Today kicks off an extravaganza of applesauce recipes, just in time for apple season! I spent last week experimenting and formulating some delicious new canning recipes and today I’d like to share the first one with you:

This Honey Vanilla Bean Applesauce recipe is warm, fragrant, and simply delicious. It uses wholesome ingredients and will stock up your canning shelf so you can enjoy it all winter long.

What You Will Need:

• 10 pounds apples
• 2 vanilla beans
• 1 1/4- 1 1/2 cups honey
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• double boiler or 2 large pots (1 must fit inside of the other)
• food mill or Sauce Master
• canning jars, lids, bands
• water bath canner

Directions:

• Put about an inch of water in the bottom of your double boiler (visit my Canning Applesauce post on how to make your own double boiler using 2 large pots). Then set in the top pot of your double boiler and add 2 cups of water. Next, wash and quarter your apples and add them to the pot. Split the 2 vanilla beans, scrape them out and add both the seeds and pods to the pot with your apples.
• Cover and heat over high heat until the water in the bottom of your double boiler begins to boil, then turn to low. Allow to simmer for 1- 1/2 hours, stirring the apples occasionally to help the softening process along.
• Once the apples are softened, discard the vanilla bean pods and run the apples through a food mill or sauce master. Put the puree into a large bowl.
• Stir in the honey (to taste), salt, and cinnamon. Carefully pour into hot jars and use a non-metallic utensil to remove air bubbles. Affix lids and bands and process in a boiling water bath canner: 15 minutes for pints or 20 minutes for quarts. Remove to wire racks or layered towels to cool. Store in a cool, dry, dark place.

Makes 9 pints.

Check back again on Wednesday this week for another new applesauce recipe!

Shared at:

The Art of Homemaking Mondays #72

Good Morning Mondays Linkup