My grandmother’s kitchen always smelled of cooking fruit during late summer canning sessions. That memory inspires this strawberry applesauce recipe for preserving seasonal bounty.
You can transform ripe apples and strawberries into a shelf-stable sauce with this reliable method. This guide covers every detail from fruit choice to safe canning practices.
How to Make Strawberry Applesauce Canning Recipe
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: Makes 4 pints
- Course: Side, Snack
- Cuisine: American
- Diet: Vegan, Gluten-Free
Ingredients
- 8 cups peeled, cored, and chopped apples (about 4 pounds)
- 4 cups hulled and crushed strawberries (about 2 pounds)
- 1/4 cup lemon juice
- 1/2 cup water
- 1/2 cup granulated sugar (optional, adjust to taste)
Instructions
- Prepare the fruit by peeling, coring, and chopping apples into inch pieces. Hull strawberries and crush them lightly with a fork or potato masher.
- Combine apples, strawberries, water, and optional sugar in a large pot or Dutch oven. Place the pot over medium heat and bring to a simmer.
- Cook the fruit mixture, stirring occasionally, until apples are completely tender, about 15 to 20 minutes. You should hear a soft bubbling sound as it cooks.
- Remove the pot from heat and use a tool to achieve your preferred texture. A potato masher creates a chunky sauce, while an immersion blender makes it smooth.
- Stir in the lemon juice thoroughly to ensure even distribution. This acid is crucial for both flavor balance and safe canning.
- While the sauce is hot, ladle it into sterilized canning jars, leaving a half-inch of headspace. Wipe the jar rims clean with a damp cloth.
- Secure lids and bands, then process jars in a boiling water bath canner for 20 minutes. Start timing once the water returns to a full boil.
- After processing, turn off the heat and let jars sit in the canner for 5 minutes. Use a jar lifter to remove them and place on a towel-lined counter.
- Allow jars to cool undisturbed for 12 to 24 hours, then check seals by pressing the center of each lid. Properly sealed lids will not flex up or down.
- Label cooled jars with the date and contents before storing them in a cool, dark place. Your homemade strawberry applesauce is now ready for future use.
Nutrition
- Calories: 80 kcal
- Protein: 0.5 g
- Fat: 0.2 g
- Carbohydrates: 21 g
- Sugar: 16 g
- Fiber: 3 g
- Sodium: 1 mg
- Cholesterol: 0 mg
Cooking Method
This recipe employs a stovetop simmer to break down the fruit quickly and efficiently. For a hands-off approach, you can adapt it for a slow cooker by cooking on low for four to six hours.
Tools Needed
- Large pot or Dutch oven
- Potato masher, immersion blender, or food processor
- Canning jars (pint or half-pint size) with lids and bands
- Water bath canner or large stockpot with rack
- Jar lifter
- Canning funnel
- Ladle
- Clean towels and cloths
Understanding the why behind each step ensures consistent results and safe preservation. Let’s examine the key ingredients and their roles in this recipe.
Apples and Strawberries
Apple Varieties
Choose apples based on your desired flavor profile and sweetness level. Sweet apples such as Honeycrisp or Golden Delicious minimize the need for additional sugar.
Tart apples like Braeburn or Jonathan add a pleasant sharpness that complements the strawberries. Their firm flesh also holds shape slightly, offering a chunkier texture if desired.
Sweet and Tart Options
Fuji and Gala apples contribute high natural sugar content, reducing added sugar requirements. Granny Smith apples provide a bright acidity that balances the strawberries’ sweetness.
Softer varieties like McIntosh break down easily, creating a smoother sauce with minimal blending. Firmer apples such as Rome require longer cooking but maintain more structure.
Strawberry Preparation
Fresh, ripe strawberries yield the best flavor and vibrant color for your applesauce. Hull them thoroughly to remove the green stem and any white core.
Crushing the berries before cooking helps release their juices and speed up the breakdown. You can use a fork, potato masher, or even pulse them briefly in a food processor.
Frozen Berry Use
Frozen strawberries are a convenient alternative when fresh ones are out of season. Thaw them completely and drain any excess liquid before adding to the pot.
This prevents the sauce from becoming too watery and diluting the concentrated fruit flavor. Adjust cooking time slightly as frozen fruit may cook faster.
Canning Process
Acidification with Lemon Juice
Lemon juice is non-negotiable for safe water bath canning of this low-acid fruit mixture. It lowers the pH to a level that inhibits harmful bacterial growth like botulism.
