Guess what I did today. I made applesauce!
I had 13 POUNDS of apples to use up and so I decided to use my tried and true, never fail and slightly large batch applesauce recipe. Peeling 13 pounds of apples seems like a daunting task but with my handy-dandy apple peeler, the process took far less time and misery than an ordinary peeler.
It wasn't long before I had the apples peeled, cored and quartered and into the stock pot to cook down. A cinnamon stick or two and a little lemon juice is all you need.
I ended up making seven pint jars, one 1/2 pint jar and three 1/4 pint jars. Now I know you must wonder why on earth I make those little bitsy jars of sauce. Well, I'll tell you. The reason is simple. I pack the Mister a lunch every day and sometimes, if I don't have fresh fruit to send in to work with him, it is always nice to have a little jar of apple (sometimes pear) sauce to give him in his lunch. AND, if you have wee babies in your household, these little bitsy jars are perfect for preserving baby food in.
This is how I make a very simple applesauce. I prefer not to sweeten mine, but if you like a sweetened applesauce, by all means, add some sugar or honey.
Homemade Apple Sauce
- 12 - 13 pounds of apples (peeled, cored, quartered - approximately 36 apples)
- 3 cups granulated sugar IF YOU WANT SWEETENED SAUCE. I prefer unsweetened but the option is there. You may also add honey instead of sugar, to taste.
- 4 Tablespoons lemon juice
- 3 cinnamon sticks (if desired)
- 8 (16 oz) pint glass preserving/canning jars with lids and bands
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use.
- Combine apples with just enough water to prevent sticking in a large stainless steel sauce pot. Bring to a boil over medium high heat. Reduce heat and boil gently, stirring occasionally, for 10 - 20 minutes, until apples are tender (the time will depend on the variety of apple you are using) Remove from heat and let cool slightly (about 5 minutes).
- Mash apples either with a potato masher, hand mixer or hand emulsifier to the consistency you prefer your applesauce to be.
- Now it is time to add your sugar or sweetener if you are using it. Add the cinnamon sticks and lemon juice to the pot. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling the jars.
- Ladle hot applesauce into hot jars leaving 1/2 inch head space. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is finger tight.
- Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Tomorrow I will make the Mister something special with all of this yummy goodness applesauce. Just you wait and see! :)
Until next time,
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