Strawberry applesauce is a delightful twist on a classic favorite that combines the natural sweetness of ripe strawberries with the comforting flavor of apples. Canning this homemade treat lets us enjoy its fresh taste all year round while preserving the vibrant colors and nutrients. It’s a simple way to bring a burst of summer into our pantry.
This strawberry applesauce canning recipe is perfect for those who love making their own preserves and want to add a unique touch to traditional applesauce. With just a few ingredients and easy steps, we can create a delicious, versatile spread that’s great on toast, as a topping, or straight from the jar. Let’s dive into this rewarding canning adventure and fill our shelves with homemade goodness.
Ingredients
To craft our vibrant Strawberry Applesauce, we gather simple fresh ingredients that come together beautifully. Precision in measurements ensures each jar is bursting with balanced sweetness and natural flavor.
- Apples: 6 pounds of firm, crisp apples, peeled, cored, and sliced
- Fresh Strawberries: 2 pounds, hulled and halved
- Granulated Sugar: 1 to 1½ cups, adjusted to taste
- Lemon Juice: 2 tablespoons to enhance brightness and preserve color
- Water: ½ cup, to help cook down the fruit without losing intensity
- Ground Cinnamon (optional): 1 teaspoon to add a warm, spicy note
| Ingredient | Quantity | Preparation |
|---|---|---|
| Apples | 6 pounds | Peeled, cored, sliced |
| Strawberries | 2 pounds | Hulled, halved |
| Granulated Sugar | 1 to 1½ cups | Adjust based on sweetness |
| Lemon Juice | 2 tablespoons | Freshly squeezed |
| Water | ½ cup | |
| Ground Cinnamon | 1 teaspoon (optional) |
We recommend using tart apple varieties like Granny Smith or Honeycrisp to balance the strawberries’ natural sweetness. The lemon juice is crucial for both flavor elevation and maintaining the bright color of our homemade applesauce during canning.
With these ingredients in hand, we are ready to transform them into a luscious Strawberry Applesauce that captures summer’s essence all year long.
Equipment Needed
To ensure our Strawberry Applesauce Canning Recipe turns out perfectly, having the right equipment is essential. Each item plays a specific role in the canning process, ensuring safety, flavor preservation, and vibrant color retention.
Essential Tools for Canning Strawberry Applesauce
- Large Stockpot
We use this to cook the peeled and chopped apples with strawberries and other ingredients gently.
- Canning Jars
Use clean, sterilized Mason jars appropriate for canning. Typically, pint or half-pint sizes work best for applesauce.
- Lids and Bands
Fresh, unused flat lids and screw bands secure the jars.
- Jar Lifter
For safely lowering jars into the boiling water bath and removing them afterward.
- Large Boiling Water Canner or Stockpot with Rack
This is crucial for processing our jars in a boiling water bath to kill bacteria and seal properly.
- Funnel (Wide-Mouthed)
Helps us fill jars cleanly, minimizing spillage and preserving sterilization.
- Ladle
To scoop hot applesauce into jars.
- Bubble Remover / Headspace Tool
Removes trapped air bubbles inside jars and ensures the right headspace.
- Clean Towels and Cloths
For wiping rims and drying jars before sealing.
| Equipment | Purpose |
|---|---|
| Large Stockpot | Cooking applesauce mixture |
| Mason Jars (Pint/half-pint) | Storing applesauce safely for canning |
| Lids and Bands | Sealing jars securely |
| Jar Lifter | Handling hot jars safely |
| Boiling Water Canner | Processing jars to preserve applesauce |
| Wide-Mouthed Funnel | Filling jars cleanly |
| Ladle | Scooping cooked applesauce |
| Bubble Remover Tool | Removing air bubbles and measuring headspace |
| Clean Towels | Wiping jar rims and drying |
“Proper equipment guarantees safe canning and maintains the fresh flavors and colors of our strawberry applesauce.“
Additional Helpful Items
- Peeler and Corer
For easy preparation of apples.
- Measuring Cups and Spoons
To ensure precise ingredient quantities.
- Timer
To keep track of cooking and processing times for consistent results.
Having all this equipment ready before we start combines efficiency with safety, resulting in delicious canned strawberry applesauce we can enjoy year-round.
