Well this is a little bit late, but better late than never. Apples are still on the tree which means I’m still working hard. I think I’m done freezing and have moved on to applesauce. Now I am a complete sucker for homemade applesauce. I can honestly say it has ruined me of ever eating store bought again. E-V-E-R!
So let’s get started with how I do it…
First get yourself a BUNCH of apples. Now I have done this twice so far and each time forgot to take a picture so just imagine a huge bucket of green apples on the counter. Like with freezing apples, you want to peel, core, and slice your apples. I put the slices in a produce protector concoction to prevent browning – 1quart water to 1 cup lemon juice. Take out a big pot and place just enough water in it to prevent sticking. I usually just cover the bottom and then a little extra. You then want to scoop the apples out of the lemon juice water with a slotted spoon and put in big pot.
Once you run out of apples, or your pot is full, you want to cook your apples until they are soft. I usually do this slowly because 1) I have other stuff to do, and 2) it makes the house smell nice. Once softened, I take that slotted spoon and scoop out the apples and place in strainer in sink. You can use another bowl if you want but just keep that liquid – you’ll be using that pot again. I keep the liquid to create that ‘runny’ consistency that applesauce has, and plus there’s alot of flavor in that! Think apple juice in your applesauce – yummy!
Take those softened apples and place in food processor and puree. Pour puree back in big pot. It will look something like this.
Now you bring to a boil and keep at boil while canning. I do mine in quarts but pints will work fine as well. Pour is warm sterile jars leaving 1/2″ headspace. Cap and seal and boil 20 minutes (both pints and quarts) in boiling water canner.