I don’t know about you, but I have a hard time finding high quality foods for my family. It seems everything I pick up at the grocery store has some funky ingredients that I don’t want my kids eating. Or, it’s packaged in plastics—we all know these leach bad stuff into our food, not to mention the waste of single-use packaging. And how about all the recalls…doesn’t it make you worry about all those things that miss getting recalled? Or what I might buy and feed my family before it's evident a recall is needed?
You've probably heard of the dangers of in-store-bought applesauce earlier this year. But, fear not, there are better options….it’s so simple, and so much yummier, to make your own. Imagine how amazing you’re going to feel later this winter, as you pop off the vacuum-sealed lid from your own homemade applesauce, canned in safe nontoxic and reusable glass jars. You’ll beam as your family says, “Really, mom, you MADE this?” Yep, and it’s super simple.
With apple season in full swing, grab yourself a bushel and get ready for this 3-4 ingredient recipe. Collect your canning jars, and let’s get started. This water bath canning recipe is simple for beginners, and requires very little equipment (here’s what you need). You can use a large stockpot, just as long as it’s a few inches taller than your jars.
It will take just a single afternoon to cook down a large batch of apples and get their sweet, gooey yumminess all tucked away in jars, so you’ll have your very own applesauce just waiting in the pantry all winter long. Served warm or cold, as a side dish, breakfast, dessert, or snack, there’s nothing like homemade applesauce to make you feel all cozy inside. It’s also a lovely simple gift for the holidays! (See our Gift-in-a-Jar post for more inspiration!)
If you like, try some variations by adding vanilla, maple syrup, molasses, ginger, cardamom, nutmeg, or other favorite spices for your own unique flavor combination.
What Apple Variety is Best for Applesauce?
The best apples for applesauce are those that cook down into smooth, velvety goodness. So while you want firm apples for pies and crisps, softer varieties work just fine for applesauce. Apples that are tart also make good sauce. However, you really can use any apples you have on hand, or any combination of apples you have hanging around. I like Granny Smiths, Cortlands, Rome, Northern Spy, Empire, Braeburn, McIntosh, Jonathans, Fujis, and Galas. Here's what we have in season at Azure Standard right now.
Ways to Serve Applesauce
While it’s delicious on a spoon straight out of the jar, we love applesauce in our oatmeal, as a sauce on top of yogurt and in parfaits, with a side of granola, and in baked goods. We use it as a dip too, with pan-fried tortillas, sweet pita chips, and crackers. And of course, it makes a nice baby food! Applesauce makes a great replacement for part of the oil in cakes and muffins and breads.
It’s also a great side with dinner!
How To Make Applesauce
Ingredients:
Approximately 2 dozen medium-sized apples (or 8 pounds)
2 cups water
1/4 to 3/4 cup sugar (optional, or to taste)
1 cinnamon stick (optional)
Directions:
Peel, core, and roughly chop apples into quarters. In an 8- to 10-quart heavy pot combine apples, water, and optional cinnamon. Bring to a boil and reduce heat. Cover and simmer for about 30 minutes, stirring frequently, until apples are tender. Remove from heat. Remove the cinnamon stick. Use an immersion blender in the pot, or press the mixture through a food mill or sieve to get a smooth texture.
Return the mixture to the pot, and stir in optional sugar, to your taste preference. Add additional water, if needed, so the consistency is just right for you. Bring applesauce to a boil, stirring constantly to prevent bottom from sticking or browning.
Using a ladle, spoon your hot applesauce into hot, sterilized pint or quart Azure Canning Company jars, leaving a 1/2-inch headspace. Wipe the rims with a cloth dipped in vinegar, and place lids on. Finger-tighten the lids.
Process filled jars, using water-bath canning instructions, 15 minutes for pints or 20 minutes for quarts (begin timing when the water is boiling). Carefully remove jars from canner; cool on a wooden board or a towel over countertop. Allow to cool for 24 hours, undisturbed.
Storing Your Canned Applesauce
Store your applesauce for up to a year in a cool, dark place. Once you open a jar, it should keep 1-2 weeks in the refrigerator. Enjoy the fall apple harvest all year long, using Azure Canning Company jars!