Preparing the Fruit
To achieve the perfect base for our Strawberry Applesauce, it is essential we prepare our fruit carefully. Proper washing and peeling ensure a clean flavor and smooth texture, setting us up for a delicious end result.
Washing and Peeling Apples
We begin by selecting firm, tart apples like Granny Smith or Honeycrisp for a balanced taste. First, we:
- Rinse each apple under cold running water to remove any dirt or residues.
- Use a soft vegetable brush to scrub the skins gently.
- Pat the apples dry with a clean kitchen towel.
Next, we peel the apples using a sharp peeler or paring knife to remove all skin, which ensures a smooth texture in our applesauce. After peeling, we:
- Core the apples by slicing them into quarters and removing seeds and stems.
- Cut the apples into uniform chunks about 1-inch in size for even cooking.
| Step Number | Task | Details |
|---|---|---|
| 1 | Wash | Cold water, brush gently |
| 2 | Dry | Pat with clean kitchen towel |
| 3 | Peel | Remove all skin completely |
| 4 | Core and chop | Remove seeds, 1-inch chunks |
Cleaning and Hulling Strawberries
Fresh strawberries bring a burst of sweetness and vibrant color to our Strawberry Applesauce, so we take care in preparing them properly:
- Rinse the strawberries under cool running water to wash away any dirt.
- Drain them in a colander and gently pat dry with paper towels.
- Using a small paring knife or strawberry huller, remove the green caps and stems — this is known as hulling.
- Inspect the berries carefully and discard any bruised or moldy spots to ensure freshness.
Our properly cleaned and hulled strawberries now stand ready to blend flawlessly with our apples, delivering the perfect harmony of flavors in the final preserve.
Making the Strawberry Applesauce
Let’s transform our prepared fruit into a vibrant, flavorful strawberry applesauce. We will cook the apples carefully, add our fresh strawberries with sweeteners, and blend to the perfect texture for canning.
Cooking the Apples
We start by placing the peeled, cored, and chopped apples into a large stockpot. Add water and lemon juice to the pot to prevent browning and enhance flavor.
- Use a medium-high heat to bring the mixture to a gentle boil.
- Once boiling, reduce the heat to a simmer.
- Cook uncovered for 15–20 minutes, stirring occasionally to prevent sticking.
- The apples should become tender and translucent but still hold some shape.
| Step | Action | Details |
|---|---|---|
| Initial Heating | Medium-high heat | Bring to boiling gently |
| Simmering | Reduce to low heat | 15–20 minutes until tender |
| Stirring | Occasionally | Prevent sticking |
| Desired Texture | Tender, translucent apples | Slight bite remains |
Adding Strawberries and Sweeteners
After the apples are tender, we add our fresh hulled strawberries to the pot.
- Stir in the strawberries gently to combine.
- Add granulated sugar gradually, tasting as we go to balance sweetness.
- Optionally, sprinkle in a pinch of ground cinnamon for warmth.
- Let the mixture cook for another 10 minutes to blend flavors and soften the strawberries.
- Maintain a gentle simmer, stirring frequently to avoid burning.
Blending to Desired Consistency
Once the fruit mixture is cooked through, it’s time to blend.
- Use an immersion blender directly in the pot or transfer small batches to a countertop blender.
- Blend to your preferred texture — either smooth and creamy or slightly chunky for texture.
- If the applesauce is too thick, add a little water or lemon juice to adjust.
- Taste and adjust sweetness or cinnamon as needed before canning.
“Blending is where the magic happens — it brings together the bright, tart apples and sweet, fragrant strawberries into a perfect harmony of flavor and texture.”
This process sets the stage for preserving the fresh essence of our strawberry applesauce and ensures every jar is bursting with deliciousness.
Canning the Strawberry Applesauce
To preserve the vibrant flavors and freshness of our Strawberry Applesauce, proper canning is essential. We’ll walk through each step to ensure a safe and delicious seal for long-term storage.
Sterilizing Jars and Lids
- Begin by washing Mason jars and lids in hot soapy water. Rinse thoroughly.
- Place jars upright on a baking sheet and heat them in the oven at 225°F (107°C) for 20 minutes to sterilize.
- Submerge lids in a small pot of simmering water (do not boil) for 10 minutes to soften the sealing compound.
