Who can resist the sweet, tangy blend of strawberries and apples? This strawberry applesauce is a delightful twist on the classic recipe, combining two favorite fruits into a vibrant, flavorful treat. It’s perfect for canning, so we can enjoy the taste of summer all year long. Whether you’re new to canning or a seasoned pro, this recipe is simple to follow and absolutely worth the effort.
Strawberry Applesauce Recipe For Canning
Creating strawberry applesauce for canning is a delightful way to savor the sweetness of strawberries and apples all year round. Let’s walk through the step-by-step process to ensure perfectly smooth and flavorful results every time.
Ingredients You’ll Need
Here’s a list of essentials required for this recipe. Ensure you gather all ingredients beforehand for a seamless cooking experience.
- 4 pounds of apples (peeled, cored, and chopped)
- 2 pounds of fresh strawberries (hulled and halved)
- 1 cup of water
- ½ cup of granulated sugar (adjust to taste)
- 1 tablespoon of lemon juice (for a bright flavor and preservation)
Equipment
- Large pot
- Immersion blender or regular blender
- Canning jars, lids, and rings
- Water bath canner
Step-by-Step Instructions
Step 1: Prepare the Apples and Strawberries
- Peel, core, and chop the apples into uniform pieces for even cooking.
- Hull the strawberries and slice them in half to remove stems and improve blending.
Step 2: Cook the Fruit
- In a large pot over medium heat, combine the chopped apples, strawberries, and 1 cup of water.
- Cover the pot and let the mixture simmer for 20 minutes, occasionally stirring to prevent sticking.
Step 3: Blend to Desired Consistency
- Once the fruit is soft and tender, remove from heat.
- Use an immersion blender directly in the pot or transfer the mixture to a regular blender. Blend until smooth or leave slightly chunky for texture.
Step 4: Sweeten and Add Lemon Juice
- Return the blended fruit to medium heat. Stir in ½ cup granulated sugar (or adjust based on your taste preference).
- Add 1 tablespoon of lemon juice to enhance the flavor and improve canning preservation.
Preparing for Canning
Step 5: Sterilize the Canning Jars
- Wash glass jars, lids, and rings in hot, soapy water.
- Place jars in a water bath canner filled with simmering water for 10 minutes to sterilize.
Step 6: Fill the Jars
- Ladle the hot strawberry applesauce carefully into the jars, leaving ½ inch of headspace.
- Wipe jar rims clean, place the lids on, and screw the bands fingertip-tight.
Step 7: Process in a Water Bath
- Lower the jars into the boiling water bath. Ensure the jars are completely covered with water.
- Process for 15 minutes for pint jars or 20 minutes for quart jars. Adjust time for altitude if necessary (refer to USDA guidelines).
| Altitude (Feet) | Processing Time (Pints) | Processing Time (Quarts) |
|---|---|---|
| 0–1,000 ft | 15 minutes | 20 minutes |
| 1,001–3,000 ft | 20 minutes | 25 minutes |
| 3,001–6,000 ft | 25 minutes | 30 minutes |
| Above 6,000 ft | 30 minutes | 35 minutes |
Step 8: Cool and Store
- Remove jars from the water bath and let them cool for 12–24 hours on a towel-lined counter.
- Check seals by pressing the lid center; a properly sealed jar does not flex.
- Label jars with the date and store in a cool, dark place for up to a year.
By following these steps, we can enjoy the irresistible sweetness of strawberry applesauce long after summer fades.
Ingredients
Carefully selected, high-quality ingredients are essential for preparing this strawberry applesauce recipe for canning. Here’s what we need to make a flavorful batch of this delicious treat:
Fruits:
- 5 pounds of apples (preferably a sweet-tart variety like Fuji or Honeycrisp)
- Peeled, cored, and chopped into small chunks.
- 2 pounds of fresh strawberries
- Hulled and halved.
Sweetener:
- ½ to 1 cup of granulated sugar (adjustable based on fruit sweetness)
- Start with less sugar and adjust as needed during cooking.
Acid:
- 1½ tablespoons of fresh lemon juice
- Acts as a natural preservative and balances sweetness.
Optional Additions:
- ½ teaspoon of ground cinnamon or vanilla extract (optional)
- Enhances flavor for those who love a bit of spice or depth.
