Homemade Applesauce

by GettingFreedom on October 12, 2009

I truly think that my children could eat their weight in applesauce. While I am very happy that they love it, sometimes the store bought stuff is just laden with sugar, which to me, almost negates the nutritional benefit of the apples.

When I stumbled upon an awesome deal on apples ($10 a bushel!), I decided now was my chance to try my hand at homemade applesauce and apple butter. It was easy, frugal, delish and sugar free! Since then, I’ve picked up 2 more bushels, although these were higher, and I’m ready to stock my pantry with homemade applesauce!

This is all there is to it:

I peeled, cored and sliced my apples just like I did when I was making the apple butter. This time, I placed all the apples into my biggest stockpot and added about 2 quarts water. Instead of water, you can add apple juice instead. I didn’t have any, so I used water.

It wasn’t until I was finished with the batch that a light bulb went off. If you have a juicer, throw the peels and cores that were leftover into the juicer–and Wa-La! You’ve got juice! You may still need to add a smidge of water to get enough, but atleast most of your liquid would be juice.

After I had my water and apples in the stockpot I brought it to a boil. When the apples started softening up, I added in about 2 Tbsp of cinnamon and cooked for an additional 5 minutes. If you want a chunky applesauce–remove from heat before the apples are translucent. If you are going for a smoother textured applesauce–cook until completely soft.

Once your apples have reached the desired doneness, process them in a food processor or food mill, juice and all.

Your applesauce will keep in the refrigerator for 2 months, or you can home can it for longer storage, using the water bath canning method. We prefer ours in quarts, which should be processed for 25 minutes. If you are canning them in pints, process for 20 minutes.

Homemade applesauce is perfect for after school snacks, a side at dinner, or even as a substitute to oil in baking. With it being sugar free, there isn’t any guilt, either. :)

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