Canning Recipe

We pick tart cherries in door county every year and there’s always plenty to go around for several new canning recipes. In this recipe I was trying to make something that would go good as a quick and easy sauce to add to meats, or desserts when time is running short. I wanted it to be comforting yet sugar free. This one turned out great and was delicious on baked chicken AND in homemade Almond Milk Ice Cream.

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Cherry Apple Sauce
The easiest canning recipe you’ll ever try.
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Course Dips & Sauces
Prep Time 10 minutes
Cook Time 60 minutes
Servings
pint jars
Ingredients
Course Dips & Sauces
Prep Time 10 minutes
Cook Time 60 minutes
Servings
pint jars
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First, in the large stew pot over medium-high heat combine the cherries, apples, cinnamon sticks, lemon juice, and sea salt. Bring to simmer. After 3 minutes of simmering reduce heat to low and continue to simmer for 60 minutes. Remove from heat and set aside.
  2. In the large canning pot add your canning jars and lids. Fill pot with water covering the jars completely plus at least 1" of water to cover them. Over high heat boil jars for 10 minutes.
  3. While jars are boiling set up your canning station. Lay a large soft towel next to your stove that you can easily transfer your jars to. Have tongs available to easily and safely remove the hot jars from the boiling water. Set your pot with the cherry/apple sauce next to the towel with a large ladle to spoon the mixture into the jars.
  4. After 10 minutes, using the kitchen tongs, remove your jars from the boiling water. Fill each with cherry/apple sauce 1/4 inch from the top edge.
  5. After all jars are filled, using the kitchen tongs remove the lids from the water and dry thoroughly without touching the lids. Cover each jar and ensure it is sealed tightly.
  6. Place sealed jars back in the canning pot and boil for 15 minutes.
  7. Using tongs, remove jars from the canning pot and place on the soft town to cool and dry.
  8. After cans have been cooled completely you can ensure a tight seal by pressing on the center of the lid. If if moves and makes a popping sound your jar has not been sealed and will not store safely.
  9. Store jars in a dry cool place until you are ready to use. They will keep safely if they have been canned correctly for 18 months.
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