Applesauce

[Guest guest]

Applesauce

Source: University of Illinois Extension

 

Applesauce will vary in texture and flavor depending on the variety of apple

used. All-purpose apples such as Granny Smith, Rome Beauty, Fuji and

Jonagold (as well as many others) produce good results.

 

8 large apples, peeled, cored and cut into thick slices

1/2 cup water

2 lemon slices

1/2 cup sugar

1/8 teaspoon nutmeg

1/4 teaspoon cinnamon

 

Combine apples, water and lemon slices in a large saucepan. Simmer,

uncovered for 10 minutes or until apples are part sauce and with some chunks

of apple left. Watch closely and stir often to prevent burning. Applesauce

should be thick; add more water if necessary. Leave sauce chunky or put

apples and lemons through a food mill or coarse sieve. Stir in sugar to

desired sweetness. Add cinnamon and nutmeg. Serve warm or chilled. Cover and

refrigerate leftovers for up to one week. Yield 5 to 6 cups.

 

To make unsweetened applesauce: omit added sugar and select a naturally

sweet variety such as Golden Delicious, Red Delicious or Gala.

 

To Freeze: Increase spices to twice the indicated amount, as they lose

flavor during freezing. Refrigerate until chilled. Pack cool applesauce into

rigid freezer containers to within 1/2-inch from the top and seal. Use a

container size suitable for your family's needs. To use: thaw in the

refrigerator overnight or in cold water for 3 hours. Can be frozen for up to

one year at 0°F.

 

To Can: Pack hot applesauce into clean standard canning jars, leaving

1/2-inch headspace. Seal with 2 piece canning lid and screw band. Process

jars for 10 minutes in a boiling water bath. Remove jars, cool, check seals,

label and date. Store sealed jars away from sunlight in a cool, dry place

for up to one year.