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This easy, two-part recipe for applesauce is one of my favorites for Fall. Apples are incredibly abundant in the Fall and can be collected at a Pick-Your-Own, a local farmer’s market, or, if you’re lucky, your own backyard tree. Our orchard is still coming along, so this year we had to get our apples from a local Farmer’s Market.
I love this recipe because it’s easy, healthy, tasty, and makes for a quick dessert that tastes naughty for you, but really isn’t! Apples are high in fiber, Vitamin C, and antioxidants. They are high in natural sugars, but the fiber in them keep your blood sugar from spiking.
In fact, I used this recipe, minus the sugar and cinnamon, to make a large batch of applesauce/homemade baby food for the little one and froze it into ice cubes.
You can make your applesauce following the same recipe in a saucepan on the stove if you’re short on time. However using the crockpot is much easier and you don’t have to worry about watching it to make sure it doesn’t burn. You’ll also make your house smell amazing! Win-win!
For free canning printables, check out my post here. No sign up required! I’ve created two quick reference sheets that list out the most common canning goods (salsas, tomatoes, fruit, etc) and the canning times for both Pints and Quarts, boiling water canning and pressure canning. Take a look and share with as many people as you’d like!
For more great Fall-time Apple recipes, check out Herbal Academy’s Harvest Time Apple Recipes.
To make this recipe, simply peel, core and roughly chop your apples. Save yourself some time and buy an apple peeler/corer. I love this one because it’s manual. You don’t need electricity to use it. If you’re off-grid or simply don’t want to “plug in”, these are a great tool.
Throw your apples and cinnamon stick into a crockpot (or saucepan) and let cook until soft and mushy. Honestly, you could stop here and pour these delicious apple chunks over vanilla ice cream and call it done!
To turn your chunks into sauce, you can use a potato masher for chunkier sauce (easier for babies to scoop up onto a spoon), or run your chunks through a food processor or blender for smoother sauce.
Stir in the lemon juice (and sugar or honey if you choose) and scoop your new applesauce into clean canning jars leaving about 1/2 inch headspace. Remove the bubbles, secure the lids and process in a boiling water bath for 20 minutes.
Voila! You have a delicious, homemade snack or dessert on hand you can feel good about giving to your family.
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| Prep Time | 30minutes |
| Cook Time | 4-5hours |
| Servings |
pints
|
- 6 lbs apples
- 1 stick cinnamon or use ground cinnamon to taste
- 1 1/2-2 cups water
- 1/2 cup sugar or honey (optional)
- 2 Tbsp lemon juice (for canning)
Ingredients
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|
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Peel, core, and roughly chop your apples.
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Throw apples, cinnamon and sugar (or honey) into a saucepan or crockpot.
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For saucepan cooking, simmer until apple chunks simply fall apart. Blend and add back to saucepan for another 10-15 minutes.
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For crockpot cooking, cook on low for 8-10 hours, or high for 4-5 hours.
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If you like thin applesauce, run your apples through a food processor. For chunkier applesauce, a potato masher works just fine.
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Add your lemon juice to your applesauce.
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Sterilize your jars according to your normal practice.
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Add your applesauce to your jars, leaving 1/2 inch of headspace and removing any bubbles. (This recipe will fill roughly 4 pint jars.)
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Secure lids.
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Process in a hot water bath for 20 minutes for pints and half pints, 25 minutes for quarts.
Related
http://hillsborough-homesteading.com/recipe/crockpot-applesauce-canning/
On – 03 Oct, 2017 By Lauren Dibble
