September 18, 2011
There’s nothing like making homemade applesauce that says fall and since I’m working on making some more this weekend, I thought it would be a good time to repost how we make it. So simple – if you’ve never made your own, carve out some time this month to try it – you’ll be glad that you did.
Ingredients (to taste and to size of batch of applesauce):
apples – I used 2 pecks and got 6+ quarts of applesauce
fresh lemon juice
stockpot (I had to use 2 pots for 2 pecks of apples)
potato masher – to break down apples as they are cooking
storage containers for freezing
(If you don’t have one of these, you should buy one – huge timesaver and makes anything apple fun in the kitchen for the kids.)
Peel, core, slice – if you have the above tool, this is one step – you can also just peel, core and chunk the apples to keep it easy peasy.
Sometimes the apple corer/peelers have a hard time with softer apples – which these were – so I cut a little starting point for the apple and they peel easily.
Put apple slices in large pot with a little water – I start with about a half of a cup of water and just add as needed, depending on desired consistency.
Add juice of about half to a whole lemon
After the apples have cooked down, add sugar ( start with about 3/4 cup), about 1 teaspoon of vanilla and cinnamon to taste.
Cook down a little more to desired consistency and mash with a potato masher or large spoon – adjust sugar and flavors.
Even though I am not canning these, I used my canning thingy to add the sauce to the wide mouth jars – no drips or sticky sides.
Did you know that you can put canning jars in the freezer for storage? That’s where these jars are going. Just make sure that you are cooling the sauce completely before adding to the jars and add add plenty of headspace on the jars.
What’s your best homemade applesauce tip? Have a favorite method?
I must be pretty dense. It would never have occurred to me to put canning jars in the freezer! Your recipe looks yummy!
Kansas Amy Says
Thanks for sharing! I was just looking for some new apple recipes. I see you used Penzey’s Cinnamon and Vanilla.. I love Penzey’s!!
Clean Mama Says
LOVE Penzeys! Aren’t their spices the best?
Debbie Lester Says
So if you are freezing the applesauce you don’t have to process the jars for closure?
Clean Mama Says
Right Debbie – no processing necessary!
I like to use Cortlands because they don’t brown quickly.
I just made applesauce a couple weeks ago, but now as I have more ready on my trees and pears leftover, I think I’ll make some apple/pearsauce. I have one of these: http://www.amazon.com/Victorio-VKP250-Model-Strainer-Sauce/dp/B001I7FP54/ref=sr_1_10?s=home-garden&ie=UTF8&qid=1316641785&sr=1-10
and it makes it so easy and slick. No need to peel or slice apples first, just cook them dump them in and the sauce comes out one place and the peels and stuff come out the side.
Kimberly @ THE BROWN EYES HAVE IT