The Perfect Way to Enjoy Autumn's Apple Bounty

Homemade Applesauce is SO simple to make. It tastes much better than any kind you can purchase at the store and requires minimal ingredients. I make a large batch and then store in jars inside the freezer. Once defrosted it tastes just as fresh as when it was just made. It is fantastic by itself, on vanilla ice cream or my favorite is as a condiment for fried pork chops or pork schnitzel!

I was recently blessed with a gift of Granny Smith Apples from my cousin’s tree. Granny Smith Apples are my favorite for making applesauce, they cook up very well (without losing too much texture) and add a teeny bit of tartness.

Ingredients:

• Apples (5 pounds)
• Lemon Juice
• Sugar
• Your choice of spices: Cinnamon, ground ginger, etc

You will also need to have clean/sanitized Quart jars and lids. Since these are going in the freezer, the plastic lids for Mason Jars are perfect.

First, wash all apples. Then, peel and remove core. These were home-grown apples, so naturally they had more unfavorable “spots” to be removed than you would find in store bought apples. As you cut the apples, place the pieces into a large bowl full of cold water that contains 3 tablespoons of lemon juice. Once all the pieces are cut, drain off the water and place them into a large stockpot. (I use a very large enamel stockpot) Be sure that it is deep enough so that you can easily stir the sauce without spilling.

Set on Medium Heat and stir often throughout the cooking process. Be sure to scrape the bottom often with a spatula or flat wooden spoon to prevent scorching. Here is where you can allow it to cook as long or as little as you’d like. I prefer a little bit of “chunks” but many members of my family prefer a smooth texture. *If a smooth texture is preferred you can always use an immersion blender once it has cooled.

*Obviously do not use an immersion blender inside of an enameled stockpot! It would be disastrous!

Once it is cooked to your liking, remove from heat and mix in ground cinnamon and sugar to taste. I tend to add less sugar than most people would, and I add in ground ginger as I prefer a tart applesauce rather than super sweet. Ground cloves and ground Nutmeg are also great choice for “spicing” up your sauce! Honey or Pure Maple Syrup can also be used as a sweetener alternative to sugar.

Once completely cooled, place into jars with generous “headspace” as it will expand inside the jar when frozen. Place into freezer without the lids. Apply lids only when applesauce is COMPLETLY frozen, or else the expansion once frozen can cause your jar to break. Believe me, I have broken many jars by being too impatient and placing the lids before they were frozen. So I typically wait until the next day to apply my lids just to be safe. This recipe makes approximately 6 Quarts.