Personally, I’ve never cared for jarred applesauce. Glenn and the kids have no problem eating Mott’s, but I’ve never been one to like it. I think it’s that “baby food” texture I don’t care for. Homemade applesauce is another story. Foremost, I like the fact I know exactly what is in it. Also, I can control the texture. I have made applesauce for years, but never canned it for unknown reasons. Surprisingly, for the recipe, nothing is done differently. It is made exactly the same, it just has to go through the hot water bath processing to be shelf safe. Easy. Simple. Homemade. One of my favorite kitchen gadgets of all time is the “Apple-Peeler-Corer-Slicer”. A mouthful I know. When it comes to making apple pies or applesauce this gadget in invaluable to me. I love how easy it is to use and how quickly it gets all the jobs done with a simple dozen or so cranks of the handle. Voila! I pile of peeled, cored and sliced apples to use. When my kids were young they absolutely loved eating the skinny strands of peel – nothing went to waste back then! The other gadget I use when making applesauce is my immersion/stick blender. It makes the job so, so easy. Not over doing the pureeing leaves me with a nice chunky applesauce, the way I like it. The farm we have down the street [where we buy our corn] also has an apple orchard and cider mill. The season is just beginning. This comes as quite a blessing, as last year’s apple season was a no show here in Michigan. After unseasonably warm temperatures is February and a hard frost in March, all of the apple blossoms died, hence no apples. But this year is looking great. We’ve already acquired pounds and pounds of apples. So I got busy in the kitchen 🙂 If you’ve never made homemade applesauce, now is the time. It is so easy to make, and you don’t have to can it if you’ll be consuming it within a few days. This recipe made 4 pints of applesauce.
6 pounds apples [I used 24 fist size apples]
1/2 cup sugar, or to taste
1/2 cup water
1 teaspoon cinnamon, or to taste
•Core, peel and slice the apples.
•Place apple slices, sugar, water and cinnamon in a large saucepan.
•Simmer, covered until apples are tender. About 15 minutes.
•Puree to desired consistency with immersion/stick blender. A food mill or sieve can also be used. If you don’t have these tools, use a potato masher.
•Reheat to a boil. Pour boiling hot into hot jars, leaving 1/2″ head space.
•Remove air bubbles by running a butter knife down sides of jar and stirring slightly. Adjust caps.
•Process for 20 minutes in a boiling water bath.