chunky Applesauce' To A Friend Email a copy of 'Canning Unsweetened, Chunky Applesauce' to a friend * Required Field Your Name: * Your E-Mail: * Your Remark: Friend's Name: * Separate multiple entries with a comma. Maximum 5 entries. Friend's E-Mail: * Separate multiple entries with a comma. Maximum 5 entries. Image Verification: * Loading ... 14 Responses to Canning Unsweetened, Chunky Applesauce Elizabeth mumandroo October 16, 2011 at 8:27 am That is exactly how I make applesauce. 🙂 SO yummy. I can’t ever understand why people add sweetener. This turns out so perfectly. Tia October 16, 2011 at 12:36 pm Do you have to peel the apples? I like to eat the peel and it contains nearly 2/3 of the fiber of the apple. Just wondering. Abbie farmdaughter October 16, 2011 at 3:54 pm Tia, you don’t have to peel the apples if you’re going to put them through a food mill or food processor. I don’t, so I peel them and eat most of the peels in the process! Angi August 20, 2014 at 12:34 pm I am going to try putting the peels through my blender and then add it to the apples before I cook it. I want to keep the vitamins in it. We like chunky apple sauce. I left the peels on last time it was good but we didn’t like the bigger pieces of peel. Claire September 19, 2014 at 5:58 pm Please be careful about putting the peels in. I’ve been canning for 40 years now and I still don’t feel comfortable diddlying with a recipe. There’s too high a chance of introducing something into the jar that won’t be canned in 15/20 minutes. I used to press my own cider (which always includes the peels during pressing) but you have to be very careful that none of the peels have come in contact with animals (e.coli) that have passed thru the orchard. Contact your agricultural extension agent to be absolutely sure you can include the peels before you can. Angi September 21, 2014 at 12:37 pm Thank you Claire. I only did that once. I didn’t like trying to chew the peels up. Thank you also about the E.Coli warning too. We are buying organic apples from an orchard that hand picks and boxes everything. They are very careful. I can’t wait till our orchard starts producing, then I will have complete knowledge of how my fruit is grown. I have also been canning for over 40 years. Don’t you just love home canned foods? Jenn @ Monkey Butt Junction mbjunction October 16, 2011 at 4:42 pm By coincidence, I did just this yesterday – same easy recipe too. I realized as I was peeling that I didn’t have enough jars so I ran to Wal Mart and found that Better Homes & Gardens has the cutest mason jars right now, cheap – they have sweet little red & white lids, and you can get matching labels for them. I had fun. Jennifer W. TrueRealMommy October 22, 2011 at 7:09 pm Making this tonight! I got a screaming deal on organic apples, and made pie filling and working on this. Can’t wait to see how it turns out! Rita Burk November 4, 2011 at 3:05 pm Can the chunky applesauce be pressurized rather than hot water bath? If so for how long and at what pressure? Abbie farmdaughter November 6, 2011 at 6:19 am Rita- Yes, you can use a pressure canner. Since models are different, please refer to the instruction booklet that came with yours, or consult The Ball Blue Book of Preserving. April October 14, 2012 at 1:11 pm I don’t like to remove the peel. I have been just slicing the apples and cooking them to soft then using an immersion blender right in the pot to blend to the desired consistency. Yes, it does leave some bigger skin chunks, but a big slotted spoon can catch many of those. It takes 1/2 the time of hand peeling and is less mess than other mills or processor methods. Cheryl Platt September 18, 2014 at 2:12 pm Here is how I do my applesauce. I wash, core and take out any bad spots. Then I put them all in a roasting pan (heaping) and bake them until soft. Let them cool and pull out the apple skins and toss them in a bowl. Don’t worry if there is apple meat on them. When you get all done, run the skins through a sieve to get all of the applesauce from the skins. Add that applesauce back into your chunks of applesauce and proceed with the next steps of adding cinnamon, cider, etc. to taste. You never have to peel an apple to make applesauce. 🙂 Sometimes you have to squeeze a large chunk of apple with your hand to break it up, Cindy September 28, 2014 at 4:16 pm Thank you for this recipe. I made my first batch of applesauce last weekend, and then made 2 batches and canned them today. It is so good- who needs sugar! Now my husband and I will be able to enjoy our apples all winter. Harry Armstrong November 5, 2014 at 3:24 pm This is how I make my applesauce. The recipe is short and direct to the point. I like the no specific amount. Especially the cinnamon. I don’t know if you could ever have enough cinnamon. Using a specific amount of cinnamon on apples is like saying use 1 cup of blueberries in a dozen muffins. It just does not cut it.