This applesauce recipe is a delightfully simple family favorite. We are going through it so fast I am planning another trip to the farm this week for more apples to make a few more batches!
Homemade applesauce is a perfect way to capture that fresh-picked, perfectly ripe, natural sweetness of a fall apple - and enjoy it all year (if you can keep it in your pantry long enough). You control the ingredients here which lets you keep it simple and sugar free. And, your house will smell oh-so-good when you cook it!
Yield: 8 pints
You'll need:
12 pounds of apples (about 36 medium) go for organic, local and fresh picked, if possible - I use Galas
Water
4 tablespoons of bottled lemon juice
2 tablespoons of cinnamon
8 pint sizes jars with lids and bands
A large saucepan or slow cooker
An immersion blender
Kids can help! Put 'em to work! Apple picking is a perfect fall family activity, and a great opportunity to teach kids where our food comes from. Letting them help you pick the apples and then help measure, stir and mash is a cool chance for them to understand the farm to table relationship we have (or should have) with our food.
Get to work:
Put your clean jars and lids on a low simmer, do not boil.
Get your waterbath canner going so it will be boiling when you are ready.
Wash those farm fresh apples.
Peel, core and chop them. Sprinkle with an ascorbic acid fruit preserver to keep from browning.
You can cook them faster on the stove top or slow things down and savor the smell with your slow cooker.
Put your apples and cinnamon into the pot or crock with some water - just enough to keep them from sticking to the bottom.
Pot: Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally until apples are tender. (20 minutes or more or less depending on the apple.)
Slow cooker: Cook on low for two to three hours, stirring and mashing with a potato masher every 30 minutes until apples are tender.
Use an immersion blender to get the consistency you want.
Add lemon juice.
Pot: Bring back to a boil over medium-high heat, stirring frequently. Maintain a gentle boil over low heat while filling jars.
Slow cooker: Cook on high for one more hour, stirring frequently. Keep your crock on high while filling jars.
Pour hot applesauce into hot jars.
Leave 1/2 inch headspace.
Remove air bubbles. Wipe rims. Center lids on jars. Apply band until fit is fingertip tight.
Process jars in a boiling water canner for 20 minutes. Remove jars and cool undisturbed for 24 hours. Check lids for seal and store up to one year.
Enjoy this fall favorite!
Recipe adapted from Ball®. I make no guarantees about its safety. Please see this link to learn about canning food safely: http://extension.missouri.edu/p/GH1451
Follow all manufacturers instructions for canning jars, lids and bands. Adjust boiling times as needed for high altitude.
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