Homemade Applesauce

An “apple a day” is what my mother always told us as children therefore, each and every day  growing up we all had an apple in our lunch. I believe that is why I am so fond of apples. I eat them several times a week. (I had one today for lunch.)

 

As a nurse, by profession, I have always been about eating healthy for myself and my family. Apples are one of the top healthiest foods.  They have long been known for the antioxidants, flavonoids and dietary fiber. Including them in your daily diet is highly suggested and it is not hard because they are tasty.  

 

We have 2 apple trees which produce way more apples than “an apple a day”.  I, therefore, resort to canning applesauce. Of course I also make apple pies and fresh apple cakes.

 

There have been years that my crop has been very large.  Usually the next year after a large crop there is
minimal and sometime no apples.  This is completely normal. My trees were transplanted from an apple orchard so for 18 years we have had big apple harvest at least every other year.  We have great growing temperatures and rich soil.

 

During years that the trees do not produce apples, I visit our local apple orchard. When you shop for apples at the local orchard here, you can bet the apples were probably picked just a day or two ago. The average distance from harvest to dinner table is 1500 miles if purchasing produce at a market.  During a week long or more delay from harvest to dinner table sugars can turn to starches, plant cells shrink, and produce loses in flavor and vitality. Buying locally or even better grown it yourself has the most nutrition.

 

Peeling Apples

The most time consuming part to making applesauce is peeling the apples.  I use this apple peeler: 

I peel a lot of apples so an apple peeler speeds things up. There are apple peelers with a vacuum base so either one helps get the job done a little quicker.

When making applesauce I utilize water bath canning and I make mine sugar free. You can also freeze the final product.

Homemade Applesauce

• 12 lbs of apples (36 apples), peeled, cored, and quartered
• Water
• 4 Tbsp lemon juice
• Prepared jars and lids

Prepare your jars (I wash mine in the dishwasher and leave them on the hot dry cycle until I am ready to fill them.)  Put the lids and bands in water that is hot on the stove but do not let them boil. I use Ball canning jars:

 

Combine apples with just enough water to prevent sticking to a large saucepan. Bring  to a boil over medium-high heat. Reduce heat and gently boil for about 30 minutes or until the apples are tender.  If the apple mixture becomes too thick a small amount of water can be added. The more water the thinner the applesauce.

Once the apple mixture is soft, it can be mashed, placed in a food processor/blender or a  hand mixer can be used to get the desired consistency. (You can also use a food mill/strainer if you do not want to peel or core your apples.)  Here is the food mill I LOVE, click here.

Return the smooth applesauce to a large pot and heat it back to a simmer.  Add the lemon juice and stir.

Quickly ladle the hot applesauce into hot jars.

Run a nonmetallic utensil down the side of the jar to release any air bubbles.

Wipe each jar rim and place hot lids and screw the rings on tight.

Place the jars in boiling water and cover jars with about 1 inch of water.

Process for 20 minutes.

Remove the jars. The lids will suck in as they cool and seal.

 

Enjoy your fall apple crop for months to come!

 

“The greatest gift of the garden is the restoration of the five senses. ” Hanna Rion