We can’t wait to dive into our strawberry applesauce recipe that’s perfect for canning. This delightful twist on a timeless favorite combines juicy strawberries with crisp apples for a burst of fresh flavor that screams summer. It’s an easy way to preserve nature’s bounty and add a pop of color to your pantry staples.
Ingredients
In our Strawberry Applesauce Recipe for Canning, we select high-quality, seasonal produce to ensure a vibrant, flavorful preserve that captures the essence of summer. Below, we list the ingredients in the order they are typically prepared and used, with precise measurements and prep notes for accuracy and ease.
- Fresh strawberries: 4 cups (about 1.5 pounds), hulled and quartered to release their juicy sweetness and enhance blending.
- Apples (Granny Smith or similar): 6 medium (approximately 2 pounds), peeled, cored, and chopped for their crisp tartness that balances the strawberries’ natural sugars.
- Granulated sugar: 1 cup, adjusted to taste based on fruit ripeness, to sweeten and aid in the canning process for long-term preservation.
- Fresh lemon juice: 2 tablespoons, freshly squeezed from 1 lemon, to add acidity for safe canning and a bright, tangy flavor.
- Water: 1/2 cup, as needed for simmering to achieve the perfect consistency without diluting the fresh fruit essence.
Equipment Needed
To prepare and can our delicious strawberry applesauce, we rely on essential tools that ensure safety, efficiency, and professional results. These items help us handle the process from fruit prep to sealing jars, building on the fresh ingredients we’ve outlined earlier.
Key Equipment List
We recommend gathering the following equipment before starting. This setup supports precise preparation and proper canning techniques to preserve the vibrant flavors of strawberry applesauce.
- Cutting board and sharp knife: A sturdy cutting board paired with a sharp knife allows us to core and chop the 6 medium Granny Smith apples and hull the 4 cups of fresh strawberries efficiently.
- Vegetable peeler: Essential for peeling the apples, ensuring our sauce achieves a smooth texture without unwanted skins.
- Large stockpot or saucepan: We need a pot with at least 8-quart capacity to cook the fruit mixture, combining the apples, strawberries, 1 cup of granulated sugar, 2 tablespoons of fresh lemon juice, and 1/2 cup of water for even heating.
- Blender or food processor: This tool helps us puree the cooked mixture to the perfect consistency, capturing the essence of ripe strawberries and tart apples.
- Canning jars and lids: Use standard 8-ounce or pint-sized jars (at least 6-8 jars) with new lids and bands to store the canned strawberry applesauce for long-term preservation.
- Water bath canner: A large pot or dedicated canner with a rack is crucial for the canning process, ensuring jars reach the proper temperature to seal and extend shelf life.
- Jar lifter and canning funnel: The jar lifter safely removes hot jars from the canner, while the funnel prevents spills when filling jars, minimizing mess and promoting hygiene.
For a quick overview of recommended quantities and purposes, here’s a breakdown in table form:
| Equipment Item | Quantity Recommended | Primary Purpose |
|---|---|---|
| Cutting board and knife | 1 set | Fruit preparation and chopping |
| Vegetable peeler | 1 | Peeling apples for smooth texture |
| Large stockpot | 1 (8-quart minimum) | Cooking the fruit mixture |
| Blender or food processor | 1 | Pureeing for consistent sauce |
| Canning jars | 6-8 (8-ounce) | Storing the final product |
| Lids and bands | 6-8 sets | Sealing jars for canning |
| Water bath canner | 1 | Processing jars in boiling water |
| Jar lifter and funnel | 1 each | Safe handling and filling |
By using this equipment, we guarantee a seamless transition from preparing our ingredients to canning, resulting in flavorful, shelf-stable strawberry applesauce that highlights summer’s best produce.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, let’s walk through the steps to create our vibrant Strawberry Applesauce, ensuring it’s perfectly balanced in flavor and texture for safe canning.
Prep
Before we begin cooking, proper preparation sets the stage for a smooth process. Start by washing 4 cups of fresh strawberries and 6 medium Granny Smith apples under cool running water to remove any dirt or impurities, then pat them dry with a clean towel.
- Hull and chop the strawberries: Remove the green tops from the strawberries and chop them into quarters for even blending, aiming for pieces about 1-inch in size to release their juicy, sweet essence.
- Peel and core the apples: Use a vegetable peeler to remove the skin from the apples for a smoother texture, then core and chop them into 1-inch cubes to ensure quick and even cooking.
- Measure and mix add-ins: In a small bowl, combine 1 cup of granulated sugar and 2 tablespoons of fresh lemon juice, stirring until well blended to enhance the tart-sweet profile that brightens the fruit’s natural flavors.
- Gather water: Measure out 1/2 cup of water to help create the base for our mixture, promoting a glossy, vibrant red hue that captures summer’s freshness.