Always use bottled lemon juice for consistent acidity, as fresh lemon juice can vary. Stir it in thoroughly after cooking to ensure even distribution throughout the sauce.
Water Bath Steps
Sterilizing jars before filling eliminates any microorganisms that could spoil your preserves. Boil jars and lids for at least 10 minutes or run them through a dishwasher cycle.
Maintaining a full boil during the processing time is critical for creating a vacuum seal. This heat treatment destroys any remaining yeasts, molds, or bacteria in the jar.
Headspace and Sealing
Leaving half an inch of headspace allows for expansion during boiling and contraction during cooling. Too little space can cause siphoning, while too much may prevent a proper seal.
After processing, cooling jars slowly on a towel prevents thermal shock that could crack the glass. The distinctive “pop” sound indicates a successful seal as the lid contracts.
Nutritional Insights
Vitamins and Minerals
Applesauce is a good source of dietary fiber, particularly pectin, which aids digestion. Strawberries add a significant amount of vitamin C and manganese to the mix.
This homemade version avoids artificial additives and allows control over sugar content. You can enjoy a serving with only natural sugars from the fruit itself.
Dietary Adaptations
For a sugar-free version, simply omit the added sugar and rely on the fruit’s natural sweetness. Using sweeter apple varieties makes this adaptation more successful.
Those monitoring sodium intake will appreciate the minimal sodium content in this recipe. It fits well into heart-healthy and low-sodium dietary plans.
Variations and Methods
Small Batch Version
If canning seems daunting, you can make a small batch for immediate consumption. Simply halve the recipe and store the cooled sauce in the refrigerator for up to a week.
This method skips the lemon juice addition if not canning, allowing you to adjust acidity to taste. It’s perfect for testing flavor combinations before committing to a full canning session.
Slow Cooker Method
A slow cooker simplifies the cooking process by allowing unattended simmering over several hours. Combine all ingredients except lemon juice in the crock and cook on low for four to six hours.
Once the fruit is soft, stir in the lemon juice and proceed with blending and canning as usual. This method is ideal for busy days when you can’t monitor a stove.
Texture Tools
A food mill produces a perfectly smooth sauce by separating skins and seeds from the pulp. This tool is excellent if you prefer not to peel apples beforehand.
Immersion blenders offer quick control over consistency directly in the pot, minimizing cleanup. Potato mashers provide a rustic, chunky texture that some people prefer for applesauce.
Storage and Usage
Shelf Life and Storage
Properly canned strawberry applesauce will maintain quality for up to one year in a cool, dark pantry. Always check for seal integrity before consuming and discard any jars with bulging lids or off odors.
After opening, refrigerate the sauce and use it within one week to ensure freshness. You can also freeze opened applesauce in airtight containers for several months.
Serving Suggestions
This applesauce serves as a versatile side dish for pork chops or roasted chicken. It also makes a wholesome afternoon snack or a simple dessert topped with yogurt.
Incorporate it into baking recipes like muffins or cakes as a natural sweetener and moisture agent. You can even swirl it into oatmeal or yogurt for a fruity boost.
Frequently Asked Questions
Can I use frozen strawberries for this recipe?
Yes, frozen strawberries work well; thaw and drain them before use to prevent excess liquid. Adjust cooking time slightly as they may break down faster than fresh berries.
What is the best way to achieve a smooth consistency?
An immersion blender directly in the pot creates a uniformly smooth sauce quickly. For a seed-free texture, pass the cooked fruit through a food mill before canning.
How long does canned strawberry applesauce last?
Properly processed jars can be stored for up to 12 months in a cool, dark place. Always inspect seals before use and refrigerate after opening for up to a week.
Is this recipe safe for water bath canning?
Yes, the addition of lemon juice provides the necessary acidity for safe water bath canning. Follow processing times precisely to ensure destruction of pathogens.
Can I omit the sugar entirely?
Absolutely; the natural sugars in apples and strawberries are often sufficient. Choose sweet apple varieties like Fuji or Gala to enhance sweetness without added sugar.
What are the nutritional benefits of homemade applesauce?
Homemade applesauce is rich in fiber, vitamin C, and antioxidants from both fruits. It contains no artificial preservatives and allows for control over sugar and sodium levels.
How do I adjust the recipe for a small batch?
Halve all ingredients and follow the same cooking steps without the canning process. Store the cooled sauce in the refrigerator for immediate use within a week.
What tools are essential for canning this applesauce?
Essential tools include a large pot, canning jars with lids, a water bath canner, jar lifter, and funnel. A potato masher or immersion blender is needed for achieving the desired texture.