Apple Sauce Question

[Shandy]

I am really having a hard time getting this year's apples to the correct sweetness. It turns out twice as sweet after the cooking part. I have no idea how sweet it is in the jars since I haven't opened one yet. But the sauce I've cooked up so far is way too sweet for my taste. It tastes fine until the sugar is absorbed and then WOW!

 

I am thinking of canning all unsweetened applesauce and then adding sugar and spices *after* I open each individual jar.

 

Have any of you tried that? Any suggestions?

[Violet]

That is how I do mine for myself, just can plain. I add Splenda when I open the jars.

Works really well. I can also put in sugar for my husband if I run out of his sweetened kind.

 

[kathy003]

I was just talking to my Aunt today about adding sugar before we can it or after. She said years ago she just canned apples plain, then added to taste once it was opened.

 

 

[PoGo]

Shurleen, it's ok to can applesauce without sugar. Sugar is added to taste, if at all.

 

http://www.uga.edu/nchfp/how/can_02/applesauce.html

[Darlene]

I don't add sugar to my applesauce. I like the natural flavor and it's healhier anyway.

[Shandy]

Thanks, ladies. That's what I'm going to do then. I've always canned with a little sugar, but this year it tastes like a *lot* of sugar, and it's a bit like eating apple pie if I put spices in it. Which is nice, but it isn't applesauce. Well, not the kind I'm used to anyway.