WE LOVE APPLESAUCE. WE LOVE IT HOT, COLD, WITH CINNAMON, OR WITHOUT.
It’s another food item I can make myself that saves a good bit of money, and just like my dried apples, it gives us a great fruit “fix” during the winter months when fresh fruit isn’t as plentiful. Plus, it’s one of the easiest foods to make and can!
PEEL, SLICE, AND CORE YOUR APPLES.
This is my favorite peeler. Make sure you save all your peels and cores for making apple “cider” vinegar!
FILL YOUR BIGGEST POTS WITH THE APPLE SLICES, AND ADD 1/2 CUP WATER.
This is just to keep the apples from sticking in the beginning.
COVER, AND COOK ON MED-LOW UNTIL THE APPLES BEGIN TO SWEAT.
ONCE THE APPLES ARE BEGINNING TO SWEAT, TURN THE HEAT DOWN TO LOW AND SIMMER FOR A COUPLE HOURS.
Stir every 30 minutes or so. Here the apples have been cooking for an hour, and are starting to break down.
After a couple hours, the apples should be almost completely broken down.
At this point, you have several options. You can either leave the applesauce like this, and have a chunky texture, or you can put it through a food processor, (number 1 on my essential appliances list!) a food mill, or a food press.
For this task, I prefer the food mill or press because they strain out any little pieces of peel, AND give the applesauce a nice smooth texture at the same time.
ONCE YOU HAVE THE APPLESAUCE AT YOUR DESIRED TEXTURE, YOU CAN EITHER STORE IT IN THE FRIDGE, OR YOU CAN CAN IT FOR LONGER TERM STORAGE.
If you do want to can the applesauce, return it to the pot, and heat it until steaming. Fill clean hot mason jars with the hot applesauce, leaving one inch of head space in the top of the jar. Fasten on a clean hot lid. (These are my favorite kind!)
EITHER WATER PROCESS THE JARS FOR 10 MINUTES, OR SIMPLY TURN THE VERY HOT JARS UPSIDE DOWN ON A TOWEL AND LEAVE UNDISTURBED UNTIL COOLED.
ONCE THE JARS ARE COOL, CHECK THE LIDS TO MAKE SURE THEY ARE ALL SEALED.
If any failed to seal, just store them in the fridge until you are ready to use. All sealed jars can be stored at room temperature.
