Homemade Applesauce, the Only Way to Go!

I had some apples sitting around in the icebox for a little too long so I decided to make some apple sauce. I had about a half dozen medium to large Granny Smiths and about a dozen and a half of various sized Galas.

I peeled them with a potato peeler. We have one of those apple peeler/corer thing-a-ma-gigs, but the potato peeler was quicker. Besides, who knows where the hell the wife had stowed away the apple peelers thing-a-ma-gig. It was a little difficult to get the potato peeler started but once you did they went really quick and were easy to peel.

Once I had them all cut up and in the pot I noticed that I was making quite a lot of apple sauce. So I canned them.

Let’s get started:

For the apple sauce you will need:
2 Dozen Apples
1 to 2 cups Sugar (depends on how sweet you like it)
1 to 3 tsp ground cinnamon (same as above, how cinamonny do you like it)
1 tsp Vanilla (please use the real stuff)
1 Tbls Lemon Juice

As I was peeling them, I quartered them and sliced them into pieces. I placed them in a large pot with just barely enough water, with the lemon juice, to cover them. The lemon juice helps to inhibit browning. I think I’ll use a larger pot next time.

Apples in the Pot

Add the sugar, cinnamon, and vanilla and place on the stove over high heat until they just start to boil. Bring the heat down to a low simmer and cook till they become mash-able. Mine took about 45 minutes to 1 hour. Some where quite easy to mash but some pieces took a little longer to cook.

Mashing the Apples

You can freeze the apple sauce or “can” the sauce like I did. The canning process can be a dangerous proposition if not done right. So I am going to leave that up to you. I suggest you get yourself a copy of the Ball Blue Book. I found it on many web sites and your local book store should have a copy you can purchase. Amazon had it for only $8.95.

Follow there instructions to the letter and you will have a successful canning experience like me.

One more thing the Ball Blue Book says to run your apple sauce thru a sieve or china cap. I didn’t I prefer mine nice and chunky, your call.



2 Responses to “Homemade Applesauce, the Only Way to Go!”

  1. Maggie says:

    I love chunky applesauce. I made a huge batch with the apples we picked but I froze mine. I do enough canning and applesauce freezes really well.

  2. Chef Benwa says:

    It’s Great, all most better than eating fresh apples.

Leave a Reply