- Keep jars warm until ready to fill to prevent temperature shock.
Sterilization is key to prevent contamination and preserve the bright color and fresh taste of our strawberry applesauce.
Filling Jars with Hot Applesauce
- Using a ladle and funnel, fill each warm jar with hot strawberry applesauce leaving a 1/2 inch headspace at the top.
- Remove air bubbles by gently inserting a non-metallic spatula or chopstick around the inside edge of the jar.
- Wipe the jar rims with a clean, damp cloth to remove any residue.
| Step | Detail |
|---|---|
| Fill Temperature | Hot (180°F or above) |
| Headspace Required | 1/2 inch (1.27 cm) |
| Air Bubble Removal | Yes, using non-metallic tool |
Leaving the correct headspace allows for proper vacuum sealing during processing.
Sealing and Processing Jars
- Place the sterilized lids on jars. Secure with metal bands by tightening finger-tight; avoid overtightening.
- Process jars in a boiling water canner. Fully submerge jars with at least 1-2 inches of water above lids.
- Boil for 15 minutes at sea level. Adjust processing time if at higher elevations.
- After processing, carefully remove jars using a jar lifter. Place jars on a towel and let cool undisturbed for 12-24 hours.
- Check seals by pressing the center of each lid. It should be concave and not flex.
- Label jars with date and contents.
| Processing Step | Details |
|---|---|
| Water Depth | 1-2 inches above lids |
| Processing Time | 15 minutes at sea level |
| Cooling Time | 12-24 hours undisturbed |
| Seal Check | Lid center concave and firm |
Proper sealing and processing ensure our Strawberry Applesauce remains safe to eat and retains its luscious red hue throughout the year.
Cooling and Storing
After processing the strawberry applesauce jars in the boiling water canner, it is crucial to follow the correct steps for cooling and storing to ensure food safety and maintain the vibrant flavors.
Cooling the Jars
- Using a jar lifter, carefully remove the hot jars from the canner.
- Place the jars upright on a clean kitchen towel or cooling rack, leaving space between them for air circulation.
- Allow the jars to cool undisturbed at room temperature for 12 to 24 hours.
- As the jars cool, you may hear satisfying “pings”—the sound of lids sealing properly.
- Avoid tightening the bands during cooling to prevent breaking the vacuum seal.
Checking the Seal
Once the jars have fully cooled:
- Press down on each lid center firmly.
- A sealed lid will not flex or pop up.
- If any jar lid flexes or makes a popping sound, refrigerate and consume the applesauce promptly.
Labeling and Storing
Proper labeling and storage extend the shelf life and maintain freshness:
| Step | Details |
|---|---|
| Label jars | Include date and contents clearly. |
| Storage place | Store in a cool, dark, and dry pantry. |
| Temperature | Maintain between 50°F to 70°F (10°C–21°C). |
| Shelf life | Best quality up to 12 months. |
Important Tips
- Always store jars away from direct sunlight to prevent color fading.
- Keep jars away from heat sources or freezing conditions.
- Inspect jars before use for any signs of spoilage like bulging lids or leaks.
“Proper cooling and storage are essential for preserving the luscious taste and bright color of our homemade strawberry applesauce. This careful attention ensures each jar is as delicious months later as it was fresh off the stove.”
By following these steps, our homemade Strawberry Applesauce will be ready to enjoy year-round—a sweet, homemade treat preserved perfectly in every jar.
Tips for Perfect Strawberry Applesauce
To achieve the best results with our strawberry applesauce canning recipe, here are some essential tips that will help us create a flawless batch every time.
1. Choose the Right Apples and Strawberries
Selecting the ideal fruit is key to balancing the flavors and preserving vibrant colors. We recommend:
- Using firm tart apples like Granny Smith or Honeycrisp for a natural tartness that balances the sweetness of strawberries.
- Choosing ripe, fresh strawberries that are bright red and free from bruises or mold.
| Fruit | Recommended Variety | Characteristics |
|---|---|---|
| Apples | Granny Smith, Honeycrisp | Firm texture, tart flavor |
| Strawberries | Fresh ripe varieties | Bright red, juicy, free from blemishes |
2. Prepare Fruit Properly
Proper fruit preparation affects both flavor and texture:
- Peel and core apples to avoid bitter peels and seeds.