This prep work takes about 15-20 minutes and ensures our fruits are ready to transform into a fragrant, velvety sauce.
Cook
Once prepped, we move to cooking, where the magic happens as flavors meld into a aromatic, rosy puree.
- Combine ingredients in the stockpot: Add the chopped strawberries, apples, sugar-lemon mixture, and water to a large stockpot, stirring gently with a wooden spoon to coat everything evenly and release the fruits’ natural juices for a symphony of sweet and tangy aromas.
- Bring to a boil: Place the pot over medium-high heat and bring the mixture to a rolling boil, which should take 5-7 minutes; watch closely and stir frequently to prevent sticking and develop a rich, bubbling texture.
- Simmer and soften: Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the apples turn tender and the mixture thickens to a jam-like consistency, filling the kitchen with an irresistible fruity scent that evokes fresh-picked berries.
- Puree for smoothness: Remove the pot from heat and let it cool slightly for 5 minutes, then transfer the mixture to a blender or food processor and puree until silky smooth, adjusting consistency with a splash of water if needed for that perfect, spoonable appeal.
This cooking phase, totaling about 30-35 minutes, results in approximately 4-5 cups of sauce, yielding a glossy, vibrant product ready for canning.
Canning
With our sauce cooked to perfection, we now focus on canning to preserve its fresh, summery taste for months.
- Prepare the jars: Sterilize 4-6 pint-sized canning jars and lids by boiling them in a water bath canner for 10 minutes, ensuring they are hot and dry to maintain a tight seal and extend shelf life.
- Fill the jars: Using a funnel and jar lifter, ladle the warm applesauce into the jars, leaving 1/2 inch of headspace at the top to allow for expansion and prevent spoilage, filling the air with the sauce’s bright, fruity aroma.
- Remove air bubbles: Gently run a non-metallic utensil along the inside of each jar to release any trapped air bubbles, which helps achieve a vacuum seal and ensures even preservation.
- Process in the water bath: Wipe the jar rims clean, secure the lids, and lower the jars into the boiling water bath canner using the jar lifter; process for 15 minutes to create a safe, shelf-stable product that locks in the sauce’s vivid color and flavor.
- Cool and store: Remove the jars from the canner and let them cool undisturbed on a towel for 12-24 hours, listening for the satisfying pop of sealing lids, then store in a cool, dark place where they can last up to 1 year.
| Altitude (feet) | Processing Time (minutes) |
|---|---|
| 0-1,000 | 15 |
| 1,001-3,000 | 20 |
| 3,001-6,000 | 25 |
| Above 6,000 | 30 |
Conclusion
We’ve loved sharing this vibrant strawberry applesauce recipe, as it’s a fantastic way to capture summer’s essence for year-round enjoyment. It’s not just about preserving flavors—it’s about creating lasting memories with simple, fresh ingredients. We’re confident you’ll find it easy and rewarding, so give it a try and make your pantry staples shine.
Frequently Asked Questions
What ingredients are needed for strawberry applesauce?
The key ingredients include 4 cups of fresh strawberries, 6 medium Granny Smith apples, 1 cup of granulated sugar, 2 tablespoons of fresh lemon juice, and 1/2 cup of water. These fresh, seasonal picks ensure a vibrant, flavorful sauce that captures summer’s essence.
What equipment is required for making and canning strawberry applesauce?
You’ll need a cutting board, sharp knife, vegetable peeler, large stockpot, blender or food processor, canning jars and lids, water bath canner, jar lifter, and funnel. This setup makes preparation and canning safe and efficient for shelf-stable results.
How do I prepare the fruits for strawberry applesauce?
Start by washing, hulling, and chopping 4 cups of strawberries and 6 Granny Smith apples. Mix in 1 cup sugar and 2 tablespoons lemon juice to enhance flavor and prevent browning, setting the stage for a smooth, tasty sauce.
What’s the cooking process for strawberry applesauce?
Combine all ingredients in a stockpot, bring to a boil, then simmer until thickened—about 20-30 minutes. Puree the mixture in a blender for a smooth texture, preserving the fresh fruit’s natural sweetness and summer vibe.
How do I can the strawberry applesauce?
Sterilize jars, fill with warm sauce, remove air bubbles, and process in a water bath canner. Use altitude-specific times (e.g., 10 minutes at sea level) for safe sealing, ensuring your applesauce stays fresh for months.
How long can I store homemade strawberry applesauce?
Properly canned strawberry applesauce can last up to 12 months in a cool, dark place. Once opened, refrigerate and use within 1-2 weeks for the best flavor and safety.
Can I substitute ingredients in this recipe?
Yes, you can swap strawberries for other berries or use different apples, but stick to similar quantities for balance. Adjust sugar based on fruit sweetness, and always use lemon juice for acidity to ensure safe canning.