Friday, October 28, 2011

Homemade Applesauce

I recently took my 4 year old to pick Fiji apples at Carter Mountain Orchard in Charlottesville, Va.  It was a beautiful day and much fun was had!  We picnicked in the orchards while overlooking the beautiful skyline including an incredible view of downtown Charlottesville.  We, of course, picked apples, but we also rode a scenic hayride, dined on apple cider donuts, drank apple cider, and planned our vision for the picked apples.

Taking a lunch break!


Super easy to make and it makes great gifts!

My peeling, coring, slicing method of choice!

  1. Peel, core, and slice the apples. (I cheat, I use an apple peeler, corer, slicer)
  2. Place prepared apples in a large pot with 1/4-1/2 cup water.
    1. Sanitize your canning jars and equipment if canning.
    Cooking the apples.
  3. Cook apples over medium heat until very soft. I use a bit of Ball's fruit preserver, sprinkled on the apples to keep them from browning.
  4. Puree in a blender or food processor till desired consistancy (chunky-smooth)
  5. Return applesauce to pot and bring to a boil (you can add sugar, Ideal sugar, cinnamon, nutmeg, etc...if you desire at this point)
  6. Ladle hot applesauce into clean, sterilized jars.
  7. Place lid and ring on jar and water bath for 20 mins.
  8. Remove and allow to cool for 24 hours.
  9. Check seal to ensure it worked, if not waterbath again for 20 mins or place it in fridge and eat it within 5-7 days.

**If you are not canning after you boil your applesauce, season/sweeten (if desired) pour into a container that has a lid and refrigerate**

All dressed up!! Some are chunky and others smooth, but all taste divine!

No comments:

Post a Comment