Canning-specific Ingredients:
- Sterilized canning jars with lids (pint or half-pint size)
- Ensure jars are clean and free of cracks prior to use.
Water:
- ½ cup of water
- To prevent scorching during initial cooking.
Let’s gather everything we need so we are ready to begin the step-by-step canning process for our irresistible strawberry applesauce! The selected ingredients combine perfectly to create a vividly sweet and tangy sauce that truly encapsulates the flavors of summer.
Necessary Tools And Equipment
To ensure a smooth and successful experience while preparing and canning strawberry applesauce, we need the proper tools. Below is a detailed list of the necessary equipment for this recipe:
Essential Tools
- Large Stockpot: For cooking the apples and strawberries together. A stockpot with a heavy bottom helps prevent scorching.
- Blender or Immersion Blender: To blend the cooked apples and strawberries into a smooth, silky texture.
- Fine Mesh Strainer or Food Mill: (Optional) For removing seeds or pulp for an ultra-smooth finish.
- Measuring Cups and Spoons: For exact measurements of sugar, lemon juice, or any optional spices.
- Wooden Spoon or Silicone Spatula: To stir the mixture consistently without scratching cookware.
- Ladle: For transferring the applesauce into jars without spilling.
Canning Equipment
- Canning Jars: Use sterilized pint or half-pint jars specifically designed for canning. Ensure they are free from cracks or chips.
- Canning Lids and Bands: New lids are mandatory to ensure proper sealing, while bands should be in good condition.
- Jar Lifter: Essential for safely placing jars into and removing them from hot water during the water bath process.
- Canning Funnel: Helps transfer the applesauce cleanly into jars, minimizing mess.
- Large Water Bath Canner with Rack: A must-have for processing jars effectively to ensure long-term preservation.
Additional Items
- Kitchen Towels: For wiping rims, cleaning hands, and handling hot jars.
- Timer: To monitor cooking and water bath processing times accurately.
- Cooling Rack: A safe space to cool processed jars once they are removed from the canner.
Tool Summary In a Table
| Equipment | Purpose |
|---|---|
| Large Stockpot | Cooking apples and strawberries evenly |
| Blender/Immersion Blender | Achieving the desired smooth consistency |
| Fine Mesh Strainer/Food Mill | Optional—removing seeds or pulp |
| Measuring Cups/Spoons | Precise ingredient measurements |
| Silicone Spatula/Wooden Spoon | Stirring mixture without damaging cookware |
| Ladle | For transferring mixture into jars without spills |
| Canning Jars | Sterilized jars for preservation |
| Canning Lids and Bands | Essential for sealing jars |
| Jar Lifter | Moving jars safely in boiling water |
| Water Bath Canner | Processing jars for safe, long-term storage |
| Canning Funnel | Cleanly filling jars with applesauce |
| Kitchen Towels | Wiping rims and handling hot equipment |
| Timer | For precise cooking and processing monitoring |
| Cooling Rack | Allowing jars to cool properly after processing |
Having these essential tools prepped and ready simplifies the process, ensuring safety and efficiency. Let’s gather them before beginning to make this strawberry applesauce recipe for canning a delightful success.
Directions
Creating strawberry applesauce for canning is straightforward. With these step-by-step instructions, we ensure your applesauce turns out flavorful and perfect for preservation.
Prep
- Wash and peel the apples: Start with 5 pounds of fresh sweet-tart apples. Rinse thoroughly under cold water, peel, core, and cut them into chunks. Ensure no seeds or tough pieces remain.
- Prepare the strawberries: Use 2 pounds of fresh strawberries. Hull and rinse them under running water, then halve or quarter them for easier cooking.
- Set up a large stockpot: Add a small amount of water (about 1/4 cup) to the pot to prevent scorching. This also ensures the apples cook evenly.
- Measure sugar and lemon juice: Decide on sugar based on taste preferences. Typically, 1/4 to 1/2 cup works, and prepare 2 tablespoons of fresh lemon juice. Optional spices like cinnamon or vanilla extract can be ready to add during cooking.
- Sterilize the jars: Use a water bath canner to sterilize your jars, lids, and tools before starting the cooking process.
Cook
- Place prepared apples and strawberries into the stockpot. Turn the heat to medium and cover with a lid.
- Stir occasionally to prevent sticking. Allow the fruit to soften for about 15-20 minutes, or until the apples are fork-tender.
