As an ingredient to another recipe or just as a snack, applesauce is easy to make and lasts for years if properly processed and stored. Here is a simple applesauce recipe for you to keep in your recipe box.
Servings 6 pint jars
- 6 pounds apples peeled, cored, and cut weight
- 1/2 c water as needed prevents sticking while cooking
- 1 c sugar
- 4 Tbsp lemon juice
- 1 tsp cinnamon Adjust to taste
- 6 pint jars for storage
- Always start by making sure you have 6 clean and sterilized pint jars, lids, and bands ready. You don’t want all your hard work to be wasted on dirty jars.
- Peel and core apples. (An old fashioned apple peeler/corer is an essential tool for all apple cooking. If you don’t have one, get one.)
- Cut the apples into small chunks and then add to a large pot with the water. The water will prevent the apples from sticking to the bottom of your pot.
- Cover and heat the pot to boil. Cook the apples for 5-20 minutes to soften.
- After softened, use a blender to puree the apples. You may wish to transfer all the apples into a second container prior to blending so that you can pour the pureed apples back into the empty pot after you are done.
- Mix the sugar, lemon juice, and cinnamon into the pureed apples.
- Using a jar funnel and ladle fill your pint jars to approximately 1/2 inch on the rim and then seal them with a lid and band.
- Finally, put your jarred applesauce into your water bath canner of boiling water for 12-15 minutes. Remove and let cool naturally to create a vacuum seal.
Adjust the sugar level to taste. I have used this recipe without sugar as well. A more tart pie apple works best when you use sugar to balance the sweet and tart. In the end, the way YOU like it is what matters most.