There are some things in life that really make me feel old. Most of the time I feel pretty young, not even my age of 31. Like the way that I giggle every time someone says “duties”.

Hehe.

But one of those things that I feel really dates me is the fact that I have become addicted to canning.

There, I said it.

My mom taught me how to can last year and all year I have looked forward to this season to can applesauce, jam, pickles, and tomatoes again.

We use a steam canning method and it is surprisingly simple to do! I definitely encourage you to give it a try, and when you do this pear applesauce should be on your list.

5 from 1 vote

Print

Pear Applesauce

A simple applesauce with the added bonus of pears. Canned using a steam canner method.

Author: Justine Young

Ingredients

• 10 pounds of apples peeled and cut
• 10 pounds of pears peeled and cut

Instructions

Applesauce

1. Pour a small amount of water in a large pot, an inch at most. Then add in cut up apples and pears. Cover with a lid and allow to cook down, checking periodically to stir and make sure the water hasn't boiled off.
2. Once apples and pears are soft, ladle them out and add to food processor. Blend until you've reached desired consistency. Add water from the pot if needed.

Canning

1. Prepare your steam canner by filling the bottom with water and placing the stove over medium-high heat.
2. Place your clean, empty jars and lids in a sink of hot water. Once they are hot, take them out one at a time and fill nearly to the top with applesauce. Fill past the threaded top, but not all the way. Wipe the edge of the jar clean and screw down the lid "finger tight", meaning don't use your full force to screw it on tightly.
3. Place your jars in your steam canner once it's ready and cover to "process". Processing times will vary depending on elevation, for me it's about 25 minutes. Google "steam canning processing times" for more information.
4. Allow to sit on the counter and cool. Lids will "pop" as they seal down more. Then tighten lids the rest of the way.

Recipe Notes

The amount that this yields will vary depending on the size jars that you use and how watery you like your applesauce.
You cannot reuse lids that have been used for canning before.

Also, does anyone else wonder why it’s called canning and not jarring??