- Add sugar and lemon juice: As the fruit starts to break down, mix in the desired amount of sugar and the lemon juice. Stir well to incorporate. For added flavor, sprinkle in 1 teaspoon of cinnamon or a dash of vanilla extract (if using).
- Keep cooking for another 10 minutes, stirring frequently until the mixture resembles a thick, chunky sauce.
Blend
- Remove the cooked mixture from heat. Use an immersion blender to puree the sauce directly in the pot. For smoother applesauce, blend more; for a chunkier texture, blend less.
- Alternatively, transfer the mixture in batches to a blender or food processor. Be cautious handling hot liquids—blend on low speed to avoid splatters.
- Check the consistency. If the sauce is too thick, add a splash of water. If too thin, return to heat for an additional 5-10 minutes to thicken.
Canning
| Step | Action |
|---|---|
| Fill Sterilized Jars | Use a ladle and funnel to pour the hot applesauce into jars, leaving 1/2 inch of headspace. |
| Remove Air Bubbles | Gently run a non-metallic utensil around the inside of each jar to release trapped air bubbles. |
| Wipe Jar Rims | Clean jar rims with a damp paper towel to ensure a tight and proper seal once the lids are added. |
| Place Lids and Rings | Center sterilized lids on the jars. Screw on bands to a fingertip-tight level—not too tight. |
| Process in Water Bath Canner | Submerge jars in boiling water in the canner. Process for 20 minutes (adjust time for altitude). |
| Cool and Test Seals | Remove jars carefully and let them cool for 12-24 hours. Check lids for proper sealing. |
Make-Ahead Tips
Preparing ahead can simplify the strawberry applesauce canning process and save valuable time. Here are some useful steps and techniques to ensure a seamless experience when you’re ready to can your batch:
1. Prep Ingredients in Advance
- Wash, peel, and core the apples a day ahead.
- Hull and slice the strawberries beforehand. Store both fruits in separate airtight containers in the refrigerator until ready to use.
- Pre-measure your sugar, lemon juice, and any optional flavorings like cinnamon or vanilla extract. Keep these set aside in labeled jars or bowls.
2. Sterilize Canning Tools
We recommend sterilizing the canning jars, lids, and tools a day prior to reduce stress during the process. Use a dishwasher with a sterilize setting or boil them in water. Store the sterilized jars and lids in a clean and dry area, covered with a towel to keep dust away.
3. Batch Cooking Strategy
If you’re short on time, consider cooking the apples and strawberries in advance. Once tender, let the mixture cool completely and refrigerate it in a covered container. You can blend and season the applesauce the next day before canning.
4. Set Up the Workstation
Organize your tools, including the stockpot, blender, ladle, and measuring cups, at your workstation in advance. Lay out towels and have your water bath canner ready with sufficient water to avoid delays.
5. Freeze for Later
If canning immediately isn’t feasible, freeze the prepared applesauce in freezer-safe containers or bags. When you’re ready to can, simply thaw, reheat, and proceed with the water bath canning steps. This method ensures you can make the most of fresh produce even on a busy schedule.
Quick Helpful Overview
Here’s a summarized checklist for your make-ahead prep:
| Task | Timeline | Storage Suggestions |
|---|---|---|
| Wash, peel, core apples | Up to 1 day prior | Airtight container in the fridge |
| Hull and slice strawberries | Up to 1 day prior | Airtight container in the fridge |
| Sterilize jars and tools | Up to 1 day prior | Cover with a clean towel post-drying |
| Pre-measuring sugar, lemon juice, seasonings | Up to 2 days prior | Label small covered bowls/jars |
| Cook fruits | Up to 2 days prior | Airtight container in the fridge |
| Freeze prepared applesauce | Up to 3 months | Use freezer-safe containers |
By following these make-ahead tips, we can ease the canning workflow and maximize our enjoyment of this delicious treat.
Storage And Shelf Life
Proper storage and understanding the shelf life of our canned strawberry applesauce are crucial to ensure it stays fresh and delicious for months to come. Let’s break this down step-by-step to keep your jars safe and flavorful.
Storing Canned Strawberry Applesauce
- Cool and Dry Location: After processing your jars in the water bath canner and ensuring they are correctly sealed, store them in a cool, dark, and dry place, such as a pantry or cabinet. Aim for a temperature of 50°F to 70°F for optimal preservation.
