Applesauce Recipe
User Reviews
5
Applesauce Recipe
Description
The Applesauce Recipe involves cooking chunks of peeled and cored apples with a bit of water until they break down and soften. Pureeing the cooked apples yields a smooth sauce, with optional sugar added for sweetness and lemon juice for acidity, especially important when canning. The lemon juice doesn't add a lemon flavor but ensures the sauce is safe for preservation. The apple varieties chosen affect the flavor, often a balance of tart and sweet apples is preferred.
The texture is creamy and smooth, achieved through food processor blending. Cooking slowly prevents sticking and allows natural sugars to develop. This versatile applesauce can be chilled or served warm, and you can modify sweetness to your preference.
You can store the applesauce in the refrigerator for up to four days or freeze it for longer storage. If you want a pink tint, adding some red apple peel during cooking will produce that effect. The yield is about 8 cups, enough for one quart jar or two pint jars when canned.
This recipe details basic canning preparation to fill jars while maintaining the proper headspace. Water is used to prevent sticking during simmering, and the sugar amount can be varied or omitted based on taste or apple sweetness.
Ingredients
- 7 pounds apple peeled, cored, and cut into 1 1/2-inch chunks (see note 1
- 1 cup water plus more if needed (see note 2)
- 1/2 cup granulated sugar optional, or more or less to taste (see note 3)
- 3 tablespoons lemon juice required for canning, (see note 4)
Instructions
To make the applesauce:
- In a large stainless steel saucepan, combine the apples with enough water to prevent the apples from sticking (I use about a cup). Bring to a boil over medium-high heat.
- Reduce the heat and gently boil, stirring occasionally, until apples begin to break down and become tender, about 15 to 20 minutes. Remove from heat and cool slightly.
- Process the mixture in a food processor, working in batches, and puree until smooth.
- Return the mixture to the pan, add sugar (optional, to taste) and lemon juice. Bring to a boil over medium-high heat, stirring frequently. Season to taste with extra sugar if desired.
To can the applesauce:
- Prepare canner jars and lids.
- After returning the mixture to the pan and bringing to a boil in step 3, reduce heat to low. Maintain a gentle boil while filling jars, leaving a 1/2 inch air gap to the top of the jar.
Notes
- Use a mix of tart and sweet apples for balanced flavor; peel for smoothness.
- Adding red apple peels during cooking will create a pink hue; remove peels after cooking.
- Adjust sugar to taste depending on apple sweetness; it can be omitted altogether.
- Lemon juice is required for safe canning but doesn't affect taste if used.
- Store applesauce refrigerated for up to 4 days or freeze for longer storage.
- The recipe yields about 8 cups, suitable for one quart or two pint jars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (1/2 cup each)
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 256kcal | 13% |
| Carbohydrates | 68g | 23% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 430mg | 9% |
| Fiber | 10g | 40% |
| Sugar | 54g | 108% |
| Vitamin A | 214IU | 4% |
| Vitamin C | 20mg | 22% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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