Tuesday, October 9, 2012

Homemade Applesauce

You Will Need:
10-12 apples (pick your favorite)
A touch of water
Optional Cinnamon
Optional Sugar or Honey (Unsweetened at home is actually quite sweet usually leaving sweetening unnecessary)
Canning supplies if you intend to can your applesauce for later.

Making applesauce is easy. One of my favorite fall tasks and well whenever we run out of applesauce, which happens often with the little ones that love it!  I used to use Lindsay’s method (Passionate Homemaking) then I moved out of my parent’s house and realized the value of a good blender.
My new method for applesauce still preserves many of the great nutrients but works better for people  with cheap (or no) blenders.
I start by peeling and chopping all of the apples, They need to be cubes that will cook well and mash later depending on the smoothness of applesauce you like. Think making mashed potatoes :o)
I put all my chunks in a pot and add a tiny bit of water. If you are adding cinnamon most people say do it after it’s sauce, I say add it now, gives the flavors more time to meld. Turn the pot on to medium heat and stir until the apples begin to soften. If you prefer chunkier applesauce, as soon as the apples begin to soften start mashing or blending if you like smooth applesauce let it boil and cook a little longer.
If you are canning your applesauce (as I do) start your jar sanitizing while the apples cook. Sanitize 4 or 5 2cup (pint I guess?) jars for larger apples 1 or 2 jars for smaller apples.
Once the apples reach the softness of your choice, transfer the mixture to your second rate blender or pull out your potato masher.  Mash or blend your apples to the desired consistency. Your applesauce is done. Enjoy or can for later enjoyment.
Pull your jars out and ready them for the sauce. Fill the jars leaving about an inch of headspace (to the edge of the ring). Process in a boiling water canner for 20 minutes.  Allow the jars to cool on the counter Label and store for later!
Enjoy your applesauce!

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