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Homemade Applesauce

November 17, 2009

The dairy we get our milk from, Dyer Dairy, has now opened a mercantile store that sells anything from honey to organic popcorn, apples, potatoes, etc.  Well, they had a great deal on “select” Fuji apples from their friends in the Panhandle, that I just couldn’t help it.  I bought 35 pounds of apples!

Needless to say, I made 13 pints of applesauce this morning, dehydrated about 5 apples (all my dehydrator can hold) and still have about 10 pounds left.  I think we’re going to eat the rest.  Or, I may can those up later this week as Apple Pie Filling.  These are the sweetest apples!  The applesauce contains no extra sugar and is still sweet.  Here’s the recipe I used to can the applesauce:

  1. Prepare the apples first (wash, quarter, cut off any bruises or blemishes) and let them sit in a solution of water / lemon juice (to prevent the apples from turning brown) for a few minutes.
  2. In a large stockpot add a small amount of water (to keep the apples from scorching).
  3. Drain the apples from the lemon/water solution and add to the large stockpot.
  4. Cook the apples over medium heat (with the lid on) until the apples are tender.  Depending on how many apples you’re using, this could take up to an hour or longer.  It took my apples quite a while but I filled the entire stockpot with apples.  It was quite a bit!
  5. As your apples are getting cooking, wash the jars and lids and sterilize them as you normally would.  You can also get the water bath going.  It’ll need to be boiling when you set the jars in.
  6. Once the apples are finished, take them off the heat and puree them a food mill (this removes the seeds and skin and pushes the pulp and juices into the pot below it). 
  7. Once all the apples are pureed, you have applesauce!  Heat the applesauce back to a slow boil (doesn’t take very long) and fill your jars to 1″ below the rim.
  8. Remove the air bubbles by running a knife around the inside of the jar and then wipe the rim with a clean, wet cloth.
  9. Process the jars in the water bath for 20 minutes (pints).

I’m really excited about how the applesauce turned out.  The batch I made last month was made with Gala apples.  I left the skins on these as well and it turned into a really pretty pink applesauce. 

Email me if you have any questions.  But this is a really easy recipe and so rewarding.  I use applesauce in just about all my baking (it takes the place of the oil).  This should save us quite a bit of money over the year.

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2 Comments leave one →
  1. December 12, 2009 1:49 am

    Various of folks blog about this subject but you wrote down really true words.

    • December 13, 2009 8:31 pm

      Thank you very much! I hope that it helps you create some wonderfully homemade applesauce. It certainly beats the store bought kind.
      God bless,
      Meredith

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