Making and Canning Cinnamon Applesauce Using the Pulp from your juicer!

​This post contains affiliate links.  If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you.  All opinions expressed are our own.  Thank you for your support.

    Last Spring, I told you about my new centrifugal juicer on this post.  I have been using it more and more and loving it! 

     Lately, with all of the canning I've been doing, I've used it to finish off the last bits of fruit to make peach nectar and apple juice.  I have to tell you that fresh pressed apple juice is fantastic.  The only problem is that the small amount of solids that do make it into the juice, form a strange looking foam on the top of the container.  I skimmed some of it off, but it was impossible to get it all.  Then, I started straining the juice through a flour sack towel and that helped quite a bit, but there was still a little foam left.  The juice tastes so good that we don't mind the foam, but I wanted to give you a heads up! 

     May son and daughter-in-law on the other had use a steam juicer and they had no foam on their apple juice.  So, I may have to look into one of those for canning apple juice. 

      The apples I have been canning lately are from said son and daughter-in-law's fuji apple tree.  After my first attempt at juicing apples, I asked them about the foam problem.  They informed me then that they had no foam AND that they used the pulp from their juicing to make applesauce! 

     MIND BLOWN!  Just think of it, using the same apples for 2 products!  And, not only that, you could save your cores and peels (I peeled mine to help eliminate the foam), to make Apple Scrap Jelly, like I showed you on this post! I just love this idea of using everything as much as possible to A.) Save Money B.) To feed my family C.) To be prepared for the future  D.) To share with others E.) To eliminate waste F.) To feel accomplished!  Can you think of more reasons?  I JUST LOVE CANNING AND PRESERVING! 
​

Here's a Tip:
     When bottling apple juice, you must water bath process it or else it will ferment and become alcoholic.  Check the seal on your jars afterwards to be sure no air is apple to get in.  I love the juice fresh squeezed, but when you get a few jars that you won't be drinking right away, be sure to process them for 15 minutes. 

     So, I've seen lots of recipes for making applesauce out of the pulp from steam juicing.  But, I wanted to do the same thing with my centrifugally juiced pulp.  So, I came up with my own recipe of course and I'm going to share it with you. 
​

     First, here are a few basic instructions:

• I peeled my apples in order to help cut down on the foam formed with the small solids left in the juice.  Plus, since I was planning to make applesauce, I didn't want any floating peels in the sauce. I used an apple peeler corer like this one. 
• After juicing the apples, save the pulp and put it into a large pot.
• You are going to be pretty much eyeballing this recipe because it is impossible to know how big your apples are and how much pulp you will end up with.  In the recipe I have given you approximate amounts to act as your guide.  
• When you add the water, make sure you have enough to make the mixture liquid enough to stir and boil, but not too thin.  The sauce  will thin down as it cooks and when you blend it.

The pulp after add the water. There are still solids in there that need to cook down.

• I sweetened my applesauce with sugar.  You can also use honey, Stevia, brown sugar or maple syrup. Or, leave it unsweetened, depending on the sweetness of your apples. 
• I used an immersion blender to break down my apples into a thinner sauce after the sauce had simmered.  You can also use a food mill, blender or food processor.  I like the immersion blender because I can leave the sauce in the same pot to blend it.  Less mess! But if you want a really smooth applesauce, you should use one of the other options because the immersion blender won't get it totally smooth.

My applesauce after using the immersion blender. The consistency was just what I wanted. If you want it thinner, add a little more water.

• Next, ladle the sauce into clean and sterile quart jars.  I was able to get 4 quarts of applesauce plus a little extra bowl to eat with dinner!  Put on the lids and process for 25 minutes.  I processed my applesauce and my apple juice at the same time.  I don't think it hurt the juice to go a bit longer than required.  
• Of course, being me, I made labels to go on the top of the jars! I'll share that pdf with you! 

Click this photo to get the pdf file for the labels. I used Avery 2.5" round labels #27953. This size fits best on wide mouthed jars.

     All of my jars pinged and they look beautiful! I'm getting more apples soon and  I can't wait to make more of this delicious applesauce! It goes so well with ham and other pork cuts.  I also know that my grandchildren will love it!   
​

Other ways to enjoy apples: 

• Canning Apples 2 Ways
• Apple Crisp
• Apple Scrap Jelly
• Crockpot Apple Butter
• Cinnamon Roll Dutch Apple Pie