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apple applesauceApplesauce is simple to make, whether you start small or go big. Recently I began with a full bushel of apples, mixed late-fall varieties: Winesap, Mutsu, Cortland, Spy, Empire, and Jonathan.

I prefer my applesauce made with the peels and all – it makes a darker sauce, with a bit more flavor. But the process, whether you have a huge basket or just an apple or two, is the same: cook the apples until soft, then mash or squish them, and add sweetener to taste. Me, I prefer it without added sugar.

Applesauce in Quantity

  • wash and stack the apples
  • get out a big pot
  • put 1 cup apple cider in the pot, and bring it to a boil
  • remove apple stems and cut in quarters (eighths if they’re huge apples)
  • put apples in the pot as you cut them

Cook, covered, until all the apples are soft. Stir occasionally, and don’t let the apples scorch on the bottom!

When the apples are soft, put them through a food mill, which will remove seeds and skins. You can use a manual food mill, but for a large quantity, I used the fruit strainer attachment to my Kitchen Aid mixer – what a workhorse that is! Great results in record time.

Applesauce for One

If you have only a few apples, and don’t mind pale sauce – peel them, chunk them, and put them with a little bit of cider in a microwave-safe dish. Cook until the apples are soft, then mash with a fork.

Canning Applesauce in a Boiling Water Bath 

Prepare jars as usual – I chose wide-mouth pints. Put hot applesauce into prepared jars. Can in a boiling water bath 20 min for quarts, 15 min for pints. Let cool and label.

Our bushel of apples made about 21 quarts sauce altogether. We packed up some in quart bottles, some in pints, and saved about 3 1/2 quarts to make apple butter the lazy way – in a slow cooker (crockpot).