This past weekend I visited some apple orchards with my family and we brought home a good amount of apples. We grabbed two varieties of apples in particular: Haralson and Fireside. I personally prefer the Fuji apple, but everyone has their own tastes. Apples are intriguing to me because they may all look the same on the outside, but they can be completely different beneath the skin.
Tips:
Can if you Can - This makes an excellent applesauce fresh, but when you place the sauce in jars and seal them (a.k.a. canning), the sauce cooks for a brief time and thickens a bit.
Use a sweet apple - By using a naturally sweet apple you may not have to use sugar in the recipe. Even try honey to sweeten your sauce!
Season to taste - If you like a sweeter sauce, add more sugar; if you like more cinnamon, add more cinnamon! Applesauce is really simple, healthy, and versatile.
Good sauce apples: Gala, Mcintosh, Johnathan, Golden delicious, Jonagold, Fuji, Cortland, Haralson, Honeygold, and Sweet Sixteen.
Prep Time: 30-40 minutes
Processing Time: 15-20 minutes
Servings: 14 cups
5 pounds of apples, peeled, cored, and quartered
1/2 cup of lemon juice
1 teaspoon ground cinnamon
3 Tablespoons granulated sugar (optional)
Directions:
1) Prepare jars and lids for canning by boiling them for 5-10 minutes. remove them from the water onto a dry, clean towel.
2) If using the food processor, add half of the lemon juice and apples and process to break down the apples to a applesauce consistency. Transfer to a large bowl and repeat the process.
If using a fine hand grater, add the lemon juice to a large bowl and grate the apple over the bowl. Stir the sauce occasionally.
3) Stir in the cinnamon and sugar (optional).
4) Transfer the sauce to the prepared jars, cover with lids and twist on the rings.
5) Place the jars into a large pot. Add enough water to the pot to where there is 1-2 inches above the top of the jars.
6) Over high heat, bring the water to a boil. When the water begins to boil, process the jars for 20 minutes.
7) Carefully remove the jars from the water and return them to the clean towel.
8) The jars will pop as they cool if they have sealed correctly.
9) If any jars do not seal, store them in the refrigerator.
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