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Apple Fruit Caramel Sauce *for canning

9/8/2018

2 Comments

 
Caramel Sauce for Canning
Caramel Sauce for Canning *uses Apple Puree
  You cannot 'Can' traditional caramel sauce for safety reasons (the cream and the butter are unsafe for shelf stability.) That being said, you can turn fruit purees into caramel sauces for CANNING!!  This recipe is for apples but, pears, strawberries, blackberries and other fruit purees all work great.   Enjoy! Diane 

Ingredients: 
1 lb. ripe apples, I used Fuji 
1/2 teaspoon finely milled sea salt
1 1/2 cups granulated sugar 
water

Yield: 2 half-pints 


     Peel, core and chop the apples. Place them in a blender with the salt and 2 tablespoons water. Puree until smooth. You should have about 1 & 1/2 cups puree. 
     Combine the sugar with 3/4 cup of water in a saucepan. Place over medium-high heat and simmer for 15 to 20 minutes, until the sugar reaches 250°F and darkens to the color of a tarnished copper penny. Do not stir the cooking syrup; instead, holding the handle of the pot, gently swirl it to move things around.  This mixture is extremely HOT! Do NOT touch spills or drips! 
     Once the syrup has reached 250°F, remove the pot from the heat and carefully stir in the fruit puree. It will bubble, spatter, and appear to seize up, so take care! Stir the puree into the sugar until it is a smooth sauce and return the pot to the heat. Continue stirring and cooking until the apple caramel sauce reaches 218°F
     Remove the caramel from the heat and funnel into the prepared jars, leaving 1/2-inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes, or according to your altitude. 

     Note: If your caramel sauce gets too firm to drizzle easily, place the jar in a pan of lukewarm water and slowly bring it up to a simmer, until the sauce relaxes enough to be pourable.

Recipe Courtesy of Mrs Wages 
Photos by Canning and Cooking at Home 
2 Comments
Jennine Quiring
8/17/2022 05:38:14 pm

I am new to canning and want to try this to enter into the CA state fair. In most fruit recipes for canning I see that acid (lemon) is required for safety. Why is no lemon used in this recipe,

Reply
Diane link
8/17/2022 06:23:36 pm

Not sure where you see you need acidification. Please let me know what recipe and source your looking at…this recipe is from Mrs Wages BUT, Fruit Purées by NCHFP also do not add acid…

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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP to ensure Canning Safety. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email