Marks of Motherhood

Hello fellow foodies,

I know I’ve said it before but you guys the instant pot is a game changer! We made applesauce in it today and canned it! 

The most time consuming part was cutting and peeling our apples since they’re homegrown with imperfections. Super fast if you have an apple corer/peeler though. 

Smells like apple pie in our kitchen right now 😍

Applesauce Recipe: (original recipe)

• 4lbs of apples;cored, diced & peeled
• 1tsp lemon zest
• 1/2 tsp cinnamon (maybe a dash more)
•  1/4 tsp salt 
• 1 cup of water

Mix together in instant pot.

 Set on manual high pressure (sealed) for 8min. Quick release and stir. 

This recipe filled up 3 half pint jars with a couple servings leftover that we gobbled up. 

Canning– (video resource)

Put boiling water in jars we used 3 half pint jars. I just microwaved some water and poured it in them. Jars need to be hot. 

When applesauce is done. Dump out water from jars and fill with applesauce. Leave 1/4in head room and wipe off edges. Screw on lids just until you feel resistance. 

Quickly rinse out instant pot. Place trivet in your instant pot add water to trivet line. 

Set instant pot to steam (normal high pressure 10min). 

Place jars in instant pot. 

Place lid on and make sure it’s set to venting NOT sealing. Wait for float valve to go up and set your timer. 

Note: Our altitude is close to sea level so we did 12min. Unplug instant pot and wait for your float valve to drop(about 2min). 

Remove cans and let cool at room temperature up to 12hrs until they pop and seal. 

Ours sealed pretty quickly. 

Enjoy 😘 If you choose not to can the applesauce you can keep it in the fridge(up to 10 days) or freezer (up to 6 months). 

Happy apple picking,