Homemade Applesauce

Although it’s been a while since I posted, we’ve still been cooking away. Our final delivery of summer CSA shares was last Monday, and we received 15 pounds of delicious honey crisp and pink lady apples.

Considering we’ve gotten 5-8 pounds of apples every week for two months, it was time to do something other than making pie and eating them fresh. So today my mother and I made 7 quarts of delicious applesauce.

I found several recipes online, but this is the one we used:

Homemade Applesauce

  • 13-15 pounds yummy apples, cored and sliced
  • few tablespoons cinnamon & nutmeg (to taste)
  • Canning equipment – jars, lids, bands, etc

Wash, core and slice apples. We left the skin on the apples, but next time we’ll cut the apple slices again to make the skin pieces smaller. Place sliced apples in large bowl of cold water with a little bit of lemon juice while slicing everything to prevent the fruit from browning.

Put a small amount of water (1 cup) in the bottom of a large pot and add apple slices. Cover pot and simmer on medium-to-high heat, stirring occasionally to prevent burning the apples.

Cook the apples for 20-30 minutes, or until the fruit is soft. Use a potato masher and mash up all the slices – making them as chunky or smooth as you like. Continue stirring and simmering until there are no standing pools of water. This is a good time to add spices like cinnamon and nutmeg to taste. This would also be the time to add sugar, but because our apples were sweet to begin with, we didn’t add any sugar. (woo!)

Some recipes I found call for putting the cooked apples through a food mill or other sieve to make the sauce smoother. We don’t have a food mill, and like our sauce chunky – so we opted for the chunkier appleasauce.

Remove sauce from heat and can using already sanitized jars and lids. Process about 20 minutes. (canning instructions & resources here) Our 15 pounds of apples made about 7 quarts of sauce.


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