Canning - Applesauce and Apple Peel Jelly

I've been learning how to can this season and my sweetheart of a husband bought me a pressure canner this weekend.  We've been debating for a while now.  I really didn't want another pressure cooker, since ours exploded last year.  However, unless I wanted to be limited to canning acidic foods, I had to "get-ovah-it", so that was that. 

Anyway, while we were in Pennsylvania early last week, we bought a little more than 10 pounds of mixed apples.  I made applesauce and apple peel jelly.  A couple of my friends asked me to share the recipe, so I thought I'd post it here in case anyone else is interested. 

Applesauce and Apple Peel Jelly

Special Equipment:
*Pressure Canner
*Boiling Water Canner
*12 Hot, Sterile Jelly Jars (half-pint)
*8 Hot, Sterile Canning Jars for applesauce (pint)
*Slowcooker (at least 8 quart size)

Ingredients:
10 lbs of mixed variety apples
Bottled lemon juice concentrate
7 cups sugar
1 package fruit pectin
2 cinnamon sticks (optional)
Vanilla extract

Process:

The applesauce and the jelly are created from the same 10 pounds of apples, so the beginning steps will be completed together.

1. Pour 2 quarts of water plus 2 tablespoons of lemon juice into a dutch oven.
2. Pour a quart of water plus 1 tablespoon of lemon juice into a large bowl.
3. Pour 2 cups of water, 1 tablespoon of lemon juice and 1 tablespoon vanilla into a slowcooker set on high. I prefer unsweetened applesauce. If you prefer to sweeten, add 1/3 cup sugar to the juice mix.
4. Wash all 10 pounds of apples and set aside.
5. Core, peel and rough chop each apple.
6. Put the core and the peels into the dutch oven, making sure the liquid covers the solids.
7. Put the chopped apple into the bowl of water and lemon juice. As the bowl fills with apple pieces, transfer them to the crockpot. (I use a colander inside the bowl). Don’t skip the soaking though. The acidic water will help prevent them from turning too brown.
8. Let the apples cook in the slowcooker for at least 3 hours on high. Stir a couple of times to move the top pieces into the bottom. The liquid will NOT cover the apples in the slowcooker.
9. While the apples are cooking in the slowcooker, start the jelly.
1. Bring the pot of peels and cores to a boil, stirring occasionally, and boil for at least 20 minutes. Continue boiling until it is reduced to about 2/3.
2. Turn off the heat and remove the pot from the burner.
3. Stir in 2 cinnamon sticks, if desired.
4. Put the lid on and let the pot sit undisturbed until it is cool, or even overnight.
10. After the apples have cooked in the slowcooker for 3 hours, use a potato masher to mash them. If they are not completely mashable, allow them to cook in 30 minute increments until they are fully cooked (similar to a cooked potato). I like my applesauce chunky rather than smooth. If you prefer smooth, process in a food processor until they are the consistency you like.
11. Return the apples to the slowcooker, keeping them on high while you prepare the pressure canner according to your canner manufacturer’s directions.
1. For safety, the applesauce should be processed in a pressure canner only.
2. Once the pressure canner is ready, fill 8 pint jars with the hot, bubbly applesauce, leaving ½” headspace.
3. Process for 8 minutes.
4. After the canning process is over and the pressure is off (again, follow the manufacturer’s directions), set the jars in a draft free place for 24 hours before disturbing them.
5. After 24 hours, check seals. If they are sealed properly, wipe them down, label the jars and store them. If they are not sealed properly, either reprocess according to manufacturers directions or store in the refrigerator and eat within a week.
12. Prepare the boiling water canner for the jelly.
13. After the mix has rested until cooled, pour through a strainer to separate the solids from the liquid. Patience is key. If you force it through, the jelly will be cloudy (but it won’t affect the taste).
14. Measure the remaining liquid.
1. If there is more than 5 cups, discard the excess. (You can also drink it after you reheat it to boiling and let it cool).
2. If there is less than 5 cups, return everything to the pot, add more water and bring back to a boil for at least 15 minutes. Let it cool and strain again.
15. Once you have 5 cups of strained liquid, return it to the cooking pot and stir in one pouch of pectin. Bring it to a rolling boil on high heat and keep it boiling while you continue.
16. Pour in 7 cups of sugar, stirring continuously to dissolve it. Once dissolved, return to a rolling boil and keep it boiling for 2 minutes. Make sure it is a hard boil.
17. Turn off the heat and remove the pot from the burner.
18. Pour the jelly into 12 prepared half-pint jelly jars, leaving ½” headspace. Wipe the rims, seat the lids and put the rings on finger-tight. Process in boiling water for 10 minutes.
19. After processing, remove the jars from the water and set them in a draft free place for 24 hours before disturbing them.
20. After 24 hours, check seals. The jelly may take up to 2 weeks to set. Don’t worry if it appears runny. If they are sealed properly, wipe them down, label the jars and store them. If they are not sealed properly, either reprocess or store them in the refrigerator and use within 2 months.
1. To reprocess any that did not seal, open the jars and empty the jelly into a pan.
2. Prepare the boiling canner.
3. Reheat the jelly to boiling and boil hard for 1 minute.
4. Re-pack in hot, clean jars with new lids.
5. Process for 10 minutes.