Kids and adults alike love applesauce, but this recipe takes it to the next level with sucanat and a vanilla bean.
For this recipe, start with your favorite apples! feel free to use multiple varieties.
I used organic gala apples I purchased in bulk from Azure Standard. The steps to make this applesauce are very simple. I will even include canning directions in the recipe card. To watch the entire process via YouTube, click here.
HOW TO
First, you’ll need to peel, core, and cut up your apples. I used a vegetable peeler, but an apple peeler and corer would have come in handy! Throw all your apples into a pot.
After that, slice open a vanilla bean lengthwise. I purchased my vanilla beans through Amazon. Get them here. Scrape all of the paste and add it to the pot of apples along with the vanilla bean and some lemon juice.
Put the pot in the stove, along with a little water poured in the pot to prevent sticking. Cook over medium heat covered for about 20 minutes until soft.
Remove vanilla bean. Mash or use an immersion blender to blend until you obtain the consistency you want.
Jar and process in a water bath canner 20 minutes. Enjoy!
Vanilla Bean Applesauce: Canning Recipe
Vanilla bean enhances the flavor of this delicious applesauce!
Ingredients
- 9-12 pounds of apples
- 1 vanilla bean
- 2/3 sucanat or brown sugar
- 2 TBSP lemon juice
- Water
Instructions
1. Rinse your apples. Peel, core, and cut them into pieces. Add the pieces to a large pot. Pour 1/2-1 cup of water in the pot to prevent sticking. Pour over lemon juice. Fill a water bath canner and put over medium heat. Prepare jars, lids, and rings.
2. Scrape vanilla bean paste and add to pot along with the vanilla bean. Add sucanat or brown sugar. Set heat to medium and cover. Let cool down 20 minutes or until soft, stirring occasionally.
3. Once the apples are soft, remove vanilla bean and use a food mill or immersion blender to get sauce to the desired consistency. Remove from heat.
4. Fill prepared canning jars to 1/2 inch headspace. Wipe rims with vinegar. Add lids and rings, screwing rings to fingertip tight. Add to warm canner. Bring to a boil and process 20 minutes.
5. Once done, turn off heat and wait 5 minutes. Remove and store without rings ONCE jars have sealed.
Some links above are affiliate links.