|Home canned applesauce (and sliced apples in the background).|
Of course, there may be a time when you have a small amount of apples you just need to use up, or you want to make a special treat for your kids. So I'm including two recipes- a small batch non-canned recipe and a holy mama huge canning batch recipe:)
Small Batch (makes about a quart)
- 2.5-3 pounds apples, cored and sliced (and peeled if you don't want to use a food mill)
- 1 cup water
- 2 T. lemon juice
- dash desired spice- cinnamon, cloves, nutmeg, ginger... (to taste)
- 1/4 cup honey (optional)
- 18 pounds apples, cored and sliced (and peeled if you don't plan to use a food mill)
- 4 cups water
- 1/4 cup lemon juice
- 2 tsp or so desired spice, to taste (I'm a fan of classic cinnamon)
- 3/4 cup honey (optional- use none or less, depending on your tastes)
TIP: As you cut up the apples, drop them into a large container containing 2 T. of lemon juice and 2 T. of salt per gallon of water to prevent browning. Drain well before moving on.
Placed cut up apples into a large saucepan and add water and lemon juice. Turn heat on to medium high and put the lid on the pot. Once the liquid has started to simmer reduce heat to medium and cook apples for 15-20 minutes, or until apples are soft.
At this point you can EITHER simply mash the apples with a potato masher (or put them in the food processor- either way you need to start with peeled apples) OR run the apples through a food mill. I choose to leave the peels on and use the food mill. IN THIS CASE keep in mind that dark red apples like red delicious will tint your applesauce a tiny bit pink. In the end it's more peach than anything, and this doesn't bother me:)
Return the applesauce to the heat and add the spice and honey. Stir until well mixed and honey is dissolved.
SMALL BATCH: Spoon into jars (or whatever container makes you happy) and refrigerate.
CANNING THE LARGE BATCH: Remove the hot jars from the kettle using your jar lifter. Using your canning funnel, fill each jar with hot applesauce, leaving 1/2 inch headspace. Close with hot lids and return to your boiling water bath. Process for 15 minutes (or check the appropriate time for your altitude here). Remove from boiling water and allow jars to sit undisturbed for at least 24 hours before labeling and storing.