Thursday, October 14, 2010

Easy Cinnamon Applesauce

This recipe makes a large amount of applesauce, which is great for canning for the winter or storing it in the freezer in quart bags. You can reduce the amount and make a smaller batch, this recipe will make about 3-4 quarts.

8-10 pounds apples ( I like 60% gala, 30% red delicious, 10% granny smith)
2 cinnamon sticks
Sugar (optional)

Peel, core, and cut the applies into 8ths. Put them in a large stock pot, and fill with water to about 2" below the top of the apples. Add cinnamon sticks.

Cook on low-medium heat for about 2 hours, occasionally crushing the apples with a potato masher to desired texture. If you like a real smooth consistency, puree in a blender but be careful not to over blend and turn into baby food.

I don't add any sugar because I don't like things overly sweetened, but if you prefer sweetened applesauce you can add sugar to taste 1 TBSP at a time. If you use sweet apples, its pretty sweet on its own from the natural sugars.

If you are canning some/all of the sauce, heat a water bath to a rolling boil. Wash jars, rings, and seals, and sterilize in boiling water for 10 minutes. Pour sauce into hot jars leaving 1/4" head space at the top. Seal with lids and rings. Process for 40 minutes, remove and let sit overnight. Check that all of the lids have properly sealed (they won't pop anymore when you push the center down) and refrigerate any that did not seal (they will need to be used within a couple weeks, but I have never had this happen before).

I learned how to can last year from my friend Country Mouse. It's a great way to get produce when its cheap and save it for later. I try to buy it as fresh as possible from the farmer's market or local produce market. For more info on canning and processing, see: or just google what you are wanting to can (there are tons of sites out there).

Wondering what a hot water bath is?

A real big (and inexpensive) pot with a rack that you can lift the jars in and out with. You can also use a pressure cooker if you have one.

No comments: