Applesauce
The best applesauce comes from a mixture of multiple types of apples, rather than just relying on one kind of apple. Try some Georgia Grown apples!
Applesauce can be refrigerated and in an airtight container for about a week. It also freezes well. To freeze homemade applesauce, wait until it has cooled completely and then put into quart or gallon sized freezer bags. Stores in freezer for about 2 months. Do not refreeze if thawed.
The recipe is for basic applesauce, but you can add in sugar, butter, vanilla, or ground cinnamon.
More about how to can applesauce can be found at the National Center for Home Food Preservation at UGA.
Ingredients
- 5 lbs apples
- 1/2 cup water
- 2 tbsp lemon juice
- 1 cinnamon stick (optional)
Instructions
- 1Wash, peel, core, and slice apples into chunks. Place in a large pot.
- 2Add in water, lemon juice, and a (optional) cinnamon stick. Bring to a boil over high heat and then reduce the heat to low. Cover and let simmer about 15-20 minutes until apples are soft.
- 3Depending on your desired texture, mash with a potato masher or press through a sieve or food mill, or puree using a blender, food processor, or immersion blender for a smoother applesauce.
- 4For sweetened applesauce, return applesauce to pot. Stir in sugar and continue to cook, uncovered, until the applesauce thickens, about 10 minutes. Optional - stir in butter, ground cinnamon, or vanilla extract.
- 5Serve warm or cold, or freeze or can, using proper canning procedures.
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