Homemade Applesauce

Homemade Applesauce

Remember I wrote awhile back about understand the fruits, veggies and herbs that are within your neighborhood? 

HERE IS WHAT I MEAN!

I saw a neighbor who has a HUGE apple tree and I asked if I might be able to have some of her apples. She agreed. Here's how I made homemade applesauce! 

1. Pick apples (any) 

2. Clean out your kitchen sink really well. Fill the sink half way and then add some apples. This will keep them fresh for the time being and help to clean them. 

3. When you get ready to cut the apples make sure that you pull them out of the sink one at a time and rub them with your hands and then pull them out of the water. You always want to make sure that they are as clean as they can possibly be. 

4. Cut all the brown pieces, worm holes and rotten pieces off of the apples. They don't necessarily have to be cut into slices. All you have to remember is that the apples need to have the rotten parts cut off. You don't have to take the skins off. 

***The skin of the apples has a natural pectin. While they are cooking the natural pectin from the skin will be released. Therefore, you will not need to use store bought pectin from a box.***

5. Next, there are several ways you can go about cooking down the apples. 

• If you want to use a stock pot put all the apples into it with about 1-2 cups of water. Then put it in the oven on 225 degrees for about 6 hours OR you can cook them down on the stove for about 30-45 minutes on medium heat. Either way you want to make sure and stir the apples every 15 minutes. This will give it a little bit of a browner look to it. 

• If you have a digital or a manual pressure cooker. You can put the apples in to the pressure cooker and cook them for about 10 minutes or so. This should coke them down enough to make the applesauce. This will give it more of a yellow store bought applesauce color. 

6.  While the apples are cooking down you should get your water canner (pot with water) ready as well as the jars, lids and rings. You want to make sure and wash out the jars by hand or in the dishwasher and then put them into the boiling water in the canner for about 5 minutes. This will sanitize them. You should do the same with the lids and rings. (Personally, I like to leave to lids and rings in the water until I am ready to use them. 

7. Once the apples are cooked down it should look like applesauce and apples peels. We want to strain the apple peels away from the apples. I don't have a fancy strainer. So, I get a large pot or bowl, put a strainer on top, pour in the applesauce and peels and then I start pressing the applesauce through the strainer. All that should be left are the peels. 

8.  Put a clean towel on the counter, pull the jars out of the water one at a time and set them on the towel. Then you fill the jars with the applesauce until it is 1 inch from the top of the jar. 

9. Use a paper towel or a regular towel, pour some white vinegar on it and clean the top of the jar. This will sanitize it enough to keep bacteria out. Then pull the lids out of the water and place them right onto the top of the jar and twist the rings on tight. 

10. Lastly, put the jars in the canner and make sure that the water is covering the lids of the jars. Then boil the jars for 20 minutes. When they are done pull them out and set them on a towel to cool down. They should be left overnight in order to cool down enough to store away. 

HAPPY APPLEING!

***If you ever have a question about one of the recipes or a way to possibly modify something. Please don't hesitate to contact me. If you look to the left of the post there is a Contact Form. Feel free to fill it out and I can get back to you. You are also more than welcome to comment and get help from other home cooks. ***