Blueberry or Strawberry Applesauce

READY IN: 1hr 20mins
YIELD: 10 pints




  • Prepare your apples - I use one of those apple corer/slicers that cores the apple and cuts it into 8 slices in one fell swoop which cuts down on my prep time considerably. I use a food strainer to remove the peels later so I don't bother peeling at this point but you can if desired.
  • Put prepared apples into a very large stockpot and add about 1/4 inch or so of apple juice to the pot just to get the apples started and prevent them from scorching on the bottom. Heat apples over medium-high heat stirring frequently until the apples are softened.
  • While apples are cooking prepare the berries of your choice. Place the berries in a blender (you might need to work in 2 batches) and add a little bit of apple juice just to get them to puree nicely. Set aside the berry puree.
  • Run the softened apples through a food mill or a food strainer (I use the food strainer attachment for my KitchenAid Mixer which works beautifully) to create a thick applesauce.
  • Drain off the liquid from the stockpot and add the strained applesauce back to the pot. Add the berry puree and mix well. Heat the mixture over medium heat to boiling and boil for a couple of minutes.
  • Remove from heat and ladle applesauce into hot jars, leaving 1/2 inch headspace. (This tends to make a bit of a mess during processing and I have found that it helps to fill jars to just shy of 1/2 inch from the top.) Process for 15 minutes in a boiling water bath - adjusting processing time for altitude.