- Label and Date Jars: Use a permanent marker or pre-printed labels to note the canning date on each jar. This makes it simple to rotate older jars forward for use first, maintaining freshness.
- Avoid Extreme Conditions: Do not store jars in direct sunlight, near heat sources, or places with excessive moisture (like basements prone to dampness). These conditions can reduce the shelf life or compromise the seals.
- Inspect Before Storing: Double-check each jar for a proper seal. Press down on the lid — it should not pop back. This ensures an airtight seal has been achieved.
Shelf Life of Strawberry Applesauce
The following table outlines shelf life guidance for our homemade strawberry applesauce:
| Storage Condition | Ideal Shelf Life | Additional Notes |
|---|---|---|
| Sealed and Stored Properly | Up to 1 Year | Peak flavor within the first 6-9 months. |
| Refrigerated After Opening | 7-10 Days | Transfer leftover applesauce into an airtight container. |
| If Seal is Broken or Compromised | Discard Immediately | Check for signs of mold, bubbling, or off-smells. |
Tips To Extend Shelf Life
- Use High-Quality Ingredients: Fresh, ripe strawberries and apples result in better canning outcomes and longer shelf life. Poor-quality fruit can deteriorate faster.
- Sterilization is Key: Always sterilize your jars and tools thoroughly before filling them. Even minor contamination can impact storage time.
- Check for Spoilage: Before consuming, inspect the jar for any changes, such as mold, discoloration, or an unpleasant odor. If in doubt, do not consume.
Conclusion
Strawberry applesauce is a delightful way to preserve the flavors of summer while enjoying a homemade treat that’s both versatile and delicious. With the right preparation and tools, the canning process becomes straightforward and rewarding. By following the steps and tips we’ve shared, you can stock your pantry with jars of this vibrant, sweet-tart sauce to enjoy year-round. Let’s embrace the joy of creating something special that brings a taste of sunshine to every season.
Frequently Asked Questions
1. What kind of apples should I use for strawberry applesauce?
Choose sweet-tart apples like Fuji, Gala, or Honeycrisp for the best flavor balance. Avoid overly tart apple varieties unless you prefer a tangier taste.
2. Do I need to peel the apples before cooking?
Yes, peeling the apples is recommended for a smoother texture. If you prefer a chunkier applesauce, you can leave the peels on and blend less.
3. How much sugar should I add?
The amount of sugar is adjustable based on taste. Start with a small amount and add gradually to suit your desired sweetness level.
4. Is lemon juice necessary for the recipe?
Yes, lemon juice helps balance the sweetness and preserves the applesauce during canning by maintaining acidity.
5. Can I add spices like cinnamon or vanilla?
Absolutely! Adding spices like cinnamon or vanilla extract is optional but can enhance the flavor of your strawberry applesauce.
6. Do I need special equipment for canning?
Yes, you’ll need sterilized canning jars, lids, a large stockpot, and a water bath canner. These ensure proper sealing and safe storage.
7. How long do I process the jars in a water bath canner?
Process the jars in a water bath for 15-20 minutes. Adjust the time based on your altitude as needed.
8. How do I know if my jars are properly sealed?
Once cooled, the lids should not pop when pressed. A sealed lid will remain flat and immovable.
9. How long does homemade strawberry applesauce last?
Properly canned and sealed strawberry applesauce lasts up to a year. For peak flavor, consume within 6-9 months.
10. Can I freeze strawberry applesauce instead of canning it?
Yes, you can freeze it in airtight containers or freezer-safe bags for up to 6 months if you prefer not to can.
11. What is the best way to store canned strawberry applesauce?
Store jars in a cool, dark, and dry place. Avoid exposure to heat or sunlight to extend shelf life.
12. What are some time-saving tips for canning?
Prepare ingredients, sterilize jars ahead of time, and set up your workstation for efficiency. Batch cooking is also helpful.
13. How can I check for spoilage before consuming applesauce?
Inspect the jar for bulging lids, leaks, or an off smell. If you notice any discoloration or unusual texture, discard it to avoid foodborne illness.
14. Can I adjust the consistency of the applesauce?
Yes, blend the mixture more for a smoother texture or less for a chunkier consistency, depending on your preference.
15. Are there any alternatives to strawberries in this recipe?
You can substitute other berries like raspberries or blueberries, but these may alter the flavor and sweetness of the applesauce.