How to Make Homemade Applesauce: A Versatile Recipe for Snacking and Baking

Applesauce Can Be Used In Baking Recipes As Well As Eaten on Its Own

At one time in my life, I lived on an orchard and learned all the skills of picking, pruning, thinning, and identifying the varieties of apples. Even back then, terrible practices of using pesticides existed, but I didn’t understand or know anything about them. Now, I shudder to think how much I exposed myself to those chemicals. These days, I choose only organic apples and respect the orchardists who take on the challenge of providing us with healthier options. Making applesauce is one way I preserve the essence of those delicious, organic apples, enjoying their natural goodness throughout the year.

Did You Know?
Applesauce has been a staple in many cultures for centuries. It is believed that applesauce was first made in Europe as early as the Middle Ages. Applesauce is rich in dietary fiber and vitamin C, making it a healthy snack option.

Yield: 5 cups (approximately 10 half-pint jars)

Traditional Applesauce
Ingredients:

• 4 pounds of apples (about 10 medium apples), peeled, cored, and sliced
• 1 cup water
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon (optional)

Instructions:

1. Prepare the Apples: Peel, core, and slice the apples. Place them in a large pot.
2. Cook the Apples: Add water and lemon juice to the pot. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20-30 minutes, or until the apples are very soft.
3. Mash or Blend: Use a potato masher for a chunky texture or an immersion blender for a smoother consistency.
4. Add Sugar and Cinnamon: Stir in the sugar and cinnamon, if using. Adjust sweetness to taste.
5. Fill Jars: Ladle the hot applesauce into prepared, sterilized jars, leaving 1/4-inch headspace. Wipe jar rims and cover with lids.
6. Process: Process the jars in a boiling water bath for 20 minutes. Remove and let cool. Check seals after 24 hours. Store in a cool, dark place.

Low-Sugar Applesauce
Ingredients:

• 4 pounds of apples (about 10 medium apples), peeled, cored, and sliced
• 1 cup water
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 cup honey or maple syrup (optional, for a slight sweetness)

Instructions:

1. Prepare the Apples: Peel, core, and slice the apples. Place them in a large pot.
2. Cook the Apples: Add water and lemon juice to the pot. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20-30 minutes, or until the apples are very soft.
3. Mash or Blend: Use a potato masher for a chunky texture or an immersion blender for a smoother consistency.
4. Add Sweetener and Cinnamon: Stir in honey or maple syrup and cinnamon, if using. Adjust sweetness to taste.
5. Fill Jars: Ladle the hot applesauce into prepared, sterilized jars, leaving 1/4-inch headspace. Wipe jar rims and cover with lids.
6. Process: Process the jars in a boiling water bath for 20 minutes. Remove and let cool. Check seals after 24 hours. Store in a cool, dark place.

Nutritional Information (Per Serving):
Traditional Applesauce: Calories: 80, Protein: 0g, Carbohydrates: 21g, Fat: 0g, Sugars: 18g
Low-Sugar Applesauce: Calories: 50, Protein: 0g, Carbohydrates: 14g, Fat: 0g, Sugars: 10g

Kitchen Tips, Great Ideas, How to Save Money

1. Choosing Apples: For the best flavor, use a mix of sweet and tart apples. Popular varieties include Fuji, Gala, Granny Smith, and Honeycrisp.
2. Sterilizing Jars: Sterilize jars by boiling them in water for at least 10 minutes before filling. Proper sterilization is crucial for food safety.
3. Lemon Juice: Fresh lemon juice enhances flavor and helps prevent the applesauce from browning. If you don't have fresh lemons, bottled lemon juice works well.
4. Texture Preference: For a smoother applesauce, use an immersion blender. If you prefer a chunkier texture, a potato masher works great.
5. Reducing Foam: A small pat of butter added to the boiling applesauce can help reduce foaming, resulting in a clearer final product.
6. Testing for Sweetness: Adjust the sweetness by tasting the applesauce before adding sugar or sweetener. Some apple varieties are naturally sweeter than others.
7. Storage Tips: Store properly sealed jars in a cool, dark place for up to a year. Once opened, keep the applesauce in the refrigerator and use within a week.
8. Reuse and Recycle: Save money by reusing jars from store-bought products. Ensure they are properly sterilized before use.
9. Gift Idea: Homemade applesauce makes a wonderful gift. Decorate the jars with ribbons and homemade labels for a personal touch.
10. Experiment with Flavors: Add a twist to your applesauce by incorporating other fruits, such as pears or cranberries, or spices like nutmeg or cloves.

Can I Use Any Variety Of Apple to Make Applesauce?

Yes, you can use any variety of apple to make applesauce, but the best results come from using a mix of sweet and tart apples. Sweet apples like Gala or Fuji provide natural sweetness, while tart apples like Granny Smith add depth to the flavor. Mixing different varieties allows you to customize the taste and texture to your preference.