For applesauce: I've been reading through lots of old threads. The recipe I have calls for 3 lbs of peeled and chopped apples, water, sugar and 1 tbsp of lemon juice ... all of which sounds approved and safe, basically just boiled down. Then BWB for 20 minutes??
There are variations suggested too, though, about adding pomegranate juice instead of the water to make Pomegranate Applesauce for example. I assume this would be safe as well, as long as the amount of liquid remained the same?

And for Cider ... I searched this site but couldn't find much on canning Apple Cider. Is this because most people don't do it, or am I just missing the recipes. Is it safe to BWB can?

I might try a variation or two of apple butter later on, if I have the time and enough apples ... but I think 3 apple recipes are enough to start with for my first year :)

Apple cider can be canned without a problem, but as soon as you can it, it becomes apple juice and loses much of the "cider" quality. I press my own cider and I freeze it because of that.

Annie

Why does the cider lose it's quality when you can it, and becomes juice? Is it because of the heat when processing? Does it lose the texture, the color, the fresh taste? Most cider has to be pasteurized, which is also a heat treatment, isn't it? Does it lose any of the quality when freezing? I know some recipes are better canned, and some are better frozen ... my freezer is getting crowded, so I was looking for apple recipes that I could can instead. I don't want to can apple juice though, lol.