- Hull strawberries thoroughly to remove green tops that could affect flavor.
- Rinse both fruits under cold water and drain well before cooking to maintain freshness.
3. Prevent Browning and Preserve Color
To keep our strawberry applesauce a vibrant red-pink hue:
- Add fresh lemon juice during cooking; its natural acidity prevents oxidation and browning.
- Cook apples immediately after peeling to minimize discoloration.
“Lemon juice is our secret weapon for beautiful, fresh-tasting applesauce with lasting color.“
4. Control Texture for Desired Consistency
Our canning recipe allows for different textures:
- For smooth applesauce, use an immersion blender or food processor after cooking.
- For a chunkier texture, mash gently with a potato masher, leaving some pieces intact.
Consistency affects mouthfeel so choose based on personal preference or intended use.
5. Use the Right Cooking Time and Temperature
Cook on a low to medium simmer to soften apples without breaking down strawberries completely. This balance allows us to:
- Retain strawberry flavor and color.
- Achieve tender apples without turning them into mush.
| Cooking Factor | Recommended Approach | Purpose |
|---|---|---|
| Temperature | Low to medium simmer | Preserve flavor and color |
| Cooking Duration | Until apples are tender | Ensure softness without overcooking |
6. Ensure Proper Canning Techniques
Maintaining food safety and quality:
- Sterilize jars and lids thoroughly before filling.
- Leave proper headspace of 1/2 inch in jars for expansion.
- Remove air bubbles gently using a nonmetallic spatula.
- Process jars in a boiling water canner for the recommended time.
7. Cool and Store Jars Undisturbed
After processing:
- Place jars upright on a clean towel and allow to cool naturally for 12 to 24 hours without movement.
- Check that lids have sealed properly by pressing the center; it should not flex up and down.
- Label jars with date and contents and store in a cool, dark, dry pantry for up to 12 months.
“Patience during cooling and proper storage guarantee our strawberry applesauce remains luscious and safe year-round.“
Implementing these tips enables us to enjoy consistently delicious, beautifully preserved strawberry applesauce with every jar sealed.
Conclusion
Canning strawberry applesauce is a rewarding way to capture the fresh flavors of summer and enjoy them all year long. With a few simple steps and the right equipment, we can create a vibrant, delicious preserve that brightens any meal or snack.
By taking the time to prepare quality fruit and follow safe canning practices, our jars will stay fresh and flavorful for months. This recipe not only adds variety to traditional applesauce but also offers a delightful balance of sweetness and tartness that’s hard to resist.
Frequently Asked Questions
What is strawberry applesauce?
Strawberry applesauce is a variation of traditional applesauce that combines the flavors of tart apples and sweet strawberries for a unique, fruity spread.
Why should I can homemade strawberry applesauce?
Canning preserves the applesauce’s vibrant color, fresh flavor, and nutrients, allowing you to enjoy it year-round safely.
What type of apples are best for this recipe?
Tart apple varieties like Granny Smith or Honeycrisp work best to balance the sweetness of strawberries.
What equipment do I need for canning strawberry applesauce?
You need a large stockpot, sterilized Mason jars, fresh lids and bands, a jar lifter, and a boiling water canner.
How do I prepare the fruit for the recipe?
Wash, peel, core, and chop apples; rinse, drain, and hull strawberries to ensure fresh flavor and smooth texture.
How is the strawberry applesauce made?
Cook apples with water and lemon juice until tender, add strawberries and sugar, cook more, then blend to the desired consistency.
How do I sterilize jars and lids properly?
Wash thoroughly, heat jars in the oven, and soften lids in simmering water before filling.
What are the steps for sealing and processing jars?
Fill jars with hot applesauce, leave proper headspace, remove air bubbles, secure lids, boil jars for processing, then cool.
How should I cool and store canned strawberry applesauce?
Cool jars upright on a clean surface for 12-24 hours, check seals, label, and store in a cool, dark, dry place.
How long does canned strawberry applesauce last?
Properly canned strawberry applesauce can last up to 12 months when stored correctly.
Any tips to improve my strawberry applesauce canning?
Use fresh, high-quality fruit, prevent browning with lemon juice, control texture during blending, and follow canning instructions carefully.