Friday, September 06, 2013
Seriously! I can't stop canning over here! I made my first batch of applesauce last week. I had loaded up on some gorgeous apples at the store that begged to be made into applesauce for the winter months. Molly and I really enjoy it with bratwurst and sauerkraut!
This is a seriously easy recipe. Basically you take your apples, peel and core them, cook them up and then plop them in the water bath. I added some cinnamon and nutmeg because yum but you could leave the spices out or sub with your favorites. Also if you have a food mill, you can skip the peeling portion and just core them before cooking. This is a great recipe to use up the plethora of Fall apples. I'm planning on taking Molly apple picking just so we can make more applesauce!
Makes 6-8 1/2 pint jars
1/2 cup water
2 Tablespoons bottled lemon juice
3 pounds of apples, peeled and cored
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1. Pour the water and lemon juice into a large non-reactive pot. Chop the apples and add them to the pot. Bring to a boil and cook at a simmer until apples are tender for about 10-20 minutes.
2. Using an immersion blender, blend the applesauce to your desired consistency. Stir in cinnamon and nutmeg and remove from heat.
3. Ladle the applesauce into your clean half int canning jars. Wipe the rims clean and place lids on jars. Screw on jar bands and process in boiling water for 10 minutes. After letting the jars rest in the hot water for 5 minutes, remove and set on a towel for 24 hours. Check seals and store in a cool, dark place for up to a year.